The study devised a teacher-made test to identify the needs and difficulties of the students in English Plus and the results were utilized to revise and enrich the syllabus. The descriptive – evaluative method was employed in this research. A teacher-made test was administered to 200 students selected by random sample. Content analysis of the syllabi of the professors and instructors were used as basis in constructing the teacher-made test. The areas under the English Proficiency Test in the SSC Admission Test were also considered. Results of the study revealed that naming words, word groups and paragraph organization are areas with performance level (PL) of 0-49 and are considered as difficult while areas like vocabulary, modifiers and verbs with (PL) of 50-75 are considered as nearly difficult. These results are the basis of the revised and enriched syllabus. It is concluded that almost all competencies in the areas cited were all considered as needs and difficulties of the English Plus students. Thus, there is the need for the inclusion of these competencies in the syllabus and an outline of a teaching guide. Keywords - Teaching guide, English plus, syllabus
The study primarily aims to determine the responsiveness of the Sorsogon State College School of Graduate Studies and its graduates to community needs. The respondents are 59 graduates for SY 2002 to 2007 and 29 employers. Data was taken using documentary analysis, survey questionnaire and unstructured interview. Statistical tools were frequency counts, percentage and mean. Results revealed that 44% of the respondents are employed at DepEd, 36% are with SUCs, 15% are with the LGUs while 5% are employed at private HEIs. Most have been promoted after earning a master’s degree. Findings also showed that the SGS are responsive to the various stakeholders in the community along the VMGO and curricular offerings. Along research, the graduates have limited researches, but these are very much congruent to the needs of the clients. Along professional development, the graduates performed their functions very satisfactorily. Moreover, they also respond to the community as speakers and members of various organizations and participate actively in various projects and activities. Keywords – Social Sciences, community needs, documentary analysis, Sorsogon State College, Philippines
This research is focused on the development and acceptability of an enriched lubi-lubi (Ficus pseudopalma) noodle utilizing its puree as indigenous ingredients. Noodles were developed and enriched using lubi-lubi leaves. The level of acceptability was determined to find out the degree of acceptance of the noodles among consumers. Experimental method was used by extracting the puree of lubi-lubi leaves and used as flavor and packed/stored in polyethylene bag. Of the three trials conducted the enriched lubi-lubi noodles with ingredients of 250 g of Lubi-lubi leaves puree, 325 g APF, 10 g salt, 150g eggs and 2 g vegetable oil, 187.5 water was rated much acceptable. Based on acceptability level, trial 2 was rated as much acceptable as to taste and color and acceptable as to texture and odor. Sensory evaluation was done by the panelist using standard score sheets. Acceptability factors such as color, texture, flavor and odor were included among the choices. Results were obtained across prepared products, indicating the evident taste and aroma of lubi-lubi leaves through varied degree depending upon the quantity of puree used. The researchers observed correct mixing methods or techniques used flavorings and other materials that nicely blended with lubi-lubi puree as suggested by evaluators; the accepted ones were then standardized. The researchers concluded that lubi-lubi leaves are potential flavoring in the preparation of enriched lubi-lubi noodles and accepted among consumers.
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