Enhancing Student Performance in Grade 9 TLE by Addressing The Least Mastered Competency Through The M.E.A.L. Approach in Raniag High School

This action research investigated the low mastery of competency in the measuring tools, specifically in measuring ingredients using measuring tools, among Grade 9 students at Raniag High School. The goal of the study was to find out why the students weren’t very good at understanding and using heat transfer principles in cooking and to create and put into action an intervention program to help them. The study revealed that the experimental group significantly improved from a mean pre-test score of 4.10 (Beginning) to 7.95 (Proficient), while the control group remained at the Beginning level with a post-test mean of 5.65. With a large effect size (d ≈ 1.5) and higher survey ratings in engagement and instructional support, the intervention proved effective in enhancing students’ mastery and learning experience in food processing. The intervention program, which included better teaching materials and cooking activities that students could do themselves, helped them understand heat transfer principles much better.