SKILL CHAIN MAPPING AS INSTRUCTIONAL STRATEGY IN SAUCE PREPARATION: CHANGES IN LEARNERS PERFORMANCE, PROCEDURAL CONSISTENCY, AND SAUCE QUALITY

CERELINA AMODIA

Authors

CERELINA ONTONG AMODIA Cebu Technological University Author

Keywords:

Skill-Chain Mapping, sauce preparation, learner proficiency, output quality, TLE–Cookery, one-group pretest–posttest design

Abstract

This study examined changes in Grade 10 learners’ sauce preparation performance following Skill-Chain Mapping at Mactan National High School during school year 2026–2027. The study used a quantitative one-group pretest–posttest design with 45 learners. A performance-based checklist and rubric assessed knowledge of ingredients and tools, application of procedures and techniques, quality and consistency of output, and compliance with standards and safety practices. Means and standard deviations summarized the ratings, and paired-sample t-tests compared pretest and posttest performance. The reported overall mean rose from 2.29 (Fairly Proficient) to 4.16 (Proficient). Domain means increased from 2.30 to 4.13, 2.35 to 4.19, 2.24 to 4.12, and 2.27 to 4.19, respectively. The reported paired comparisons yielded p < .001. The results show improvement within the study group but do not isolate the contribution of Skill-Chain Mapping from other influences. The findings informed an enhanced lesson plan that uses a visual sequence, guided practice, and checkpoints for sauce quality and safety.

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