Statement of Problem and Questionnaires Amanda Son

Republic of the Philippines
Department of Education
Region IV-B - MIMAROPA
Schools Division of Marinduque
District of Boac
THE EFFECT OF BASIC SKILL IN BAKING ON THE SKILLS OF GRADE 12 STUDENTS
BREAD AND PASTRY PRODUCTION
A Quantitative Research
presented to the Faculty of Senior high School Department
MARINDUQUE NATIONAL HIGH SCHOOL
Isok, 1 Boac Marinduque
In Partial fulfillment of the requirements in
Practical Research 2
Members
Franciz M. Luz
Amanda L. Son
Roxane J. Oliveroz
Anna Grace M. Malbog
GRADE 12 BPP- JOHNSON
Submitted to:
Mrs. Eileen B. Montiano

District of Boac
TABLE OF CONTENTS
Preliminary Pages Pages
Title Page…………………………………………………………………. 1
Table of Contents………………………………………………………… 2
Chapter I: RESEARCH METHODOLOGY
Introduction…………………………………………………………………4
Statement of the Problem……………………………………………... 5
Significance of the study……………………………………………………6
Scope and Delimitation…………………………………………………… 7
Chapter II: Review of the literature and conceptual framework
Related Literature Local……………………………...….………....……...9
Conceptual Framework…………………………………………….…...….13
Chapter III: Methodology and Research Design, Intervention
Research Design…………………...............................................................15
Chapter IV: Presentation and Analysis of Data
Presentation and Analysis of Data………………………………………….19

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Chapter V: Summary, Conclusions, Recommendation
Summary…………………………………………………………….23
Recommendations……………………………………………………24
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CHAPTER 1
INTRODUCTION
Bread and pastry production is on of the specialized subjects under 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 skill of students.
Some student of grade 12 Bread and Pastry production didn`t get their apply the basic skill on
their baking skills because they used to handle it and found there are so many basic skill to apply in
baking skills like measure some ingredients or mixing some ingredients. This paper is about the effect
of basic skill in baking on grade 12 students in Marinduque National High School. Proficiency in
fundamental techniques such as measuring ingredients, kneading dough, and understanding
temperature control directly impacts the quality of their baked goods. These skills not only contribute
to the taste and texture of the final products but also influence overall creativity and presentation. As
foundational elements, basic baking skills serve as the building blocks for students to excel in more
advanced techniques, setting the stage for success in their academic and professional pursuits within
the Bread and Pastry production.

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STATEMENT OF THE PROBLEM
1. What is the level of basic baking skill of Grade 12 Bread and Pastry Production students?
2. What is the level of baking skill of the Grade 12 Bread and Pastry Production students?
3. What is the way to improve the basic skill of Grade 12 Bread and Pastry production?
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Significance of the study
Basic skill in baking skill have been referred to as the ability and perfect in task related food
preparations including washing peeling and chopping in Basic skill way to improve your skill also
knowing the night tools utensils and equipment by knowing those student can easily identify which
tool and equipment they use to cook and preparation for a dish.
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Background of the study
The researchers created this study to determine what are the effects of basic skill in baking on
skills of Grade 12 Bread and Pastry production. The researchers determine the effects of basic skill in
the baking skill of Grade 12 the status is some student they don`t get easily develop their skill because
they have no manage of time and on how they used some technique to express their baking skills.
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Scope and Delimitation
This Research will be conducted by Grade 12 BPP Johnson TVL students to find out
the effects of basic skill in baking enable the researchers to catch or to gather some ideas. Further
knowledge and deep understanding to the mentioned topic of the respondents of this study will be
Grade 12 BREAD AND PASTRY PRODUCTION use limited only to BPP students of Marinduque
National High School.

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CHAPTER II
Review of the Literature and Conceptual Framework
This chapter presents the relevant literature and the studies that researcher considered strengthening
the importance of the present of the study. Its also present the synthesis of the art to fully understand
the research for better comprehension of the study.
Related Literature Local
According to indeed Editorial team (2022) these professional require a special set of skills to
perform their duties effectively. Understanding the skills that are essential in baking and how to gain
them can help you prepare appropriately for this career. Bakers’ skill is the technical abilities and soft
skills that qualify you for a baker’s position and help you succeed in the role. You may gain technical
skills trough education or apprenticeship. To become a baker, you need secondary school certification
to be a accepted into a culinary program takes one two year complete. Technical skills are important
for bakers because they help you know how to measure ingredients, understand baking times various
product and decorate dessert. This helps you make quality bake products, which contributes to
increase profitability of your bakery or the establishment where you work. Non-technical or soft skills
are character traits that help you interact well with others and carry out your task efficiently. These
skills help in ensuring excellent customer service and nurturing positive working relationship with
team members. As baker, you may face varied challenges in the course of your duties. Having the
capability to find an effective solution is paramount to ensuring success in service delivery. Some
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recipes may come short of ingredients, and this skill help you find suitable solution. Skilled bakers
have the
resourcefulness to make inadequate ingredients work or to identify alternatives that can help them
resolve issues that occur during the baking process.
Foreign
According to Le Cordon Bleu across the span of the cuisine, pastry and bakery courses in
Malaysia you will equip yourself with a range of practical skills and knowledge related to the food
industry in preparation of a career as chef, pastry chef, baker or foods entrepreneur. From hands-on
experience working in a professional kitchen to learning about the importance of sourcing quality
ingredients, you need this hard earned abilities Diploma in baking, a recipe for success to create a truly
delectable meal. Intuition alone is not enough you must master that art of selecting the right
ingredients and the proper technique of following a recipe with precision. Similarly in the culinary
world., the path to success demand a diverse skill set that goes beyond mere passion and enthusiasm.
Baking and Pastry skills are essential components of any comprehensive culinary education. Students
will better understand how to bake and create a variety of pastry and bakery items, including bread,
cakes and pasties, dessert, and others bakes goods. They will learn how to measure ingredients, mis
and knead the dough use different tools and create various decorative designs with a dash of creativity,
a pinch of precision, and a spoonful of passion, student pursuing this diploma in baking can whip up
some truly amazing treats rom mastering the intestacies of dough rolling to perfecting the art of piping,
these skills can turn anyone into a pastry powerhouse.

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Foreign
According to Ècole Ducasse whether you want you pursue a career as baker or simply want to
make professional- level pastries there are many skills needed for baking to learn: from basic kneading
to exquisitely layered Viennoiserie. The main benefit you will see from improving your baking skills
to being able to create impressive delicacies. Developing more enhanced skills will help if you want to
start a career in the baking and pastry arts such as becoming a professional baker or working in a
patisserie. It will also essential if you want start a bakery. Professional baking skills will help you enter
the culinary world in an advanced position rather than having to work your way up from entry- level
role. Types of baking skills and techniques required things to focus on if you want to become
professional baker are generally split into two categories: hard and soft skills. Hard skills for a baker
are technical competencies baking. Soft skills are transferable capabilities that can be helpful in any
role you take one. From baking skills, there are different types of pastry, such as Short crust, choux,
and filo, all of which used in baking. In the bread and pastry industry there are different General skills
like cost control to keeping on top of ingredients cost is important if your are to continue turning a
profit inventory control. You need them, Recipe management you find a system recipe organization
that works well for you need them, Recipe management you should find a system recipe organization
that works well for you. And the role of creativity in baking skills is a vital part of baking and any
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culinary career, all of the famous pastry chef are known for their creativity as we’ll as their technical
skills.
This can be harder to learn that some of the skills listed above, but you can develop your
creativity by exploring the world of baking and expanding your horizon until you develop your own
idea. For many, this is one of the most we rewarding aspect of baking. And according to Aggiornato il
Bread and Pastry Production is a highly effective vocational skill for students, as it allow them
to develop practical abilities and gain valuable knowledge. Trough this training, students learn How to
use bakery equipment, measure ingredients accurately, and create a variety of bread and pastries. This
skill particularly beneficial for senior high school students, as it help them become responsible citizen
and discipline learner. A study conducted in several school highlighted the effectiveness of Bread and
Pastry Production in enhancing students skills. Overall Bread and Pastry Production is a valuable
vocational skills that equip students with practical abilities and prepare for the career in the baking
industry.
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CONCEPTUAL FRAMEWORK
PROCESS
INPUT OUTPUT
Survey
Basic Skill Baking Skill
Questionnaire
Figure 1: Conceptual Framework
This researcher conducted research to determine the effect of basic skill in baking on the grade
12 Bread and Pastry Production students. To gathered data and information needed in the study the
researcher used questionnaire and survey from the respondents who have the perceptions towards to
the study. The researcher wants to know the level of expectation of the students towards the effect of
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basic skill in baking. There are 53 respondents who gave their perceptions regarding to this effect of
basic skill in baking for our Grade-12 BPP student.
Hypothesis
There are no significant differences in the profile of the respondents and the effect of basic
skill in baking on the grade 12 Bread and Pastry Production students.
Definition of Terms
Baking the process of food by indirect heat or dry heat in confined space as in heated oven
using gas, electricity, wood, or oil at a temperature from 250° F-45°F
Convection stove in which a fan circulates
Oven heated air through the oven for for fast even cooking
Discard to get rid of being in further use
Dough a flour mixture that can be rolled or kneaded
Duct oven a brick oven
Microwave an oven that utilizes electromagnetic

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Oven energy below the magnetic spectrum
Mixing to bring together into uniform mass
Pre- heat to heat (an oven, for example) before hand
Sift separating course particles in the ingredients by passing through a sieve or sifter
CHAPTER III
Methodology
(Research Design)
This chapter present the method and procedure that was applied in this study. The survey
method was used to gather data and information from the students of grade 12 Bread an Pastry
Production A set of Questionnaires was designed by the researcher to collect data and information
The Sample
This study used a correlational study also known as the studies utilize non-random criteria
while assigning subject groups.
A correlational study is a type of research design that looks at the relationships between two or
more variables. Correlational study are non-experimental which means that the experimenters has not
manipulate or control any of the variables.
(Population, sample and Sampling techniques)

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The participants of the study were the students of Grade 12 Bread and Pastry production in
Marinduque National High School who are currently enrolled for the school year 2023-2024
In measuring the number of sample this study. The researcher used solvin’s formula with
standard error 5% or 0.05 and 95% confidence level. This formula is used to determine the number of
samples from population it was sample techniques which provides equal to be selected as a sample
member with total population 59,53 student from Grade 12 BPP were are use as sample in this study.
Table 1. Distribution of the population of the respondents
BPP POPULATION PERCENTAGE SAMPLE
Rhowedder 33 56.6% 33
Johnson 26 4.4% 20
TOTAL 59 100% 53
(Research Instrument)
These researchers use a self-made questionnaire as their primary instruments on gather
information and data. In the Questionnaire the researchers provide five choices of respond for the
respondent in answering the Questionnaire: Those contains the profile of the respondents according to
their set, age and average grade in first grading school year 2023-2024 it also contains the items about
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the effects of basic skills in baking on the Grade 12 Bread and Pastry Production in Marinduque
National High School. Scale and Verbal Interpretation were made.
TABLE
SCALE VERBAL INTERPRETATION
5 VERYGOOD
4 GOOD
3 ACCEPTABLE
2 POOR
1 VERY POOR
(Data collection procedure)
In collecting the data, the researcher distributed questionnaire of Grade 12 Johnson which
consists of 26. Students and Grade 12 Rhowedder which consists of 33. For easy understanding the
researcher will read the direction to the respondents
After the respondents finished answering the questionnaire, the questionnaire was checked
whether all items are completely answered all gathered data to evaluate and analyze for the purpose of
the research.
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(Validity of The Instrument)
The designed questionnaire was submitted to research adviser for correction and approval
before distributing it to the respondents.
(Statistical Treatment)
The researcher employed a variety of statistical techniques in analyzing the data gathered for
the study frequency counts and percentages distribution was used to describe the effects of basic skills
in
baking on the Grade 12 Bread and Pastry Production on the Likert scale use to measure the acceptance
and validity of the agreement while the significant differences between the profile of respondents and
the effects of basic skills in baking on the Grade 12 Bread and Pastry Production student were analyze
using anova
(Analysis of Variance)
Table 2 Likert Scale Indicator
Likert scale description Likert scale Likert Scale Internal Indication
Strongly Disagree 1 1.00-1.80 Very Poor
Dis- Agree 2 1.81-2.60 Poor
Agree 3 2.61-3.40 Fair
Moderately Agree 4 3.41-4.20 Average
Strongly Agree 5 4.21-3.00 Out Standing

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CHAPTER IV
This chapter provides information about the data gathered from the survey questionnaires. The
data have been analyzed and reported. The results are shown in tables and textual forms to facilitate
better understanding.
Table 1. Population and Sample
Section Population Percentage Sample
Rohwedder 33 55.93% 33
Johnson 26 44.07% 20
TOTAL 59 100% 53
Based on the table above, the population of the respondents has total number of 59(100%), 33
$(55.93%) students coming from the section Rohwedder and 26 (44.07%) students coming from
District of Boac
Johnson. The sample compose of 33 students coming from Rohwedder and 20 coming from Johnson,
with a total of 53 students.
What is the level of basic skills of Grade 12 BPP students?
Table 2. Level of Basic Baking Skills of Grade 12 Students.
Basic Baking Skills WX I I
Measuring Ingredients 4.11 Average
Accurately
Follow recipes 4.08 Average
religiously
Pre heating the Oven 4.04 Average
Proper way of using 4.04 Average
tools
4.07 Average
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Table 2. reveals that the level of Basic Baking Skills of with an average mean of 4.04 Grade 12 BPP
students is Average, Measuring ingredients accurately (4.11), Follow recipe religiously (4.08) and Pre
heating (4.04.
Table 3. level of baking skills of Grade 12 BPP students.
Baking skills WX I I
Mixing Technique 3.94 Average
Temperature Control 4.00 Average
Recipe reading and 4.20 Average
adoption
4.05 Average
Table 3 shows the level of baking skills of grade 12 BPP students with a weighted mean of 4.05 which
means that they one on the average level. Mixing techniques with weighted mean of 3.94, temperature
control with weighted mean of 4.00, of recipe reading and adoption with weighted mean of 4.20.
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Table 4. ways to improve the Basic Skill of Grade 12 BPP.
WX I
Take a professional baking 3.83 Average
course
Focus on the right ingredients 4.00 Average
Will gain knowledge of pastry 4.17 Average
TOTAL 4:00
According to the table above, will gave knowledge of Pastry with a highest weighted mean 4.17 is
most way to improve the basic skill in baking of Grade 12 BPP next is to focus on the right ingredients
with a weighted mean of 4.17 and lastly take a professional baking course with a weighted mean of
3.83. Base on the data, the research concluded that most of the students before to give knowledge
pastry because it was waste to take a professional baking course.

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CHAPTER V
Summary
The study came out with the following findings it was found out that profile of the respondents
with regards to sex reveals that male are dominated that female with the frequency 33 or while female
had a 45.7% in regard to profile of the respondents according to age it implies that most of the student
in Grade 12 BPP are in the age bracket of 16-20 years old while the general average of the student is
ranging from 70-75%.
There is no significant difference between the profile of the respondent and the effects of basic
skill in baking on the Grade 12 Bread and Pastry Production student in Marinduque National High
School. Thus, The null hypothesis was not rejected.
Conclusion
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There relationship exists and implies that the effects of basic skill in baking on the Grade 12
Bread and Pastry Production of Marinduque National High School are effected by their profile. In
addition, the above mentioned statement were not indicators that the performance better or poor in
baking.
Recommendation
The school may strictly monitor the detail and creativity in presentation can set students apart,
showcasing their skills to potential employer or further educational opportunities.
Having a solid foundation in basic Baking skills is crucial for Grade 12 Bread and Pastry
Production students it enhances their understanding of techniques, ingredient interactions, and overall
ovality of the final products.
Pruriency in basic skills fosters creativity, efficiency, and consistency in baking, positively
impacting both their grades and future careers in the culinary field. Encourage hands-on practice,
emphasize attention to detail, and provide opportunities for experimentation to further home their
skills. To start, ask yourself the following questions?

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Republic of the Philippines

THE EFFECT OF BASIC SKILL IN BAKING ON THE SKILLS OF GRADE 12 STUDENTS

BREAD AND PASTRY PRODUCTION

presented to the Faculty of Senior high School Department

MARINDUQUE NATIONAL HIGH SCHOOL

Isok, 1 Boac Marinduque

In Partial fulfillment of the requirements in

Anna Grace M. Malbog

GRADE 12 BPP- JOHNSON

Mrs. Eileen B. Montiano

Preliminary Pages Pages

Chapter I: RESEARCH METHODOLOGY

Statement of the Problem……………………………………………... 5

Significance of the study……………………………………………………6

Scope and Delimitation…………………………………………………… 7

Chapter II: Review of the literature and conceptual framework

Related Literature Local……………………………...….………....……...9

Chapter III: Methodology and Research Design, Intervention

Chapter IV: Presentation and Analysis of Data

Presentation and Analysis of Data………………………………………….19

Chapter V: Summary, Conclusions, Recommendation

that develops the skill of students.

fundamental techniques such as measuring ingredients, kneading dough, and understanding

the Bread and Pastry production.

STATEMENT OF THE PROBLEM

Significance of the study

Background of the study

Scope and Delimitation

National High School.

Review of the Literature and Conceptual Framework

the research for better comprehension of the study.

Related Literature Local

resolve issues that occur during the baking process.

these skills can turn anyone into a pastry powerhouse.

Figure 1: Conceptual Framework

basic skill in baking for our Grade-12 BPP student.

skill in baking on the grade 12 Bread and Pastry Production students.

using gas, electricity, wood, or oil at a temperature from 250° F-45°F

Convection stove in which a fan circulates

Discard to get rid of being in further use

Dough a flour mixture that can be rolled or kneaded

Duct oven a brick oven

Microwave an oven that utilizes electromagnetic

Oven energy below the magnetic spectrum

Mixing to bring together into uniform mass

Pre- heat to heat (an oven, for example) before hand

while assigning subject groups.

manipulate or control any of the variables.

(Population, sample and Sampling techniques)

Table 1. Distribution of the population of the respondents

BPP POPULATION PERCENTAGE SAMPLE

These researchers use a self-made questionnaire as their primary instruments on gather

National High School. Scale and Verbal Interpretation were made.

SCALE VERBAL INTERPRETATION

(Data collection procedure)

researcher will read the direction to the respondents

(Validity of The Instrument)

before distributing it to the respondents.

Table 2 Likert Scale Indicator

Likert scale description Likert scale Likert Scale Internal Indication

Strongly Disagree 1 1.00-1.80 Very Poor

Dis- Agree 2 1.81-2.60 Poor

Agree 3 2.61-3.40 Fair