Module-based flashcards: development of learning material for food service management students’ knowledge retention in advanced baking course/
Mark Lester M. Anda, Shaina Claire B. Albos, Denielle Nicole D. Aviles, Jordan R. Delfin, and Jelev R. Bulao.--
- Manila: Technological University of the Philippines, 2025.
- xiii, 122pages: 29cm.
Bachelor's thesis
College of Industrial Education.--
Includes bibliographic references and index.
Food Service Management students are getting challenged when it comes to retaining the different kinds of information in advanced baking course, making
them lose the opportunity to master and elevate their baking skills. This design- based study aimed to assess the satisfaction in module-based flashcard by
designing and developing a module-based flashcards that would support students’ knowledge retention. This research utilized design-based research methodologies that integrate qualitative and quantitative approach. The data were gathered in four phases: Phase 1 Problem Identification, Phase 2 Design and Development, Phase 3 Iterative Testing and Refinement and Evaluation, and Phase 4 Synthesize of Design Principles. A simple random sampling was employed, with sample size varying across the four phases of the study. Data collection instruments included structured interview, and expert and student feedback forms. The study concludes that students struggled with knowledge retention in advanced baking due to unclear instructions and complex terminology. Hands-on activities and flashcards improved retention. It also concludes that the Food Service Management students are “very satisfied” with the developed module-based flashcard with a mean score of 3.67, recommending its integration into technical education curricula and suggesting further research on its long-term impact on student knowledge retention and performance.