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Understanding the Perception of Bread Pastry Production Grade 11 Students

on Pursuing Strand at Bulihan National High School

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. Students of the
Bread and Pastry Production 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 National Certificate II (NCII) program is regulated by TESDA , and
offered by Technical Education and Skill Development Authority (TESDA) accredited training
institutes. The program may also be incorporated in undergraduate courses such as BS in Hotel
and Restaurant Management (BSHRM) and BS in Tourism (BST).
Lessons
in the Bread and Pastry Production NC II program are taught to students through classroom
lectures and demonstrations. Students are assessed and evaluated at the end of every module
discussion through direct observation, simulations, practical demonstrations and oral and written
exams.

STATEMENT OF THE PROBLEM


Choosing the strand is the hard thing to do. You need used your critical thinking to pick the
strand that you want and the strand that better to you and also to your life. This research want to
determine the perception and understanding of grade 11 students why they choice BPP strand.
Choosing the strand that you want is feel like heaven feel like priceless but there's a student
choosing strand that they didn't want, there's too some reasons why? the reasons is financial,
parents want, future, new experience, love life.
Financial- because the strand that they'd choose is exact for their budget.
Parents want- there's a parents that they are the one who deciding for their child course or strand
BPP.
New experience- some student want a new experience why they choose BPP strand
Love life- there's a student that they choose BPP strand because for their boyfriend/girlfriend.
But there's a some student they choose BPP strand because this is they want, this is they
dream, dream to be chef more than that.
RESEARCH PROBLEM
1. What are the perception of grade 11 students on pursuing BPP strand?
2. What there are strength and weaknesses by taking this strand?
3. How they overcome their struggles in this strand?
4. What will they do to enhance their skills?
5. How do teachers assess the BPP Grade 11 students in Pursuing BPP

SIGNIFICANCE OF THE STUDY


The significance of this research is to know the perception of grade 11 students by pursuing
BPP strand. Why they'd choose what their perception by choosing this strand.

Benefits
The benefits of this research is to Aspiring bakers and cake decorators have never anyone can
learn cake decorating, baking, pastry construction, food science, and more for free in the comfort
of their own kitchens. However, if you are one of these eager learners and want to raise your
skills to a professional level, nothing beats enrolling in onsite, in-person baking and pastry arts
classes. The time commitment, travel, and fees might seem unnecessary at first, but an in-person
education is essential for people who want to move into the world of commercial pastry
preparation and cake decorating. And the benefits to know the perception of grade 11 student by
choosing this strand there's a skills that learn or they accomplish and its;
Culinary skills – before enrolling in this program, students must evaluate themselves first
whether they have a flare for baking or not. Usually, students who have no knowledge on this
area will have a more difficult time.
Accuracy – while aesthetic is important, the taste of baked products and pastries depends very
much on accurate implementation of recipes and preparation procedures; a student must be able
to remember step by step process, prepare and mix the accurate amount of ingredients.
Technical Skills – the ability to learn, operate and control properly and safely an extensive range
of equipment, tools and instruments used in pastry making and baking.
Basic oral and written English skills – during the on the job training (OJT), students are assigned
in different establishments such as hotels, resorts, restaurants and a lot more where the use of
English is important both to entertain customers and for job related tasks.
Basic math skills – must possess basic math skills, especially knowledge of fractions, in order to
precisely mix recipes, weigh ingredients, or adjust the mixes.
Creativity – presentation is very important when talking about cakes, desserts and pastries;
because they require intricate decorations, students must have the innate artistic ability to present
finished products in an impressive way.
Endurance – the ability to withstand tiresome work such as standing up for long periods of time
while they prepare dough, monitor baking, or package baked goods and being in the kitchen
where the environment may be uncomfortable and the room temperature is always warm
Patience – during the practicums, you will not always be able get things right and creates breads,
pastries and desserts to perfection so you must have the patience to move forward and practice
more.

Beneficiary
The Beneficiary behind of these strand, first the student, Student because to get more
information about the perception of grade 11 by choosing this strand. And second is Readers. For
the readers can get too advance information about this strand . And last but not the list Teachers
or professors because they will get the some opinion of students by this strand.

SCOPE AND DELIMITATION


The topic of this research is the perception of grade 11 students on pursuing BPP strand. The
delimitation of this research is at the Bulihan National High School (BNHS) and the scope of this
research is Grade 11 students who take BPP strand.

THEORETICAL FRAMEWORK
Predicting high school students' cognitive engagement and achievement: Contributions of
classroom perceptions and motivation
Path analysis was used to test predictions of a model explaining the impact of students'
perceptions of classroom structures (tasks, autonomy support and mastery and evaluation) on
their self-efficacy, perceptions of the instrumentality of class work, and their achievement goals
in a particular classroom setting. Additionally, the impact of self-efficacy, instrumentality, and
goals on students' cognitive engagement and achievement was tested. There were 220 high
school students who completed a series of questionnaires over a three-month period in their
English classes. Data strongly supported the model demonstrating that student perceptions of
classroom structures are important for their motivation. Also supported was the importance of
perceiving the current class work as being instrumental for future success. Implications were
discussed. ( Contemporary Educational Psychology Volume 29, Issue 4, October 2004, Pages
462-482)
Review Related Literarure

.
Remelyn O. Ragojos the main purpose of which is to guide the long Senior High
School(SHS) career guidance program and also to guide Grade 10 Students in malang informed
deciaions regarding their choice of SHS track in view of the conduct of the SHS Early
Registration where every Grade 10 students submitts SHS Preference slip containing his first and
second choices of School and programs to his class adviser. Consequently , the adviser register
the student for SHS and electronically submits his preference through the Learners Information
System. The standard, morals, way of life and views of education and potential opportunities are
the factors which influenced the choice the students make concerning education paths. The
literature on Students Perception of Vocational education and their decision making processes
will now be discussed with special focus on the influences from Society, Family and Personal
interest. Her study discovered that these aspirations are visual associated to employment
opportunities and perception of economic future. Additionally she recognized the Family as one
of the Strongest Influences on the aspirations of young people. In the literature, social class of
the family was a variable employed by numerous researchers when investigating Students
academic progression. She depicted the impact of parents level of education as remarkable.
Lack of examples of success through the course of vocational education in the home and
immediate community led to students not being moderated to progress via this course. She found
that this has placed students at a disadvantage which limited their educational aspirations and has
admitted that low income students are over represented in vocational education. A further
significant item to consider in the Department of Education (DepED) order No.41 series 2015
however this study aims to appeal to every student to give a second thought to choose the more
practical vocational track.
Therefore the concern of this study is to investigate the perception G-10 students on
vocational education specifically how they fell about the job opportunities. A presents and future
earning potential. the different factors that influence students choice were also be considered as
starting points to create plans for applicable intervention in order to progress students choice for
the Technical Vocational Livelihood (TVL) Track.