Factors affecting the Performance of Breadand Pastry students

during their Baking activity

Cardona Senior High School

Cardona, Rizal

In partial fulfillment

Of Requirements in

Research 1

Group 5

Jean Rose Pili

Christine Joy Escarda

Bebie Jane Dacera

GlaydelOlediana

Stefannie Rivera

John Erwin Mesa

Jayson Samonte

(TVL) TECHNICAL VOCATIONAL LIVELIHOOD

Mrs. Mary Rose Locsin

March 2020

Factors affecting the Performance of Bread

and Pastry students during their Baking activity

 Chapter 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Bread and pastry production is a Technical vocational program that develops the

skills of students in preparing and producing bakery / pastry products, cakes and

desserts.

Some students do not perform well because of their different issues that limit their

focus to work properly.

To ensure student progress despite of different issues, the congressional

commission on Education (EDCOM) report provided the impetus for congress to pass

RA 7796 in 1994 creating the commission on Higher Education (CHED) and the

Technical Education and Skills Development Authority (TESDA)

Bread and pastry production NCII program is regulated by TESDA (the regulating

body for vocational courses) and offered by TESDA accredited training institutes. The

program may also be offered to Senior High School.

With this the researchers were urge to identify the different problems of students in

taking up Bread and Pastry.

With the above information the researchers are encouraged to conduct a study to

identify the Factors affecting the Performance of Bread an Pastry Students in Cardona

Senior High School and find a solution to solve this kind of problem.

Background of the study

Bread and pastry production is a technical vocational program that develops the skills of

students in preparing and producing bakery / pastry products, cakes and desserts.

The researchers observed that some of the students do not perform well because

of their different issues that limit their focus to work properly.

 With this, the researchers were urge to conduct a study to identify the factors that

affect the Performance of Bread and Pastry Students during their Baking activity .

Conceptual Framework

The conceptual framework of the study is anchored and patterned on coombs

model which shows the variable and interrelationship with one another. It consists of the

input, the process, and also the output of the study and feedback.

The input consists of the Factors affecting the Performance of Bread and Pasty

students during their Baking activity in Cardona Senior High School . The teachers

respondent were described based on their profile such as age ,sex, and No. of years in

teaching and student respondent described through their age,sex,section and teacher in

baking.

The process consists of validation of factors affecting the Performance of Bread

and Pastry Students during their baking activity that includes formulation and validation

of survey questionnaire, interpretation data.

The output consists of the suggestion to improve the factors affecting the

Performance of Bread and Pastry Students during baking activity. This focused on the

improvement of the Performance of Bread and Pastry Students during their baking

activity.
 INPUT PROCESS OUTPUT

Factors affecting the Evaluation of the factors Proposed solution to

affecting the performance improve the lack of
Performance of Bread of bread and pastry equipment in Cardona
Student’s during Baking Senior High School
and Pastry students Activity
during Baking Activity.

Profile

1.1 Students *Formulation and

Possible solution that may
validation of survey
give help to evaluate the
1.2 Sex questionnaire
two respondents
1.3 Age -Survey
-Evaluation of the result
*Avoid getting crowded
Grade andb section through questionnaire
during during baking
checklist
activity.
1.4 Teacher
Sex *Analysis and
Interpretation of data
Age
No. of year in teaching

Possible suggestion that

evaluate the two
respondents in terms of:
Students
Teachers

Survey questionnaire

FEEDBACK
Figure 2
 Conceptual framework on factors affecting on factors affecting the

performance of bread and pastry students during baking ativity

Scope of Delimitation

This study focused in identifying the Factors affecting the Performance of Bread and

Pastry students during Baking activity in Cardona senior High.

The researchers survey the students and teachers to be able to get the proper

answer and in order to get the right outcome of this research, the data was gathered

based on the answer of our respondents to determine the Factors affecting the

Performance of Bread and Pastry Students during their Baking activity. The study is

limited among the Senior High School Students. It only focused on the Bread and

Pastry students. It didn’t include the respondents personal Background..

Statement of the Problem

This study aimed to analyze the Factors affecting the Performance of Bread and

Pastry students during the Baking activity among Grade 11 cookery in Cardona Senior

High School.

Particularly, This sought to answer the following ;

1. What is the profile of the respondents in terms of the following :

Teachers

1.1 Sex;

1.2 Age

1.3 No years in Teaching

Students

1.1 Sex

1.2 Age

1.3 Teacher in baking

What are the factors that affect the performance of the students during baking

activity?
2. What are the effects of the said factors in their performance in baking activity ?

3. How do teachers and students cope up with this issue?

Factors affecting the Performance of Bread and Pastry

Students during Baking activity

Assumption

1) Pressure affects the performance of students during baking activity.

2) Pressure affects the improvements of skills and knowledge in baking.

3) Teachers give the information and knowledge to enhance and improve the

skills of students then students consider the help of teachers to improve their

performance in baking.
 Chapter 2

RESEARCH METHODOLOGY

This chapter deals with research design, Setting pf the study, Subject of the

study, Source of data, Procedure of the study and Statistical treatment applied in the

study.

Research Design

This study used descriptive method to asses the factors affecting performance of

Bread and Pastry students during Baking activity of Cardona Senior High School during

SY 2019 -2020. The students were describe through age , sex , grade, and section

while teachers were described through sex, age , no of years in teaching.

According to Dedeusky (2017) Descriptive research can be explained as a

statement of affairs as they are at present with the researchers having no control over

variable. In its essence, descriptive studies as use to describe various aspects of the

phenomenon. Also descriptive studies are merely associated with observations studies.

Survey can also be specified as popular data collection methods used with descriptive

studies.

Setting of the Study

The study was conducted at Cardona Senior High School located at RodrigezSt .

Barangay San Roque Cardona, Rizal. Cardona Senior High School was formally

Bernardo F. San Juan. The school was establish last May 2016 by the local

administration of Cardona ,Rizal in responds to the National Government program for

free education where all government units were mandated to establish a public high

school.

On its initial operation, one hundred fifty (150) and 3 regular teachers were

house at Marcos type of Building of Mariano C. San Juan Elementary School. Cardona
Senior High School moves forward through the sport of the stakeholders in the

realization of its mission and vision.

The School was named Cardona Senior High School on May 2018 as it was

granted to be a stand alone School for Senior High School Students.

At present the School has six hundred eighty-seven (687) students and they

occupying twelve (12) rooms at BOD building

Subject of the study

The population of its study is consisted of selected Senior High School Students

who are enrolled in second semester of School year 2019 – 2020 and teachers of

Cardona Senior High School.

They were selected using purposing sampling technique. Purposive sampling is

a sampling technique in which decision concerning the individuals to be included in the

sample are taken by the researchers based upon a variety of criteria issue and

willingness to participate in the research some types of research design necessitate

researchers taking contribute appropriate date both in terms of relevance and depth.

Source of Data

In thestudy , the researchers utilized own formulated questionnaire to know the

Factors affecting the Performance of Bread and Pastry students during baking activity

by getting all the aspects of it from the statement of the problem. The data is based on

the check list that were answered by the respondents. The researchers develop a

questionnaire to determine the Factors affecting the Performance of Bread and Pastry

students during baking activity.

In addition , the researchers used the secondary data collected from the internet to

add some information in the study then it was checked by the research instructor and

validated by English teachers.

Procedure of the study

This part deals with the steps that the researchers went through to come up with

this work:

A. Conduct of the study

This study was conducted at Cardona Senior High School during School Year

2019-2020.

First step is the planning. The researchers studied with what would be the

problem to be considered and improved. Second is formulation of problem. The

researchers identified the problem and then they proposed a title the research instructor

chose the best topic and its entitled “Factors affecting the Performance of Bread and

pastry students during baking activity. After the approval of the title, the researchers

started working for the development of chapter 1 and 2. To develop the said chapters,

the researchers began to read articles, search for foreign and local literature related to

the study. They also, look for a legal basis that helped them justify their study. The

researchers also developed the problem and research methodology.

After completing the content of chapters 1 and 2, they were submitted to the

research instructor and after that colloquium followed. The researchers they conducted

a study for the development of chapters 3 and 4. Chapters 3 and 4 were composed of

presentation,analysis,interpretation of data and summary, conclusion and

recommendation. The developed solutions were also included.

After completing chapters 3 and 4, the researchers prepared for the final defense.

After that, chapters 3 and 4 were revised for submission.

Statistical Treatment

The researchers used the frequency formula to obtain the mean of data gathered

using the formula.

.µ= __∑ꬵ___

‫ח‬

Where: Where:

µ= is the mean p= percentage

∑= is the summation f= frequency

f= is the frequency n= total number of respondents

n= is the sample size or number of respondents

The interpretation of the factors affecting the focus of students in their studies was

based on the scale below.

Scale Wx Interpretation
5 4.20-5.00 Always
4 3.40-4.19 Often
3 2.60-3.39 Sometimes
2 1.80-2.59 Seldom
1 1.00-1.79 Never
 Chapter 3

PRESENTATION, ANALYSIS INTERPRETATION OF DATA

This chapter deals with the presentation, analysis and interpretation of data to

answer particular problems in chapter 1.

The profile of the respondents in terms of Age and Section

Table 1 on the next page shows the frequency, percentage and rank distribution

of the respondents in terms of age.

Table 1

Frequency, Percentage and RankDistribution of the respondents in terms of age

Age Frequency Percentage Rank

16-17 30 75 % 1
18-19 10 25 % 2
20 and above 0 0% 3

The table 1 show that the of the respondent aging 15-17 years old having a

frequency of 30 and perentage of 75% followed by 18-19 years old having a frequency

of 10 and percentage of 25%. The next aging 20 above having afrequency of 0 and

percentage of 0%.

Table 2 in ths page shows the frequency, percentage distribution of the

respondents in terms of section.

Table 2
Frequency, percentage distribution of the respondents in terms of section.

Section Frequency Percentage

Mockingjay 24 60 %
Dove 16 40 %

In table 2 it shows that the section showing at mockingjay having a frequency 24

and percentage of 60%. Followed by dove having a frequency of 16 and percentage of

40%.

Table 3

Frequency and percentage distribution of grade 11 students in what are the

factors that affect the performance of the students during baking activity in terms

of financial problem.

Financial problem /

verbal interpretation Frequency Percentage

Sometimes

5 0 0%
Always

4 0 0%
Often

3 14 35%
Seldom

2 10 25%

Never

1 16 40%

In table 3 shows the highest frequency of 16 and percentage of 40%

with verbal of never followed by having frequency of 14 and percentage 35% that have

verbal interpretation of often, and the next is having a frequency of 10 and percentage

of 25% with verbal interpretation of seldom and last is having a frequency of 0 and

percentage of 0% with verbal interpretation of sometimes and always.

This implies that the respondents never agree that factors affecting the

performance of bread and pastry students in baking time in terms of financial problem.
 Table 4

Frequency and percentage distribution of grade 11 students in what are the fators

that affect the performance of the students during baking activity in terms of lack

of equipments and utensils in baking.

Lack of equipments and

utensils in baking / verbal

Frequency Percentage
interpretation

Sometimes 5 1 2.5%

Always 4 5 12.5%

Often 3 12 30%

Seldon 2 8 20%

Never 1 1 2.5%

In table 4shows that the highest frequency of 12 and percentage of 30% with

verbal interpretation of often followed by having a frequency of 8 and percentage of

20% that have verbal interpretation of seldon, and next having a frequency of 5 and

percentage of 12.5% with verbal interpretation of always and the last is having a

frequency of 1 and percentage of 2.55% with verbal interpretation of never and

sometimes.

This result implies that the respondents often that the factors affecting the

performance of bread and pastry students in baking time in terms of lack of equipments

and utensils in baking.

Table 5
 Frequency and percentage distribution of grade 11 students in what are the

factorsthat affect the performance of the students during baking activity in terms

of forced by parents to take the baking course

forced by parents to

take the baking

Frequency Percentage
course/verbal

interpretation

5 12.5%
Sometimes 5

9 22.5%
Always 4

16 40%
Often 3

4 10%
Seldon 2

6 15%
Never 1

In table 5 shows that the highest frequency of 16 and percentage of 40% with

verbal interpretation of often followed by having a frequency of 9 and percentage of

22.5% that have verbal interpretation of always , and followed by having a frequency of

6 and percentage of 15% with verbal interpretation of never and the next is having a

frequency of 5 and percentage of 12.5 with verbal interpretation of sometimes and last

is having a frequency of 1 and percentage of 2.5% with verbal interpretation of never,

This implies that the respondents often often that the factors affecting the

performance of bread and pastry students in baking time in terms of forced by parents

to take the baking course.

Table 6

Frequency and percentage distribution of grade 11 students in what are the

effects of said fators in their performance in terms of their is not enough money

to buy necessary ingredients.

their is not enough money

to buy necessary Frequency Percentage

ingredients/verbal

interpretation

Sometimes 5 12 30%

Always 4 7 17.5%

Often 3 14 35%

Seldom 2 4 10%

Never 1 3 7.5%

In table 6 shows that the highest frequency of 14 and percentage of 35% with

verbal interpretation of often followed by having a frequency of 12 and percentage of

30% that have verbal interpretation of sometimes , and followed by having a frequency

of 7 and percentage of 17.5% with verbal interpretation of always and the next is

having a frequency of 4 and percentage of 10% with verbal interpretation of seldom and

last is having a frequency of 3 and percentage of 7.5% with verbal interpretation of

never

This implies that the respondents often that the factors affecting the performance

of bread and pastry students in baking time in terms of forced by parents to take the

baking course

Table 7

Frequency and percentage distribution of grade 11 students in what are the

effects of said fators in their performance in terms of not be able to bake properly

because of cooking equipment and facilities are insufficient.

Not be able to bake

properly because of

cooking equipment and

Frequency Percentage
 facilities are

insufficient/verbal

interpretation

Sometimes 5 2 5%

Always 4 7 17.5%

Often 3 9 22.5%

Seldon 2 14 35%

Never 1 8 20%

In table 7 shows that the highest frequency of 14 and percentage of 35% with

verbal interpretation of seldom followed by having a frequency of 9 and percentage of

22.5% that have verbal interpretation of often , and followed by having a frequency of 8

and percentage of 20% with verbal interpretation of never and the next is having a

frequency of 7 and percentage of 17.5 with verbal interpretation of always and last is

having a frequency of 2 and percentage of 5% with verbal interpretation of sometimes

This implies that the respondents seldom that the factors affecting the

performance of bread and pastry students in baking time in terms of forced by parents

to take the baking course

Table 8

Frequency and percentage distribution of grade 11 students in what are the

effects of said fators in their performance in terms of the students can hardly

adopt what their course is.

the students can

hardly adopt what

their course
Frequency Percentage
is/verbal

interpretation
 Sometimes 5 6 15%

Always 4 13 32.5%

Often 3 10 25%

Seldom 2 10 25%

Never 1 1 2.5%

In table 8 shows that the highest frequency of 13 and percentage of 32.5% with

verbal interpretation of always followed by having a frequency of 10 and percentage of

25% that have verbal interpretation of often and seldom , and followed by having a

frequency of 6 and percentage of 15% with verbal interpretation of sometimes and the

next is having a frequency of 1 and percentage of 2.5 with verbal interpretation of never.

This implies that the respondents always that the factors affecting the performance of

bread and pastry students in baking time in terms of forced by parents to take the

baking course.

Table 9

Frequency and percentage distribution of grade 11 students in how do teachers

and students cope up with this issue interms of advising those students to get an

extra income like online selling

advising those students

to get an extra income

like online selling Frequency Percentage

/ verbal interpretation

Sometimes 5 13 32.5%

Always 4 4 10%
 Often 3 13 32.5%

Sendon 2 5 12.5%

Never 1 5 12.5%

In table 9 shows that the highest frequency of 13 and percentage of 32.5% with verbal

interpretation of sometimes and often followed by having a frequency of 5 and

percentage of 12.5% that have verbal interpretation of seldom and never , and last by

having a frequency of 4 and percentage of 10% with verbal interpretation of always

This implies that the respondents often often that the factors affecting the performance

of bread and pastry students in baking time in terms of forced by parents to take the

baking course.

Table 10

Frequency and percentage distribution of grade 11 students in how do teachers

and students cope up with this issue interms of get some extra equipments

ontheir own home

get some extra

equipments ontheir own

home/verbal Frequency Percentage

interpretation

Sometimes 5 1 2.5%

Always 4 7 17.5%

Often 3 13 32.5%

Sendon 2 7 17.5%

Never 1 12 30%

In table 10 shows that the highest frequency of 13 and percentage of 32.5% with verbal

interpretation of often followed by having a frequency of 12 and percentage of 30% that

 have verbal interpretation of never , and followed by having a frequency of 7 and

percentage of 17.5% with verbal interpretation of seldom and always and the last is

having a frequency of 1 and percentage of 2.5 with verbal interpretation of sometimes.

This implies that the respondents often often that the factors affecting the

performance of bread and pastry students in baking time in terms of forced by parents

to take the baking course.

Table 11

Frequency and percentage distribution of grade 11 students in how do teachers

and students cope up with this issue interms of know the reason of parents why

their forcing their children into this course.

know the reason of

parents why their forcing

their children into this

Frequency Percentage
course/ verbal

interpretation

Sometimes 5 2 5%

Always 4 2 5%

Often 3 11 27.5%

Seldon 2 12 30%

Never 1 13 32.5%

In table 11 shows that the highest frequency of 13 and percentage of 32.5% with

verbal interpretation of never followed by having a frequency of 12 and percentage of

30% that have verbal interpretation of seldom , and followed by having a frequency of

11 and percentage of 27.5% with verbal interpretation of often and the last is having a

frequency of 2 and percentage of 5% with verbal interpretation of sometimes and last is

having a frequency of 1 and percentage of 2.5% with verbal interpretation of sometimes,

 This implies that the respondents never that the factors affecting the performance

of bread and pastry students in baking time in terms of forced by parents to take the

baking course.