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.--

Bachelor's thesis

College of Industrial Education.-- Bachelor of technical vocational teacher education major in food service management: Technological University of the Philippines, 2025.

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.