COMPETENCY LEVEL OF GRADE 11 BREAD AND PASTRY STUNDENTS OF
TALON-TALON NATIONAL HIGH SCHOOL IN BAKING CHEESE BREAD
Research Proposal Presented to the Faculty of the
Senior High School
In Partial Fulfillment of the Requirements in
Inquiries, Immersion, Investigation
Austria, Charmaine B Narawi,
Jhon Drin A.
Babun, Shaina A. Pioquinto, Loraine R.
Bontipula,Ashby France D. Ramos, Sheena
Mae M. Fabros, Narnia Joy.
Timabasal, Arrasel J.
Jahak, Ahmad Rahim P. Toledo,
Jayrhon P. Malcampo, Amiel R.
Urao, Aisha A
Marcos, Rhea Lei S. Usman,
Nurmina
Misuari, Khatrina M.
CHAPTER I
INTRODUCTION
Background of the
Study
We conducted this study to help the upcoming grade 11 students that are
pursuing the TVL bread and pastry strand in baking cheese bread.
Bread and Pastry Production (BPP) is a specialized subject in the technical
vocational livelihood (TVL) strand that relates to a class of baked foods that includes
a broad range of items created with flour, water, and additional ingredients; these
processes are frequently combined, kneaded, and baked. Pastries are usually
sweeter and flakier and can include things like croissants, tarts, and cakes, while
bread usually consists of loaves, rolls, and other doughs that may be left with yeast
or other agents. The creative and technical abilities of baking bread and pastries are
combined to create a variety of flavors and textures using both basic and advanced
baking processes.
In the other hand, the Technical-Vocational-Livelihood (TVL) strand is a K-12
educational pathway in the Philippines that aims to provide students with the
information and skills they need for immediate work or starting their own business
after graduation. The Bread and Pastry Production track is one of the specializations
available in the TVL strand. In addition to addressing fundamental concepts like
recipe development, food safety, manufacturing methods, and entrepreneurship in
the food business, this course gives students practical training and experience in
baking and pastry arts. With the knowledge and skills required for success in the
workforce, the goal is to equip students for careers in the culinary arts or to launch
their own baking enterprises.
Discuss the significance of culinary education in developing skills for future
employment in the food industry. Highlight the increasing interest in baking and
pastry arts among students and the demand for skilled bakers. Explain the necessity
of assessing students' competencies in specific areas, such as baking cheese bread.
This could touch upon how competency levels impact on students' confidence, job
readiness, and the culinary standards they must meet why cheese bread is chosen
as the specific product for assessment. This could include factors such as its
popularity, the complexity involved in its preparation, and its nutritional aspects.
Incorporate information about Talon-Talon National High School and its
community, emphasizing how the culinary program aligns with local culture, the
economy, and job opportunities. Outline any national or local educational frameworks
that guide baking and pastry programs, highlighting the competencies that are
expected of students at this level. If applicable, reference any existing studies related
to culinary education, student’s competencies, or specific baking skills, to frame the
current research as building on or filling gaps in prior work.
Theoretical Framework
Level of Awareness and Competency of Grade 11 Students in Bread and Pastry
Production: Basis for Lesson Exemplar Jhovelyn M Agbunag Aim: This study
investigated the awareness and competency levels of Grade 11 Technical-
Vocational-Livelihood (TVL) students on the use of kitchen utensils and equipment,
as well as their baking knowledge and skills in Bread and Pastry Production.
Methodology: This descriptive-comparative-developmental study was conducted in
two public schools offering the TVL-Home Economics strand within the Schools
Division of Candon City, Ilocos Sur. Results: The study revealed the following results:
Awareness of Kitchen Utensils and Equipment: both schools received a" Very High
(VH)" rating with an overall mean of 4.47, indicating a high proficiency in using
necessary baking equipment. On the other hand, Competency Level in Baking: both
schools achieved a grand mean of 79.55, corresponding to a" Basic Competency
(BC)" level. The study identified thirteen least learned competencies related to baking
knowledge and skills, which are essential for each quarter's curriculum. These results
aligned with the lowest levels of awareness in baking knowledge according to the
respondents. Conclusion: To address these gaps, a Lesson Exemplar was
developed, which obtained a" Very High Validity (VHV)" rating with an overall mean
of 4.52 for language and content validity. This exemplar is designed to improve the
least mastered skills and facilitate the learning process effectively. Therefore, it is
recommended for us to enhance the competencies of learners in Bread and Pastry
Production.
Conceptual Framework
The conceptual framework illustrates the
relationships between key concepts and variables
influencing the competency level of Grade 11 Bread
and Pastry students in baking cheese bread.
Input Process
Student characteristics (prior Knowledge acquisition (theoretical
knowledge, skills, attitudes) - foundations) - Skill development
Instructional methods (teaching (practical applications) -
approaches, resources) - Learning Assessment and feedback
environment (classroom setup,
equipment)
Output
Competency level (technical,
measurement, quality control,
theoretical knowledge) - Student
performance (product quality,
presentation
Statement of the Problem
This study aims to determine the competency level of Grade 11 Bread and
Pastry students of Talon-Talon National High School in baking cheese bread.
Specifically, i seeks to answer the following questions.
1.What is the level of competency of Grade 11 Bread and Pastry students in terms of
knowledge, skills, and attitudes in baking cheese bread?
2.Is there a significant difference in the competency level of Grade 11 Bread and
Pastry students in terms of gender, age, and academic performance?
3.What are the factors that affect the competency level of Grade 11 Bread and Pastry
students in baking cheese bread?
4.What are the recommendations to improve the competency level of Grade 11
Bread and Pastry students in baking cheese bread?
Hypothesis
Null Hypothesis (Ho)
There is no significant difference in the competency levels of G11 Bread and
Pastry students of Talon-Talon National High School in baking cheese bread,
regardless of their training or practical experience.
Scope of delimitation
Our study focuses on knowing the skill level and knowledge of G11 Bread and
Pastry Students of Talon-Talon National High School on baking cheese bread and
their techniques in order to have a successful baking.
Significance of the study
The significance of our study is by knowing the competency level of the bread
and pastry student, we will know their techniques in baking cheese bread, by
knowing all of these, we can possibly apply it to ourselves or the future of Grade 11
Bread and Pastry students, and our study may also benefits the Bread and Pastry
teachers and Bakers.
Definition of Terms
For the better understanding of the study, the following words are conceptually
defined.
1. Bread and pastry production (BPP) is a technical- vocational program that
develops the skills of student. In preparing and producing bakery/pastry product cake
and desert as defined by Beth Vargas Odal (Oct 14,2022)
2. Competency is a series of knowledge ability skills experience and behavior, which
leads to effective performance in individual activities. Competency is measurable and
can be develops through training that, (Wikipedia, October 2019)
3.Leavening agent is a substance causing expansion of dough and butters by the
release of gasses within such as mixtures, producing baked product with porous
structure (Encyclopedia Britannica, 3 May. 2024,)
CHAPTER II
REVIEW OF RELATED LITERATURE
Related Literature
Pão de queijo first popped up in Brazil in the 1700s. Farm workers would roll
leftover manioc (tapioca) starch into small balls and bake them. Over time, as
agriculture prospered, they added milk and cheese to the recipe, creating the
irresistible “Brazilian cheese bread” you know and love today.
-cheesebuddy.com.au
Foreign Literature
In the study of Wei Fu, Hiroyuki Yano (Processes 8 (12), 1541, 2020) Bread and
cheese have been a popular combination since early times. However, new types of
breads and cheeses are increasingly popular for several reasons, such as allergies,
lifestyles, economy and religion. The major challenge is that food manufacturers are
offering new products most of which are not welcomed by consumers. Therefore,
recently, researchers have placed importance on their relationships with consumers
to boost the success of new products.
Local Literature
Local Literature: Bakery in the Philippines - Trends
1. Based in Kasim Bakery, they have started producing their cheese breads in 2015
and the breads they used were loafs. And the type of cheese bread they produce are
super cheese bread.
2. Based in Danilo’s Bakery they started producing their cheese breads recently this
2023 and they produce common cheese bread and slick bread with cheese.
3. In Shars sharit’s bakery they started making their cheese breads in October of
2024 they recently started producing Super cheese or Overloaded cheese breads
They use eden cheese and white loaf bread.
Related Studies
Acquired Skills and the Competencies in Bread and Pastry Production of Grade
11 TVL Senior High School Students. This study investigated the relationship
between acquired skills (analytical, conceptual, communication, and interpersonal)
and core competencies in bread and pastry production. It provides insights into the
factors that influence students' performance in bread and pastry production, including
their cognitive and interpersonal skills.
(FRANNIE M. RODIL1 , EDNA O. BRIONES, Ed.D)
Level of Awareness and Competency of Grade 11 Students in Bread and Pastry
Production: Basis for Lesson Exemplar. This study assessed the awareness and
competency levels of Grade 11 students in bread and pastry production. It identified
specific areas where students may need additional support and instruction. It can
help inform the development of targeted interventions to improve students' skills and
knowledge in bread and pastry production. (Jhoveln M. Magbuang)
Foreign Studies
The research on "Properties and mechanism of melted cheeses and non-melted
cheeses: a case study mozzarella and bread cheese (juustoleipa)" shares similarities
with the topic "Competency of baking a cheese bread" in the following aspects.
Both involve understanding the properties of different cheese types (mozzarella
and bread cheese). The study's focus on melted and non-melted cheeses relates to
cheese bread baking, where cheese melting and texture are crucial.
Understanding pH, moisture, protein, and fat content is essential for baking
cheese bread. Assessing hardness, gumminess, springiness, adhesiveness, and
cohesiveness is vital for evaluating cheese bread quality. Examining the cheese
matrix and gel structure can inform strategies for improving cheese bread texture.
The study's findings on cheese properties can help optimize cheese-dough
interactions in bread making. Both involve applying baking science principles to
understand the effects of ingredients, temperature, and time on final products.
(Zady, C. G., Paul, A., Clement, K., & Koffi, E. K. 2019)
Local Studies
According to the Department of Education (2017), the acquired skills and
competencies in bread and pastry production of senior high school students include
the following: (1) Preparing and producing bakery products. This includes kneading
dough, shaping bread and rolls, baking in an oven, and decorating baked goods. (2)
Preparing and producing pastry products. This includes making pies, cakes, cookies,
and other pastries. (3) Preparing and presenting gateaux, tortes, and cakes. This
Includes making and decorating cakes for special occasions. And (4) Preparing and
displaying petits fours. This includes making and decorating small pastries and
cakes. In addition to these skills, students also develop important competencies in
the following areas: (1) Food safety and sanitation. Students learn about and adhere
to food safety and sanitation principles and practices to prevent foodbome illness
(Agyel- Mensah et al., 2019). (2) Baking equipment and tools. Students learn how to
use and maintain baking equipment and tools safely and efficiently (Department of
Education, 2017). (3) Recipe following. Students learn how to read and follow recipes
accurately and consistently to produce high-quality baked goods (Agyei-Mensah et
al., 2019). And (4) Troubleshooting. Students learn how to identify and correct
common baking problems, such as overcooked or undercooked baked goods
(Department of Education, 2017)
