Culturally responsive performance-based assessment in BARMM cookery education

2026 IJRSE – Volume 15 Issue 17

Available Online:  23 July 2026

Author/s:

Bagambang, Asmerah*
MSU Marantao Community High School, Philippines (asmerah.bagambang@lccdo.edu.ph)

Diel, Alicia M.
Lourdes College, Inc., Philippines (alice.diel@lccdo.edu.ph)

Abstract:

Despite the importance of performance-based assessment in cookery education, many existing tools remain focused on written examinations and general practical activities that do not fully measure students’ actual culinary competencies, cultural practices, and ethical values. This concern is more evident in the Bangsamoro Autonomous Region in Muslim Mindanao (BARMM), where local traditions, halal principles, and Maranao values are rarely reflected in assessment procedures. To address this gap, this study developed and validated a performance-based assessment tool (PBAT) for Grade 10 Technology and Livelihood Education cookery students under the Philippine K to 12 curriculum. Anchored on the ADDIE model and using a quantitative descriptive design, the study involved 30 students, 3 TLE teachers, and expert validators. Data were gathered through expert review, pilot testing, descriptive statistics, and reliability testing. Findings showed that the developed PBAT was aligned with Department of Education standards and effectively measured both technical cookery skills and socio-cultural competencies. The integration of halal practices and Maranao values such as taritib, maratabat, kapamagawid, and kapamagogopa further strengthened its cultural relevance and contextual appropriateness. The study concludes that the PBAT provides a more authentic and culturally responsive means of assessing cookery competencies. Future researchers are encouraged to validate the tool using larger samples, different regions, and other TLE specializations to strengthen its applicability and generalizability further.

Keywords: authentic assessment, cookery competencies, cultural responsiveness, culinary education, culinary practices

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DOI: https://doi.org/10.5861/ijrse.2026.26312

Cite this article:
Bagambang, A., & Diel, A. M. (2026). Culturally responsive performance-based assessment in BARMM cookery education. International Journal of Research Studies in Education, 15(17), 173-188. https://doi.org/10.5861/ijrse.2026.26312

* Corresponding Author