This study aimed to determine the acceptability and validity level of translated self-learning instructional

materials in Bread and Pastry Production and to investigate if there was a significant difference between the student's

pretest and post-test scores before and after utilizing the translated self-learning instructional materials. Lastly, it sought to

find out which of the translated self-learning instructional materials significantly predict students' performance in Bread

and Pastry Production. The research design used was quantitative experimental design to determine whether changes in

the independent variable cause changes in the dependent variable. A purposive sampling was done, and three sections

from Grade 11-TVL-Home Economics track/strand with 38, 37, and 30 students, respectively, for the school year 2024-

2025 were selected as respondents, one section as the control group, and the two sections as the experimental groups.

Further, thirteen teachers, including TLE master teachers, language experts, and TLE teachers from the Infanta District,

were selected as respondents in evaluating the translated modules' acceptability and validity. The results of this study

revealed that, based on the evaluation of both the learners and the teachers, the translated self-learning instructional

materials were acceptable and highly acceptable, with a mean of 3.80 and 4.63, respectively. When it comes to validity, as

evaluated by both the learners and teachers, the translated self-learning instructional materials turned out to have a high

and very high level of validity, with corresponding mean values of 3.80 and 4.65, respectively. The study's findings also

disclosed no significant difference between the student's pretest scores before using the translated self-learning

instructional materials. However, there was a substantial difference between the post-test scores of the control and

experimental groups after utilizing the translated instructional materials. There were also significant differences between

the pretest and post-test scores of the students before and after utilizing the translated self-learning instructional material.

Based on Newmark's Translation Models, translated instructional materials using the semantic and communicative

approach are recommended to increase students' Bread and Pastry Production performance.