Republic of the Philippines

Department of Education
Region V- Bicol
MASBATE NATIONAL COMPREHENSIVE HIGH SCHOOL

EXPENDITURE OF STUDENTS TAKING BREAD

AND PASTRY ELECTIVE COURSE IN MNCHS
 CHAPTER 1

BACKGROUND OF THE STUDY

Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a

technical-vocational program that develops the skills of students in preparing and producing

bakery/pastry products, cakes and desserts. Students of the Bread and Pastry Production NC II

program is trained in using modern baking techniques, equipment, tools and utensils and other

baking appliances.

Expenditures of Students Taking Bread and Pastry Elective Subject in Masbate National

Comprehensive High School is very important topic because Students of this particular course
will gain knowledge on pastry-specific approach and apply traditional culinary skills in the world
of baking, making these classes a worthwhile venture for students of all skill levels.

Some of the Baking tools and equipment are expensive, the researchers aim to know, what

would be possible ways for those people in a low-class economic status to provide his/her
Ingredients and equipment with a possible or more productive output.
STATEMENT OF THE PROBLEM

This study aims to identify the Expenditure of Bread and Pastry to Senior High School
students

of Masbate National Comprehensive High School. This study will also seek answer to the

following questions:

1. What is the demographic profile of the respondents?

a. Name (optional)
b. Grade and Section
c. Gender
d. Age
e. Civil Status
f. Permanent Address

2. How does the student cope up with the increasing ingredients and energy cost?

3. In what way does the students implement and monitor the food safety management in the

area?

4. What do the students do to fit their budget in the expensive ingredients they used in
bread

and pastry?
SCOPE AND DELIMITATION

This study focuses on how to budget the money going to use in bread and pastry elective

subject in MNCHS or in other words we need to estimate of how much the money we have to
spend over a certain period of time with a proper accounting or check checking on the money we
out on a certain product.

This study limits it's coverage in bread and pastry elective subject in MNCHS. It's main
purpose

is to know the Expenditure of students taking Bread and Pastry Elective subject in MNCHS.
SIGNIFICANCE OF THE STUDY

Research provides brief description about Expenditure of Bread and Pastry Production. The

findings of these study will benefit the following in order to help the researchers to gather

information about the study for Masbate national comprehensive high school (MNCHS) students
elective subject.

Parents: Parents of students taking bread and pastry elective subject may be interested in the

study's, finding a better understanding on the costs associated with the course. This information
can help them budget the necessary materials, tools, and uniforms required for their child's

participation in the course. Parents may also be interested in learning about how much time and

effort their children are offering to the subject, as this can impact their academic performance in

other areas. The study can help parents make important decisions about their children’s’
education
and to ensure that their children are getting the support they need.

Teachers: Teachers of the bread and pastry elective subject may use the study's findings to
better

understanding on the financial capability of their students. They can use this information to
provide
the necessary resources and support for their students, such as offering suggestions on where to
find affordable ingredients or adjusting assignments to accommodate limited resources. The
study

can also help teachers identify areas where their students may need additional support in terms of
capability of students to afford the necessary materials for the course.

School: The study's findings may be significant for the school or educational institution as a

whole. If many students are taking the course and spending a significant amount on materials and

equipment, the school may need to consider providing additional resources or support to ensure

that all students are able to participate fully in the course. The study can also help the school

understand the financial requirements of its students and adjust its policies and procedures
suitable

for the students.

Students: Finally, the study's findings can be significant to students themselves. Understanding

the costs associated with the course can help them make informed decisions about their academic pursuits

and ensure that they have the necessary resources to fully participate in the course. It can

also help students identify areas where they may need additional support or resources to succeed

in the course.

Church: The church may view this expenditure as a way to support the development of
practical

skills among young people. Bread and pastry making can be seen as a form of hospitality and

service, which aligns with many Christian values. If students are spending money on ingredients,

equipment, or training related to bread and pastry making, the church may see this as a positive

investment in their spiritual and practical development.

Community: The community may view this expenditure as a way to encourage

entrepreneurship

and economic development. If students are learning how to make bread and pastries that they can

sell or distribute in the community, this could have a positive impact on local businesses and

consumers. Additionally, if students are buying ingredients or equipment from local suppliers,
this

could help to support the local economy.

Researchers: Researchers may view this expenditure as a potential indicator of interest or

demand for bread and pastry making skills among young people. If a significant number of
students

are choosing to take this elective subject and spending money on related expenses, this could

suggest that there is a growing interest in this area. Researchers may also be interested in

understanding how this elective subject fits into broader trends in education and workforce

development.

Future Researchers: This will serve as their guide in their study or as a comparison with their

study.

DEFINITION OF TERMS

Some terms in this study were defined operationally in accordance with their use in the

manuscript to enhance its readability. However, other terms were defined on the basis of their

definitions as technical term

BREAD AND PASTRY - mix and bake ingredients according to recipes to produce small

quantities of breads, pastries, and other baked goods for consumption on premises or for sale as

specialty baked goods.

PRODUCTION - the action of making or manufacturing from components or raw materials, or

the process of being so manufactured

EQUIPMENT- most commonly refers to a set of tools or other objects commonly used to
achieve

a particular objective.

BAKING - process of cooking by dry heat, especially in some kind of oven. It is probably the

oldest cooking method.

EXPENDITURE– This is the total purchase price of a good or service.

ELECTIVE-Electives are courses you can choose, allowing you to study topics that interest
you.

Electives, when added to your core courses, make up the total number of units needed to
complete

your degree.

STUDENT -student" once was "one who studies something". Today it can mean merely "one
who

attends a school, college or university". This modern definition doesn't even suggest that the
person

does more than "attend"

 CHAPTER 2
REVIEW OF RELATED LITERATURE

This chapter presents the fact about related literature which sought information and related

studies which are also find answers and to understand the background of study. The information

gathered from various sources which 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 to the Expenditure of Bread and Pastry Production in Senior High School
Students.

The bread and Pastry Production are a Strand that Mold students to become a responsible citizen

and a well discipline learner. To enriched their skills in baking.

FOREIGN LITERATURE

Many people dream of owning and running their business with hopes of becoming boss

on their own business. They also hope that their independence can give them more flexibility to

earn money without depending on a fulltime employment. Some fall in their efforts as soon as

they realize that it is not as simple as they thought it would be. Starting and operating a business
takes a lot of hard work not just dreaming.

LOCAL LITERATURE

Innovations remain vital for baked goods companies to address the need of customer for

variety, which can be more pronounced and package food. The development of new products is

l (salted bread), is being reinvented

Artisanal players which lead the category in 2013 with sales contribution of 48% sustained

its leads in 2014 with a 47% value share. The proximity of neighborhood bakeries to households

gave artisanal goods an edge over package industrial baked goods as they were more accessible
to

customers.

Innovation is expected to remain an important part of major players operations to sustain

and improve their value share. This also anticipated to help improve the growth of baked good

over the forecast period, which is projected to post a constant value CAGR of 2% slightly

outpacing its constant value performance over the review period.

Step 1: Decide which type of business would you like to operate. You can offer to sell only
cakes

or breads, muffins, donuts, and other baked goodies.

Step 2: Lay out a business plan. Decide on the name of your business. Decide if this will be a

single proprietorship, partnership, or corporation.

Step 3: Decide on the location. The location size should be enough to accommodate baking
ovens,

baking racks, baked goods shelves, storage, counters, tables and chairs. Consider the restroom in

the plan.

Step 4: Know your state and towns health regulations make sure your location will pass the

inspection

Step 5: Check on the costs of equipment you will use. Some equipment may cost several
thousands

of dollar therefore, look for some other choices and compare prices before you buy.

Step 6: Gain experience while you plan for your future. Any business does not grow overnight,

you will need to plan and have a long-term goal. While planning your business you can work

for an establishment relatable with the course. Don't expect from them to disclose all the

information you needed from the ground up, however, you can learn how to use baking
equipment

and how to serve customers properly. You may also train as a pastry maker or even a baker.

SYNTHESIS OF THE STATE OF THE ARTS

The difference between our research and the study of another professional researcher is on
how they plan to make a business before they start. They do it step by step while in our study it
only focuses on the Expenditure of Bread and Pastry to Senior High School Students.

CONSEPTUAL FRAMEWORK

The figure below is a conceptual paradigm of the study. It shows how the study will run

through the process. The researcher wants to know the Impact of Bread and Pastry Production to

Senior High School Students. The demographic profile of the respondents will be independent

variables and the school performance as the independent variables.

REVIEW RELATED LITERATURE

FOREIGN LITERATURE
LOCAL LITERATURE
SYNTHESIS OF THE STATE OF THE ARTS
CONCEPTUAL FRAMEWORK
 CONCEPTUAL FRAMEWORK
INPUT
OUTPUT
1. SOCIO-DEMOGRAPHIC
PROFILE OF THE RESPONDENT.
1.1. GENDER
1.2. AGE
1.3. GRADE LEVEL
1.4. PERMANENT ADDRESS
2. POSITIVE IMPACTS OF
EXPENDITURE OF STUDENTS
TAKING BREAD AND PASTRY
ELECTIVE SUBJECT IN MNCHS
3. NEGATIVE IMPACTS OF
EXPENDITURE OF STUDENTS
PROCESS
• FORMULATE THE • TO CLEARLY IDENTIFY THE
QUESTIONS RESPONDENTS OF THE
STUDY.
• DISTRIBUTING THE
QUESTIONNAIRES TO THE • TO IDENTIFY THE CAUSE
RESPONDENTS AND EFFECT OF
EXPENDITURE OF
STUDENTS TAKING BREAD
• DATA GATHERING AND PASTRY ELECTIVE
SUBJECT IN MNCHS
• ANALYZE THE RESULTS OF
THE SURVEY • TO STUDY THE
RELATIONSHIP BETWEEN
EXPENDITURE OF
• INTERPRET THE DATA STUDENTS TAKING BREAD
GATHERED AND PASTRY SUBJECT
• TO GIVE INSIGHTS AND
 CHAPTER III
RESEARCH DESIGN AND METHODOLOGY

This chapter present the method of research to be respondent by the researcher in

conducting the study which includes the research design, sampling method research instruments

procedure of the data gathering, and statistical treatment of data.

RESEARCH DESIGN

This study is a qualitative type of research. This study applies the descriptive method

specifically a phenomenological study which is to determine the expenditure of the student

taking

bread and pastry elective subject in MNCHS.This study uses the survey questionnaires as the
main

instruments in gathering data. The descriptive design is used in describing characterizing and

providing depiction of the research subject and respondents.

This study are made of Quantitative Method of research specially the descriptive research

design Descriptive research design is a type of research design that aims to obtain information to

systematically describe a phenomenon situation, or population”, The researcher use the design to

find the EXPENDITURE OF STUDENTS TAKING BREAD AND PASTRY SUBJECT IN

MNCHS.

The researcher chose survey method which is one of the descriptive research methods in this
method, the respondents will answer through researcher’s self-made questionnaires. Survey

method is best to use in quantitative research such as this study which aims to know the

EXPENDITURE OF STUDENTS TAKING BREAD AND PASTRY SUBJECT IN MNCHS.

SAMPLING PLAN

The studen-respondents will randomly be chosen because the researcher believes that through

simple random sampling. We can obtain a representative sample by using a survey. Which can

also result in saving time and finances. In addition. The bread and pastry elective subject has
more

consuming money. The learners in this elective subject need to posses the necessary baking skills

they are expected to have.

RESEARCH INSTRUMENT

The instrument used was a researcher-made questionnaire checklist to gather the needed data

for the student's profile. The draft of the questionnaire was drawn out based on the researcher's

readings, previous studies, professional literature, published and unpublished thesis relevant to
the

study. In the preparation of the instrument, the requirements in the designing of good data

collection instrument were considered. For instance, statement describing the situations or issues

pertaining was toned down to accommodate the knowledge preparedness of the respondents.

Open-ended options were provided to accommodate to free formatted views related to the topics
or issues. In this way, the instrument is authorized to obtain valid responses of the students.

Preference for the use of the structured questionnaire is premised on several research
assumptions

such as

a) cost of being a least expensive means of gathering data,

b) avoidance of personal bias,
c) less pressure for immediate response, and giving the respondents a greater feeling of
anonymity.
In the end, it encouraged open responses to sensitive issues at hand. In addition the instrument
was
validated by few consultant and former professors before it laid on to the study.

DATA GATHERING PROCEDURE

The first step before going to the testing proper is to make a request letter. Upon approval, the

researcher retrieves the request letter. The Principal, as well as class advisers and other faculty

members were selected in the administration.

In administering the questionnaire, the researcher was use the time allotted for vacant to avoid

distractions of class discussions. The student responses were given enough time to answer the

questions. After data gathering, the researcher now collected it for tallying the scores and to
apply

the statistical treatment to be used with the study.

TREATMENT OF DATA
 The responses made by students describing their socio-demographic profile, Preference of

choosing their career, and anticipated problems were presented. For instance, sex, age, parent's

educational attainment, parent's occupation. This was also applied for top three career choice and

students preference in making his career choice. In providing overall picture of the socio-

demographic profile and career preference, as well as anticipated problems in pursuing their

studies and its effect on students, summary presentations will also presented.

SEX
1-male

2-female

AGE

1-14-15

2-16-17

3-18 and above

EDUCATIONAL ATTAINMENT

1-Elementary

2-Secondary
3-College Graduate

4-Graduate Degrees

PARENTS" OCCUPATION

1-White collar

2-Blue collar

3-none

INCOME

1- 8,000 - Below

2- 8,000-10,000

3- 10,001-12,000

4- 14,001-17,000

5- 17,001-20,000

6- 20,001 and above

CAREER PREFERENCES
1-HRM

2-Engineering

3-Education

4-Tourism

5-Vocation

6- Arts and sciences

7-none

STATISTICAL TREATMENT FOR DATA

The data gathered were subject to statistical treatment, specifically through the

following measures: expenditure of students taking bread and pastry elective subject

Formula: P = R/N X 100

Where:

P = Percentage

R = Number of Responses N = Total Number of Respondents

Rank for suggestions on helping students overcome the difficulties for having a EXPENDITURE
OF STUDENTS TAKING BREAD AND PASTRY ELECTIVE SUBJECTS

Responses to the questionnaire by senior high school students were statistically analyzed with
the

data requirements of the study. Students were statistically analyzed