Development, Acceptability, and Effectiveness of Competency Based Learning Materials in Food and Beverage Services

This study aimed to develop and determine the acceptability and effectiveness of Competency-Based Learning Materials in Food and Beverage Services for Grade 11 students in selected public secondary schools in Binangonan District, Schools Division Office of Rizal, during the School Year 2025–2026. This study employed a descriptive research design with evaluative and quasi-experimental components. The respondents included fifteen (15) teachers handling Food and Beverage Services in four integrated secondary schools and fifty (50) Grade 11 students from one section of Don Jose Ynares, Sr. Memorial National High School who were enrolled in the subject. The findings revealed that the developed competency-based learning materials were very much acceptable in terms of objectives, content, organization and presentation, language and style, and usefulness, with a composite weighted mean of 4.57. Moreover, a significant difference was found between the students’ pretest and posttest scores, indicating improved performance after exposure to the developed materials (p < .05). However, no significant difference was observed in students’ posttest performance when grouped according to their personal variables (p > .05). The study concluded that the developed competency-based learning materials are effective instructional tools that enhance students’ performance and support the development of essential skills in Food and Beverage Services. The findings highlighted the value of contextualized competency-based instructional materials in strengthening technical-vocational education and improving learning outcomes among senior high school students.