IMPACT OF BREAD AND PASTRY PRODUCTION TO SENIOR

HIGH SCHOOL STUDENTS OF OSLOB NATIONAL HIGH

SCHOOL

i. Introduction
Bread and Pastry Production is on of the specialized subjects under the TVL career
tracks.Bread and Pastry Production NC II also known as Baking and Pastry NC II is a
technical vocational program that develops the skills of students in preparing and
proceduring bakery pastry products,cakes and desserts.Students of Bread and Pastry
Production NC II program are trained in using modern baking techniques,equipments
tools about different presentation methods,sanitation and safety.Bread and Pastry
Production has a good impact in our life especially to those students like senior high
school students who are taking up this kind of elective course.If you have basic
knowledge in baking procedure you can use it to make business.Bakery is a palce
where product such as bread, cake,and pastries are baked or sold and also called
bakeshop.The combination of flour, yeast,water,salt,sugar are known as the main
ingredients of bread that can help us to have a small bakery and to serve other
people.We all know that the bakery products have been popular around the world and
are one of the oldest artificial foods.It started with a simple biscuit,the common products
of bakery and it is also can be different in their shapes,size,styles,flavor and
textures.You can add other ingredients like fruits,colors for other to improve the flavor of
your bread.As a result,bread can be produced very quickly at a low cost to the producer
or consume.However,there has been aritism of the effect on nutrional
value.Recently,domestic bread machines that automate the process of making bread
have become popular.

Significance of the Study

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 This thesis provides a brief description about Bread and Pastry Production, there
facilities experience in the school.The findings of this studies will benefit the following in
order to help the researchers to gather information about the study.

Students

This study will serve as a guide to a students to enhance their skills.It will also help to
know what will be the impact of Bread and Pastry Production.

Teachers

The proposed study will help the teachers with information and knowledge that will
provide activities to enhance and improve the performance of a student in their skills in
Technical Vocational.

Parents

This proposed study with encourage the parents to check and monitor their children to
ensure the good performance at the school.

Future researchers

This study will help the future researcher to guide them on how to do a research
paper.

Statement of the Problem

This study aims to dentify the impact of Bread and Pastry to Senior High School
Students of Oslob National High School this study will also seek to answer the following
question.

1.) What are the demographic profile of the respondents?

a.Name

b.Grade

c.Gender

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 d.Age

2.) As a Senior High Students of Oslob National High School what will be the impact of
taking Bread and Pastry Production as an elective course?

3.) Is Bread and Pastry Production is helpful to you as a students?

4.) What will be the possible effect of this course whether its negative or positive?

ii.Review of Related Literature

This chapter present the fact about related literature which cought information and
related studies which are also find answers and to understand the background of
study.The information gathered from various sources they believe a deeper insight in to
their study can be achieved.

The related literature and studies reviewed both foreign and local has significance to
the present study regarding the impact of Bread and Pastry Production in Senior High
School Students in Oslob National High School.The Bread and Pastry Production was a
strand that mold students to become a responsible citizen and a well discipline
karner.They enriched their skills in baking.

The basic trends in bread,bakery, and pastry innovation are related to

health,pleasure,and convenience.This article analyzes how culinary trends are
influencing product innovation in bread and similar products.New cuisine and leading
chefs consider bread and bakery not solely a complement to the dishes served in their
restaurants but a fundamental aspects of their innovation offerings.The influence of this
innovation trends in the bread and dessert industry will be analyzed as well.

iii.Research Design and Methodology

This chapter presents the research design,respondents,data gathering

instruments,procedure and its statistical treatment which are most appropriate to the
present study.All this enabled the writers to realize the objective of the study.

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 Research Design

The researchers made use of the descriptive research design as a method of

investigation the instrument for data collection was the survey questionnaire,
observations, review or previous studies and analysis to gather data for the research
questions,survey,review of related literature and analysis were used.Survey
questionnaires were floated to the respondents.It is a tool containing several questions
to gather information from the respondents. The survey questionnaire clear and simple
questions that enable the respondents to provide accurate information.Each item in the
survey questionnaires are intended to answers the research sub problems.In this study,
the objective survey method was employed in finding out necessary information
regarding to the effectiveness of bread and pastry production in senior high school
students in oslob national high school. In achieving the aims of thie study , actual
visiting and questionnaire was use a tool in gathering data. The researchers prepared
various question pertaining to the advocacy of effectiveness of bread and pastry
production in senior high school students in oslob national high school.

Data Collections
The data that we gathered were collected, tallied and tabulated.These data were
presented in graphs were analyzed and interpreted for the readers to understand better
the results obtained. To determaine the appropriate sample size,solving formula was
being used.

P n = N / ( 1+Ne2 )

Where: n = number of samples

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 N = total population

E = error tolerance ( 0.05 )

Where:

N = 24 Grade 11 Gas

E= 0.13

For clearer understanding of the study, the data gathered was statisfically treated
using the formula of percentage.

P = f / N x 100 %

Where P = percentage

F = frequency or the actual count

N = total number of respondents

100 % = constant value

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