Development of digital learning material for fundamental concepts and principles in banking/ Kim D. Abiera, Dharrel Paul J. Antipas, John Dexter E. Carungal, Jim Muel C. Mancia, and Bhasty Luiz D. Sayno .--

Bachelor's thesis

College of Industrial Education .-- Bachelor of Technical Vocational Teacher Education major in Food and Service Management: Technological University of the Philippines, 2025.

Includes bibliographic references and index.

In the present-day professional food industry, success is established on two pillars, namely creative talent and technical correctness, sufficient basis in the basic concepts and scientific laws of baking is not only beneficial but also essential to the success of the food and service industry. Nonetheless, there is a big disparity in the delivery of these concepts; most learners are only exposed to learning resources that are either piecemeal or confined to classroom environments hence they are unable to learn at their pace. In order to bridge this critical gap in educational and learning materials, this research was able to solve this problem by creating a Digital Learning Material, a special educational site. The primary purpose was to extend the BTVTEd- Food and Service Management (FSM) students and teachers in which they could learn the basic concepts and principles of baking. To make the site reliable and unproblematic in relation to its technical aspect, the researcher shaped a developmental design based on the Waterfall Model and made the website informative. After the development of the Digital Learning Material, its effectives were quantified using a quantitative method in which a purposive sample of eighty-four (84) term two and three (BTVTEdFood and Service Management) of the Technological University of the Philippines were used with a panel of subject matter specialists. The results were very positive. FSM professors confirmed the digital learning content with a mean position of 3.37 (quality and relevance) and a standard deviation of 0.59 that can be considered a Strongly agree rating. The digital learning material content was rated very high, the mean of 3.37 and a standard deviation of 0.68 which were interpreted as High Content. The digital learning material design was also rated highly and recorded mean of 3.32 and a standard deviation of 0.75, which would indicate a rating of High Design. This ascertains that the Digital Learning Material is adjusted with the academic syllabus and the standards of instruction. Student responses indicate the interest especially towards Accessibility (x = 3.34) and standard deviation of 0.59 and Efficiency (x = 3.41) and a standard deviation of 0.58. Students observed that learning content took up a lot less time to master complicated subjects and were simple to navigate on both cell phones and desktops. Both the standard deviation and learnability mean of 3.33 and 0.61, respectively, indicate that the learning content is very effective in independent learning. Ultimately, the researchers suggest that future researchers may expand the range of the material by discussing the rest of the Basic Baking Curriculum. Video tutorials and gamified tests can also be implemented to complement the learning content to make it more engaging to students. Finally, the site can be extended to a mobile application so as to make it more accessible and usable by users. Keywords: Digital Learning Material; Fundamentals of Baking; Educational Website; Food Service Management; Web-Based Learning; Instructional Design.