STUDENTS DIFFICULTY IN LEARNING TECHNICAL SKILLS IN

DRESSMAKING
ASSESSMENT OF THE TECHNICAL SKILLS OF DRESSMAKING
STUDENTS
A Classroom Based Action Research
Ybañez, Michelle Ann J.
MAED TLE

EFFICIENCY OF LEARNING RESOURCES OF T.L.E LABORATORIES IN STUDENTS’ LEARNING

An Action Research
Target Laboratories: HE Room, Sewing Room, Drafting Room, Industrial Arts Room (Tracking)
Evaluation of the set – up of the laboratories, equipment,
Invite an expert in a field (shop), and a teacher/trainor
Respondents:
1. HE Room – chef and a teacher/practitioner
2. Sewing Room – sewer and ms. Cha of DHVTSU
3. Drafting Room – engineer and bf of Karen architech
4. IA Room – electrician and an electronics teacher

The results will reflect on the development plan for the school year 2020 - 2021

(equipped ba ang mga to that matches the occupational set up)

ICT INTEGRATION AT HOLY FAMILY ACADEMY HIGH SCHOOL DEPARTMENT

Community Immersion-based performance task activities: Livelihood Program of TLE 12 students

for partner communities of Holy Family Academy (magcocommunity immersion students pero
livelihood program ang ibibigya nila sa mga client, ex. Long term-livelihood, Small scale only)

I. INTRODUCTION

Technology and Livelihood Education is a practical subject which covers Home Economics, Industrial Arts,
Information Media and Communication. It is a subject which prepares a student for practical activities or daily
home activities and tasks. Sewing is one of the basic life skills needed. () One of the least desirable subject is
Dressmaking which has always been the “most hated” subject among the specializations offered in Holy Family
Academy High school Department. This study sought to identify as to why students have difficulty in terms of
setting up, threading, operating and troubleshooting sewing machine since these skills are also important in the
21st century career era.
STUDENTS DIFFICULTY IN LEARNING TECHNICAL SKILLS IN
DRESSMAKING
ASSESSMENT OF THE TECHNICAL SKILLS OF DRESSMAKING
STUDENTS
A Classroom Based Action Research
Ybañez, Michelle Ann J.
MAED TLE
The technical skills in Dressmaking would require a student to demonstrate the process and create the
product given by the teacher. In this manner, a student must also perform the proper way of setting up, threading,
operating and troubleshooting sewing machines. A student must also do the tasks given independently based on
predetermined guidelines. () Product has always been and most of the time, the qualification and standard in
garment construction which is related to the mastery in using equipment in Dressmaking.

This study aims to find out why students consistently find it hard to use a sewing machine during garment
production. The results of this study will be of great help to the teacher for he/she will apply solutions suited to
the learner’s needs.

Thus, this action research, therefore aims:

1) at finding out ways on how to bring back the taste buds of the students to appreciating and preparing local food
during cookery classes instead of the salt and fats laden western food
2) to inculcate in them the value of promoting authentic Filipino food that could enhance the quality of life and
anything that helps to sustain livelihood
3) to enhance their culinary skills by practicing the traditional Filipino method of cooking
4) to advocate low-cost but health-value laden food stuff that are locally or are indigenously sourced

II. STATEMENT OF THE PROBLEM

The garment industry has been one of the job provider in the Philippines. This would require skilled and
highly trained individuals in terms of technical tasks and producing high quality apparel. The K -12 Curriculum
opens an opportunity for the students to learn these skills through the course Dressmaking, therefore, this
action research sought to answer the following questions:

In a global context, thefood industry has been a great contributor to the life of the world’s population as it affects a
person’s growth and development in a multiple of ways. However, in this present generation, there is an alarming
number who patronizes westernfood which significantly affects our traditional and local food culture, and also
specifically, for HFA, influences the students’ food production during cookery class’ practical activities.In this action
research, therefore, the following questions are posited to:

a. Students Age, Gender, Section

b. Multiple Intelligence (Inclination)
c. Learning Preference (Group and Independent Learning)
d. Teaching Style of the Teacher (Lecture Demonstration, Video Tutorial, Demonstration)
e. Time allotment for the subject (1 hour)
f. Resources and Equipment Available (19 lockstitch sewing machine that are electronically operated)
g. Output Required (Basic T – Shirt)
STUDENTS DIFFICULTY IN LEARNING TECHNICAL SKILLS IN
DRESSMAKING
ASSESSMENT OF THE TECHNICAL SKILLS OF DRESSMAKING
STUDENTS
A Classroom Based Action Research
Ybañez, Michelle Ann J.
MAED TLE

III. HYPOTHESIS
a. There is a significant relationship between the learning interest/style of the student and the skills
required to meet the competencies in dressmaking
b. There is no significant relationship between the resources available in the school and the learning style of
the student
c. How the teaching style of the teacher influence a student to acquire technical skills in dressmaking?

IV. SIGNIFICANCE OF THE STUDY

This study will further help the instructor to suit his/her teaching strategy to the learning style of the
student. Furthermore, the results will be relevant to the following

a. Students – for they will understand as to why technical skill in dressmaking is necessary in any type of job
b. Teachers – for they will suit the teaching technique that is aligned with the students learning style and
could tap their technical skill

V. METHODOLOGY
a. Respondents – grade 10 dressmaking students
b. Instrument
Likert Scale – (in terms of the teaching method used, time, resources, )
Open Ended Questionnaire (personal view in learning the technical skill in dressmaking)
c. Data Gathering – (End of March)
d. Scope and Limitation
The research is only limited to Grade 10 students of school year 2019 – 2020
e. Research Locale – Holy Family Academy, High School Department
f. Questionnaire

VI. Results and Discussion

VII. FINDINGS
VIII. CONCLUSIONS
IX. RECOMMENDATIONS
X. REFERENCES