Republic of the Philippines

Commission on Higher Education

Region V (Bicol)
Libon Community College
Libon, Albay

ASSESSMENT
OF
LEARNING 2
(Module 4)

Gelacio E. Payno Jr.

Beed III- A
ACTIVITY 1

REFLECTION

1. What new information did you gain regarding the steps to creating
authentic assessment?

The information that I gained regarding the steps in creating authentic

assessment is that; it requires application of what student have learned to a
situation. It provides students with the ample opportunity to engage in authentic task
in order to extend their knowledge, and to develop higher order thinking and other
21st century skills. Through these steps students will have creative learning
experiences in order to test their skills and knowledge in realistic situations.

2. In an outline form, discuss briefly the steps of performance process and

product

• Performance process evaluates and concerned with the actual task performance
and product will review the existing operations as well as the needs and goals in
order to streamline of the output. It allows students to demonstrate a distinct skill
or ability, or occur over an extended period of time.

Steps of performance process and product

• Identify the Performance Process and Product

It is a process involves a series of steps to be followed. It includes the description
and involvement of the product of an output that is usually a tangible one. By this
output you will have source of income that will alleviate poverty, and improves
quality of life.
• Choose the Center of Assessment
The second step of performance assessment process and product is to choose
the center of assessment. It includes on how the performance and product to be
assess and evaluate by the panelist in terms of acceptability, salability,
profitability, and medicinal content. It could be a form of checklist, sheets or
ratings.
 • Choose the Appropriate Degree of Realism
Choosing the appropriate degree of realism is the third step of performance
assessment process and product. The degree of realism can be a form of
illustration, high text pictures, audio, video, and other multimedia dramatization,
simulation role play of the real life experiences. Students will show and
demonstrate on how to locate, and pay more attention and look for a solution in
any situation.
• Choose the Performance Situation
The fourth step of performance assessment process and product is to choose the
performance situation whether it could be paper and-pencil test, identification
test, structured performance, simulated performance, and work sample.

• Choose the Appropriate Statistical Tool

The fifth step of performance assessment of process and product is to choose

the appropriate statistical tool to arrive

ACTIVITY 2

Computation, Analysis and Interpretation

Two students are request to make “word sample” to be presented during the
Foundation Day. Student A prepared an “Investigatory Project” while Student B
makes “Utility Bag” out of used straws.

The title of the investigatory project is “Acceptability of Milkfish Bones Luncheon

Meat and Port Luncheon Meat.” Milkfish Bones Luncheon Meat is the experimental
group and Pork Luncheon Meat, the control group. The 10 trained panelists valuated
organoleptic ally the flavor of the product using 9-point Hedonic Scale. The result are as
follows.
 9- Like Extremely 7 – Like Moderately
8 – Like Very Much 6 – Like Slightly

Panelists Milkfish Bones Luncheon Pork Luncheon Meat (Control

Meat Group)
(Experimental Group)
1 9 8
2 9 7
3 9 7
4 8 7
5 8 7
6 8 6
7 8 6
8 8 6
9 8 6
10 8 6

1. Using the data, “What is the Acceptability of Flavor of Milkfish Bones

Luncheon Meat and Pork Luncheon Meat? Solve the mean.

Milkfish Bones Luncheon Meat (𝑋̅1)

f x fx Given:

3 9 27 9–3
8–7
7 8 56 𝟖𝟑
𝑋̅ =
𝟏𝟎
Total: 10 83
𝑋̅ = 8.3

(Like Very Much)

Pork Luncheon Meat (𝑋̅2)

f x fx Given:

1 8 8 8–1

𝟔𝟔 7–4
4 7 28 𝑋̅ =
𝟏𝟎 6–5
5 6 30
𝑋̅ = 6.6 or 7
Total: 10 66
(Like Moderately)

INTERPRETATION

The mean value of the general acceptability of the quality attributes of Milkfish
Bones Luncheon Meat is 8.3, like very much, and Pork Luncheon Meat is 7, like
moderately. This means that Milkfish Bones Luncheon Meat is very much acceptable
while Luncheon Meat is moderately acceptable.

2. Is there a significant difference in the acceptability of the flavor of milkfish

bones luncheon meat and pork luncheon meat?

In terms of acceptability, yes there is a significance difference between the two

flavors which is the milkfish bones luncheon meat and pork luncheon meat. The 10
trained panellist valuated using the scale of 9 – 6. And the result: Milkfish Bones
Luncheon Meat is has the scale of 8.3, while Pork Luncheon Meat is has the scale of 7,
Therefore Milkfish Bones Luncheon Meat is very much acceptable while Luncheon Meat
is moderately acceptable.