AKLAN STATE UNIVERSITY - College of Teacher Education

A P P E N D I C E S
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AKLAN STATE UNIVERSITY - College of Teacher Education

Development of Instructional Video on Baking of Tart

Infused with Indigenous Ingredients

Part I. Profile of Students

(to be fill up by the Grade 12 student)

Directions: Please answer the questions most applicable to you

on the space provided. Do not leave any of the
questions blank.

1. Name of student (optional): _______________________________

2. Gender: [ ] Male [ ] Female

3. Age: _____________

4. Monthly family income: ____________

5. Highest educational attainment of parents:

[ ] Father _______________________________________________

[ ] Mother _______________________________________________

Part II. Level of Competency of Students in Baking Tart

(Adapted to TESDA - Self-Assessment Guide)

(to be assess by TVL-HE Teachers)

Name of student to be assess: _______________________________

Direction: Kindly assess objectively, and honestly the level

of competency of the student-participant in baking
tart infused by indigenous ingredients based on
the rating scale below by encircling the
number/indicator that corresponds to your choice.

5 Highly Competent
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AKLAN STATE UNIVERSITY - College of Teacher Education

4 Competent
3 Moderately Competent
2 Slightly Competent
1 Not Competent/Did not meet expectation

A. Preparation of dessert 5 4 3 2 1
1. Select, measure, and weigh
ingredients according to recipe 5 4 3 2 1
requirements.
2. Prepare variety of flavors
according to standard mixing
5 4 3 2 1
procedures/formula/recipes, and
desire aromatic characteristics.
3. Select oven temperature to bake
products in accordance with
5 4 3 2 1
desired characteristics, recipe
specifications, and practices.
4. Bake products according to
techniques, and appropriate
5 4 3 2 1
conditions; and requirements, and
standards.
5. Prepare variety of desserts
according to recipe specification,
5 4 3 2 1
desired characteristics, and
standard operating procedures.
6. Select, and prepares fillings. 5 4 3 2 1
7. Assemble tarts, and fillings
ingredients according to quantity, 5 4 3 2 1
type, and quality required.
8. Prepare ingredients based on the
5 4 3 2 1
required form, and time frame.
9. Taste prepare desserts in
accordance with the required 5 4 3 2 1
taste.

B. Presentation of dessert 5 4 3 2 1
1. Decorate, and present products. 5 4 3 2 1
2. Plate, and decorate a variety of
5 4 3 2 1
dessert products.
3. Observe environmental requirements
5 4 3 2 1
for food packaging.
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AKLAN STATE UNIVERSITY - College of Teacher Education

4. Demonstrate knowledge on
varieties, and characteristics of 5 4 3 2 1
desserts.
5. Observe factors in plating in
5 4 3 2 1
presenting dessert.
6. Present dessert hygienically,
logically, and sequentially within
5 4 3 2 1
the required timeframe, and
decorated creatively.
7. Plate, and portion desserts
5 4 3 2 1
according to standards.
8. Store dessert at the appropriate
temperature, and correct
conditions to maintain quality, 5 4 3 2 1
freshness, and appeal to the
observers.

C. Cleanliness and maintain of working 5 4 3 2 1

premises
1. Apply food hygiene, and safety
5 4 3 2 1
principles.
2. Select, and clean potable water
for cleaning, and/or sanitizing
baking equipment, utensils, and 5 4 3 2 1
working surfaces according to
instructions.
3. Clean, and/or sanitize walls,
floors, shelves, and working
5 4 3 2 1
surfaces without causing damage to
health, or property.
4. Sort, and dispose waste according
to sanitary regulations,
5 4 3 2 1
practices, and standard
procedures.
5. Demonstrate sanitizing procedures,
5 4 3 2 1
and techniques.
6. Wearing proper outfit in baking
such as wearing hairnet, gloves, 5 4 3 2 1
and apron.

D. Preparation and selection of baking 5 4 3 2 1

equipment, tools, utensils, and
materials
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AKLAN STATE UNIVERSITY - College of Teacher Education

1. Select, and use appropriate

5 4 3 2 1
equipment, tools, and utensils.
2. Assemble, and disassemble cleaning
5 4 3 2 1
equipment safely.
3. Store, or stack clean equipment,
supplies, and utensils safely in
5 4 3 2 1
the designated place in accordance
with instructions.
4. Select, and use suitable packaging
materials to preserve taste,
5 4 3 2 1
appearance, and tasting
characteristics.
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AKLAN STATE UNIVERSITY - College of Teacher Education

Part III. Acceptability of the Developed Instructional Video

(adopted to DepEd-Principles of Developing TVI and Video-Based

Instruction for the New Normal)

(To be accomplished by the Teachers, and Parents)

Name of participant (optional): _____________________________

Category: [ ] Teacher [ ] Parent

Direction: Please evaluate the level of acceptability of the

developed instructional video on tart infused with
indigenous ingredients by encircling the number
provided below. Your choices are as follows:

Numerical Value Description

5 Much Accepted
4 Accepted
3 Neutrally Accepted
2 Slightly Unaccepted
1 Unaccepted

Statements 5 4 3 2 1
A. Appearance
1. The presenter is well-groomed. 5 4 3 2 1
2. Showing friendly smile. 5 4 3 2 1
3. In formal attire preferably wear
5 4 3 2 1
school uniform.
4. From the beginning to the end of
the video instruction, the 5 4 3 2 1
presenter showing confidence.
5. Shows confidence in body posture. 5 4 3 2 1
6. Hair is neat, nails, and fingers
5 4 3 2 1
are clean.
7. Showing correct body posture. 5 4 3 2 1
8. Showing warm smile to the
5 4 3 2 1
audience.
9. Feel of confidence. 5 4 3 2 1
10. Stand tall, and sit erect during 5 4 3 2 1
the presentation.
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AKLAN STATE UNIVERSITY - College of Teacher Education

B. Body Language
1. Maintain eye contact. 5 4 3 2 1
2. Showing natural gestures. 5 4 3 2 1
3. Having decent postures. 5 4 3 2 1
4. Maintain modulation, and volume. 5 4 3 2 1
5. With active movement, and pace. 5 4 3 2 1
6. Showing pleasing manner.
5 4 3 2 1
C. Video content
1. Plan
1.1 The host focus what the
video instruction about, why
they need to learn, and whom 5 4 3 2 1
they could apply the
instructions learned.
1.2 The host have a well-written
script before conducting the
video instructions, dully 5 4 3 2 1
checked, and quality assure
by the team of experts.
1.3 Explicit instructions
consider planning for video
5 4 3 2 1
instructions.

2. Prepare
2.1 The host prepare materials
such as ingredients,
recipes, kitchen equipment, 5 4 3 2 1
utensils, etc. and concrete
examples to serve as props.
2.2 The host is aware of her
roles such as the script,
5 4 3 2 1
lights, and sound is
properly set-up.
2.3 The opening video is in a
formal presentation of the 5 4 3 2 1
MELC.
2.4 Text in the video is always
follow the down style
5 4 3 2 1
structure.
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AKLAN STATE UNIVERSITY - College of Teacher Education

3. Practice
3.1 No substitute for constant
practice before the actual
5 4 3 2 1
shooting of the video
instructions.
3.2 The host considers the
purpose, audience, subject,
and scope to cope up with 5 4 3 2 1
the target audience.

4. Present
4.1 During the presentation of
video instruction, the host
5 4 3 2 1
control her language,
dynamic, and attire.
4.2 The host don’t read from
notes, and read directly 5 4 3 2 1
from the screen.
4.3 The host don’t turn back to
the audience, and talk too 5 4 3 2 1
fast, or too slow.
4.4 The host avoids hands on
pocket, non-words, or prop
5 4 3 2 1
words, and no annoying
sounds.
4.5 The host has readable text
to read, no flying text,
5 4 3 2 1
graphic, or distracting
animations.
4.6 The host avoids overlaying
5 4 3 2 1
complex diagrams, or graphs.