| Autor: |
Yamon, Lloyd Andrew, Jesabel Batusbatusan, Raboy, Jane T., Lourence A. Manlunas, Tabanao, Jake, Dichos, Crystal Faith S., Cababat, Ruby Jane P., Libron, Emily, Mylene Dialogo, Ortiz, Pinkie Niña S., Elardo, Reese T., Maricris M. Aspacio, Bique, Christian Jude, Niña Rose C. Dela Torre, Celestial, Marilou, Espiritu, Lenny P., Pesalbon, Hazel M., Richel D. Lauron, Elentorio, Gladys Mae, Chabit, Nilde T., Legara, Darwin S., Rabusa, Catherine B., Alocillo, Delia Y., Gallosa, Fidel G., Minyamin, Antonieta V., Zandro O. Perez, Jingoy D. Taneo, Cabello, Cyril A. |
| Rok vydání: |
2022 |
| Předmět: |
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| DOI: |
10.5281/zenodo.7034565 |
| Popis: |
Everyone is currently in the worst predicament because of the pandemic. The coronavirus has brought attention to the world of education, making it inaccessible to everybody. Teachers are challenged with concerns about how to instruct and engage the learners amidst the pandemic. With limited studies about the means of delivering instructions in cookery, this study is made to explicate the lived experiences of teachers teaching cookery using a blended learning modality. This study used the seven-step Interpretative Phenomenological Analysis (IPA) of Van Kaam popularized by Moustakas, and the Heideggerian phenomenological design. To prevent bias, the researchers conducted bracketing prior to collecting the data. To conduct the interview, a semi-structured interview guide was used to interview the (5) participants from the different public schools in District VII of Central Visayas via digital format. The data gathered were evaluated, analyzed, and interpreted. The following themes were successively extracted as a result:(1) Instruction, (2) Learning Approach, and (3) Evaluation. Results showed that teaching instruction was changed to be flexible enough to adapt to the blended learning modality. While a new learning approach is made, different teaching strategies were done. Then, the evaluation of students’ performance differs depending on the learning modality they are into. However, teachers continue to be optimistic in every circumstance and determine where they can best educate learners, particularly those majoring in the technical field. Moreover, this study recommends seminars and symposiums to be conducted especially on the mechanisms of teaching cookery. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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