IMPACT OF BREAD AND PASTRY

PRODUCTION TO SENIOR HIGH SCHOOL

STUDENT OF SAN ROQUE NATIONAL HIGH
SCHOOL
INTRODUCTION
 Bread and Pastry Production is one of the specialized subjects under the Technical-
Vocational Livelihood (TVL) career tracks.

 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 deserts.

 Student of Bread and Pastry Production NC II program are trained in using modern
baking techniques, equipment, tools and utensils and other baking appliances.
Students are also taught 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 student who are taking up this kind of elective course.
If you have basic knowledge in baking procedure you can use it to make
businesses.
 Bakery is a place where products 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, style, flavor and textures. You can add other ingredients like fruits, colors or other
to improve the flavor of your bread.

 Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe
revealed starch residue on rocks used for pounding plants. It is possible that during this
time starch extract from the roots of plant, such as cattails and ferns, was spread on a
flat rock, placed over a fire and cooked into a primitive form of flatbread. Around
10,000 BC, with the dawn of Neolithic age and the spread of agriculture, grains
became the mainstay of making bread.

 As a result, bread can be produced very quickly at a low cost to the producer and
consumer. However, there has been criticism of the effect on nutritional value.
Recently, domestic bread machines that automate the process of making bread
have become popular.
SIGNIFICANCE OF THE STUDY
 This thesis provides brief description about Bread and Pastry Production, there
facilities experience in the school. The findings of this study 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 student 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 improved the performance
of a student in their skills in Technical Vocational.
 Parents – This proposed study will encourage the parents to check and monitor
their children to ensure the good performance at the school.
 Future Researcher – 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 identify the Impact of Bread and Pastry to Senior High School students
of San Roque National High School. This study will also seek to answer the following
questions:

1. What are the demographic profile of the respondents?

a) Name
b) Grade
c) Gender
d) Age
2. As a Senior High School student of San Roque National High School what will be the
Impact of taking Bread and Pastry Production as an elective course?
3. Is Bread and Production are helpful to you as a student?
4. What will be the possible effect of this course whether its negative or positive?
 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.

 Bread – is a staple food prepared from a dough of flour and water, usually by baking.
SCOPE AND DELIMITATION OF THE STUDY

 This study focused on the Effectiveness of Bread and Pastry

Production in Senior High School Students in San Roque National
High School. This study limits its coverage in the Senior High School
Students in San Roque National High School. Its main purpose is to
know the Impact of the Bread and Pastry Production.
 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.

SYNTHESIS

 The related literature and studies reviewed both foreign and local has significance to
the present study regarding to the Impact of Bread and Pastry Production in Senior High
School Students in San Roque National High School. The Bread and Pastry Production was
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 own business in hopes of becoming
their own boss. They also hope that their independence can give them more flexibility to
earn money without depending on a full time employment. Some fail 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 more hand work that just dreaming.

 STEP 1. Decide which type of business you would like to operate. You can off to sell
only cakes or breads, muffins, donuts, and other baked goodies. You may choose to
self-combinations of specialty cakes and baked goods to go or allow to people to sit
down and eat.

 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. Register your business with the
state and obtain a permit or license to operate.
 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. If you plan to operate a coffee
shop – type bakeshop where people can eat, you would need to add a public
restroom.
 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 dollars; therefore, shop around and compare prices before you
buy. Bakery solution (Bakesol) is a company that specializes in bakery equipment, parts
and accessories. You will find most baking items used to operate your bakery from this
shop.
 STEP 6. Obtain financing from a bank. Inquire about small business loans offered
though SBA (Small Business Administration). You would need enough to cover purchase
of equipment, appliances, furniture and lease of location, renovation, start-up cost and
up to six months worth of employees salaries.
 STEP 7. Gain experience while you plan for your future. Any business does not grow
overnight, you would need to plan and have a long term goal. While planning your
business you can work for an established bakery. Don’t expect them to give you all the
information that you need from the ground up, however, you can learn how to use
baking equipment and how to serve costumer. You may also train as a pastry chief from
a culinary school learn other baking techniques that you did not learn from home.

 STEP 8. Hire workers. You may need foods servers or waitstaff. Determine how many
you need to help bake, serve and handle the register. You may need one or two
experienced bakers to work with you, a person operating the counter and register, one
to two waitstaff.

 STEP 9. Get ready to open for business. Advertise your opening day by posting ads on
newspapers and posting or handling out flyers. You can also host a charity event and
give out baked goods with your label attached. Hand out business card and flyers to
the attendees.
LOCAL LITERATURE

BAKERY IN THE PHILIPPINES

TRENDS
 Innovations remain vital for baked goods companies to address the need of
consumer for variety, which can be more pronounced and package food. The
development of new products is directed either towards creating something healthier
or something better tasting. Innovation however, is no longer limited to pastries, cakes or
bread loaves as even the popular local bread, pandesal (salted bread), is being
reinvented.

COMPETITIVE LANDSCAPE
 Artisanal players which lead the category in 2013 with a value sales contribution of
48% sustained its lead 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 consumers.
PROSPECT
 Innovation is expected to remain an important part of major players operation to
sustain and improved their value share. This also expected to help improved 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.

SYNTHESIS OF THE STATE OF THE ART

 The difference between our research and the study of other professional researcher is
how they plan to make a business before they do. They do it step by step. While in our
study it only focuses on the Impact of Bread and Pastry to Senior High School student of
San Roque National High School.
THEORETICAL FRAMEWORK

 Bread and Pastry Theory 1 HOSF 1288 our Baking and Pastry Theory 1 – course teaches you the
methodologies, principles, techniques and mathematical calculation needed for
dough and pastry production.

CONCEPTUAL FRAMEWORK
 The figure below is a conceptual paradigm of the study. It shows how the study will run
through the process. The researchers wanted to know the Impact of Bread and Pastry
Production to Senior High School student of San Roque National High School. The
demographic profile of the respondents will be the independent variable and the
school performance as the independent variable.
 THE IMPACT OF BREAD AND
PASTRY PRODUCTION

ACADEMIC
PERFORMANCE

SENIOR HIGH SCHOOL

STUDENT

ATTITUDE/BEHAVIOR

SUSTAINABILITY
MECHANISM/INTERVENTION
CHAPTER 3: 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 these enabled the writers to realize the objective of the study.
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 of previous studies and analysis. To gather data for the research
questions, survey, review of literatures 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 contains clear and simple
questions that enable the respondents to provide accurate information. Each item in
the survey questionnaires are intended to answer the research subproblems.
DATA COLLECTIONS
 The data that were 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 determine the
appropriate sample size, Slovin’s formula was being used.
 n = N / (1 + N e2)
 Where: n = number of samples
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 statistically treated
using the formula of percentage;
 P=f/N X 100%
 Where P= percentage
f= frequency or the actual count
N= total number of respondent
100%= constant value