Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

BAKING SKILL LEVELS AND THE QUALITY OF BREAD AND PASTRY IN BREAD AND
PASTRY PRODUCTION STUDENT

BACKGROUND OF THE STUDY

Introduction

The baking process in which the dough piece is transformed into a light, readily
digestible and flavorful product under the influence of heat. Within this baking process,
the natural structures of the major dough constituents are altered irreversibly by a series
of physical, chemical, and biochemical interactions. Several apparent phenomena are
caused by Oven heat; these involve the expansion in volume, the formation of an
enveloping crust, the inactivation of yeast and enzymatic activities, the coagulation of
the flour protein, and partial gelatinization of flour starch. Meanwhile, the formation of
new flavor substances, such as caramelized sugars, pyrodextrins, and a broad range of
aromatic compounds also accompanies this process. Even though many of the chemical
and physical reactions happening at this stage are only partially understood, baking
scientists and technologists believe that the quality of final baking products is influenced
by the rate of heat application and the amount of heat supplied, the humidity level within
the baking chamber, and the duration of the baking process. The concepts and
knowledge of baking :

variable

The baking skills confidence measure and the food skills confidence measure have been
shown to have a very satisfactory reliability, validity and are consistent over time. Their
user-friendly applicability make both measures highly suitable for large scale cross-
sectional, longitudinal and intervention studies to assess or monitor baking and food
skills levels and confidence. Fiona Lavelle,

International Journal of Behavioral Nutrition and Physical Activity

The quality of Bread and pastry has a significant share of the people’s meal in the
world. Additionally, the bread industry is one of the world’s energy consuming industries.
Therefore, energy audits in this industry are essential. The intensity of energy
consumption in Iran is significantly higher than the global average. As the current trend
continues, the country’s production and energy consumption levels are equal in 2025. So
the need to optimize energy consumption in the various sectors of the industry is
necessary. In this paper, the recovery of energy from hot gases which output from the
bread baking chimney in one of the largest bread manufacturers in Iran has been studied

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

For this purpose, composition, temperature and volumetric flow rate of exhaust flue gas
analyzed by gas analyzer, thermometers, and flowmeter. By calculating and analyzing of
combustion equation, the amount of furnace efficiency, energy recovery potential has
been investigated. The results show that with the heat recovery from the exhaust gases,
this factory can save up to 200,000 m3 of gas each year. Also, considering the capacity
of industrial bread production in Iran as a whole, the savings potential is estimated to be
approximately 7 million

Gaps:

A guide to making artisan breads practically and profitably, Bread

Baking: An Artisan’s Perspective includes step-by-step instructions on mixing,
fermentation, shaping, proofing and retarding, and baking. Written for both experienced
and novice bakers, Bread Baking contains more than 150 helpful photos and drawings
that illustrate techniques and showcase beautiful artisan bread products. Covering the
business of bread-making, this book features practical advice from successful artisan
bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au
levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and
teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients,
laminated dough, and creating dough formulas. Professional bakers and baking and
pastry students will benefit from this practical resources

Purpose :

The main goal of Baking skill level and the quality of bread and
pastry in bread and pastry production is to present the right balance of topics and depth
of coverage, encompassing items produced in the bakeshop, including breads,
Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner
that is easily approachable for the advanced baking and pastry student and professional.
This is accomplished by providing theoretical information along with tested recipes and
detailed step-by-step procedures. This approach to learning builds the student’s
confidence and skills, as well as an increased understanding of the material. In addition,
a supplemental recipe database will provide students with a foundation of recipes and
techniques that they can then apply throughout their career. Professionals will also
benefit from the wide variety of recipes and the techniques presented

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

This study aims is to present the balance of topics and depth of

coverage in encompassing items produced in the baking skill level and the quality of
bread and pastry in bread and pastry production in the bakeshop including bread
viennorsierle,cream,pie,tarts,cakes,and decorative work
student

1.What is the level of bakery skill of selected staff in selected bakery owner in
Alfonso Cavite?

2.What the level of quality of bread in selected bakery in Alfonso Cavite?

3.Is there is a significant relationship between baking skill of selected staff and the
quality of bread in selected bakery in Alfonso Cavite?

SCOPE AND DELIMITATION

Topic of the study

-The study focuses on baking skill levels and the quality of bread and pastry
production TVL HE student to determine how these baking skills levels and overall
learning experience of bread and pastry production.

Objectives or Problems to be addressed

-The study seeks to achieve several objectives.First to determine basic levels in

bread and pastry production students,second to determine the quality of bread and
pastry in bread and pastry production students.

Thre are significant relationship between baking skills and the quality of bread and
pastry of it's student.

Time Frame
-The research will be conducted over the school year 2024-2025 covering the first
semester to capture the baking skills of student across different periods.

Locale of the study

-The study will be conducted at Lucsuhin Integrated School in Alfonso,Cavite
focusing specially on the senior high school department which includes students
from various academic and technical vocational tracks.

Characteristics of the Respondents

-These students will have experienced in baking production.

Period
-Data will collected during the first semester of the 2024-2025 school year to

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

determine students performance during the baking period.

Method Research Instrument

-The study will employ a descriptive research design with a comparative approach to
analyze the data,surveys and questtionare will be distributed to gather quantitative
data on student experiences and challenges additionally performance of the student
across different learning.

THEORICAL FRAME WORK

Independent
The Skills Leadership Theory was proposed by Robert Katz. Robert katz is a Novelist,
screenwriter born in the year of June 27, 1933 in Brooklyn, New York, U. S

The skills theory grew from the obvious flaw in the trait approach; traits are
relatively fixed. This meant that trait theory was not particularly useful for
developing new leaders who laced those traits. Skills theorists sought to discover the
skills and abilities that made leaders effective.

there is a relationship to skill theory and baking skill because it provides an effective
performance in baking skills as they used innovation, critical thinking and creative
thinking. https://davidburkus.com/2010/02/skills-theory/
Dependent
Unified Theory of Acceptance and Use of Technology (UTAUT)
The growth of an e-commerce sector, emerging digital technologies, such as big
data, Artificial Intelligence, cloud computing and robotics, drive the implementation
of new technologies in organisations (Verhoef et al., 2021). The advances in
information communication technology (ICT) have dramatically changed the way
organisations conduct business. The application of the technologies in the workplace
has redefined inter- and intra-organisational communication has streamlined
business processes to ensure benefits, such as higher productivity, the wellbeing of
employees and the satisfaction of consumers (Papagiannidis & Marikyan, 2020). To
achieve such Benefits, companies make massive spending on technologies.
However, investment in ICT implementation does not guarantee successful
deployment and often bring low returns (Davis, 1989; Venkatesh et al., 2003). The
results of market research suggest that the success rate of new technology adoption
in organisations, whereby technologies bring expected return on investment (i.e.
improved performance), is below 30 percent. The number is less optimistic if
consider the companies, who could improve performance, but could not sustain the
improvements in the long-term (De la Boutetière, Montagner & Reich, 2018). Given
the consequences of technology adoption on organisations’ performance and a cost-
revenue structure, the technology utilisation-acceptance gap remains one of the
major areas of research in the IS literature.

The Unified Theory of Acceptance and Use of Technology (UTAUT) can help
analyze how factors like perceived usefulness, ease of use, and social influence
impact individuals' acceptance and use of baking technology to enhance the quality
of bread and pastry.

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

https://open.ncl.ac.uk/theories/2/unified-theory-of-acceptance-and-use-of-
technology/
Conceptual

Conceptual framework

BAKING SKILL QUALITY OF BREAD AND

LEVELS PASTRY

2 Frame 1.
Frame.

Definition of Terms

Baking Skill.This is the wide range of skills required by a professional who uses
there expertise to bake a variety of bake goods,such as bread, pastries,pies,cakes
and cookies.Baking Skill.In this study,It refers to what is the ability of other people to
bake.
Bread and Pastry.Bread is the staple food prepared from a dough of flour and
water,usually by baking and the pastry is a dough of flour,water and shortening(solid
fats,including butter)that maybe savoury or sweetened.
Bread and Pastry.In this study,It refers to the product produce by selected bakery
owner in Alfonso Cavite Bread and Pastry Production.Technical Vocational program
that develops the skills of students.
Bread and Pastry Production.In this study,it refers to one of the major subject in TVL
HE strand. Quality.A primary and universal notion that cannot be strictly
defined,although it can be described and illustrated Quality.In this study,It refers to
how good or bad of something is.
Skill.It is usually understood as an ability to do something well,either
manually,mentally or both.It is usually means actual competence that has been
acquired by training,schooling or practice.
Skill.In this study,It refers to experience and training of a particular students.
Student.A student is a person enrolled in a school or other educational
institution.
Student.In this study, It refers to a person who formally engaged in learning,

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

especially one enrolled in a school.

HYPOTHESIS

Ho=There is no significant between Baking skill levels and the Quality of bread and
pastry.

Ha=There is a significant relationship between Baking skill levels and the Quality of
bread and pastry.

REVIEW OF RELATED LITERATURE

Research on baking skills and culinary knowledge in education and industry

reveals several key insights. Baking skills are fundamental for students specializing
in commercial pastry production (Dev et al., 1898).

however, there is limited evidence on cooking skill levels in the general population
and their impact on dietary intake (Begley & Gallegos, 2010).
in undergraduate dietetic education, students' perceived knowledge and confidence
in food and cooking skills tend to increase with academic year, though overall
competencies remain moderate (Cooper et al., 2017).
for the bakery industry specifically, psychomotor abilities are the most critical skills
(84%), followed by affective (81%) and cognitive (75.3%) abilities (Rachmawati et
al., 2019).
these findings highlight the importance of practical, hands-on experience in culinary
education and suggest that more dedicated time may be needed to develop food
and cooking competencies in undergraduate programs to meet industry
demands.Baking skills encompass a wide range of techniques and knowledge, from
basic bread-making to complex pastry creation. Industrial baking has led to the
deskilling of workers due to automation and mechanization (Zagozewski, 2008).
However, the art of baking remains a valuable skill, with experts emphasizing the
importance of understanding the science behind it (Figoni,2003).
Mastering baking techniques involves learning about ingredient interactions,
chemical reactions, and various methods for raising dough and decorating baked
goods (Greenspan & Child, 1996).
Educational programs in hospitality and culinary arts often include fundamental
baking skills as part of their curriculum, covering topics such as yeast and quick
breads, cakes, cookies, and pastries (Dev et al., 1898).

For those seeking to become master bakers, resources like cookbooks and
comprehensive guides can provide valuable instruction on both basic and advanced
techniques, helping to preserve and advance the art of baking (Greenspan & Child,
1996; Figoni, 2003).

Studies have found significant relationship between various acquired skills and core
competencies in bread and pastry production among high school

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

students(Rodil&Briones 2022).

(Muhammad Hasnul Mahly 6 Lise Asmix,

2024) Another study investigated the impact of potato flake addition on acrylamide
formation and bread quality revealing pignificant correlations between acrylamide
levels precurser convenitrations, and bread

2924). A study on whole-ground whost four bread production demonitration that

methomground flour yesterd better baking properties compared to course and fine
greds, with differences in volume, porosity, and metitional content

(Makhmediaxist 11.2024) Additionally, research en customer satisfaction in a bakiny

consect found that service quality, product quality, and price all positively influenced
customer satisfaction

(Topplany 1 Susith, 202411. These studies collectively highlight the multifaceted

nature of bread and pastry quality encomparing tactors such at ingredients,
processing methods, and cuttomer perceptions

(Detisiteral 3020) Advanced arraging techniques have emerged as valuable tools for
assessing bread quality characteristics, offering advantages over conventional
method Flavor wentory, theological and tectual articulter ate crucial factors in bread
quality, with factic acid bacteria and entymes showing potential at Inoprotective
technologies

(Dony)Katboune.2021) tocial health and demographic factors alsoplay a rele in

bread grally, with lower social health and lower education levels amociated with
decreased bread quality

(Amini Placasi ini al. 2021). These findings emphasize the multificeled nature of
hread and party quality, eccompasting wathonal practices, technological
advancements and social factors

significant relationship of study

(bettoriet al. 2022) To ensure product saley and quality integrated management
systems incorporating

(50 90012015 and HACCP are encial in the bakary industry 41.2020) Advanced
imaging techniques have efferged as valuable tools for answersey quality
charactertatics of baked goods, offering advantages over convertional methods
which can be destructive and labor intensive

(Olahanmi atal 2022)Sensary evaluation remains an important aspect of quality

assessment, with studen showing high acceptance tates for both artisanal and

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

servedualital balway products Conflectionery inerisi tend to receive higher

acceptance rates compared to bread products, with Exazilian consumers showing a
preference for more elaborate and favorition options (Pertuzant findings underscore
the multifaceted nature of quality in the bakery and confectionery industry

Recent studies have explored various aspects of baking quality and skill levels in
bread and pastry production. The addition of potato flakes to bread dough
significantly impacts acrylamide formation and bread quality, with higher levels
leading to increased acrylamide concentrations in crusts (Swlacka et al.. 2024).

Farming systems. influence flour quality, with conventional methods generally

producing better qualitative parameters, although organic and integrated systems
can still meet industry standards (Wysocka et al 2024).

Whole-ground wheat flour of different grindings affects bread quality, with medium-ground flour
showing superior baking properties compared to coarse and fine grindings (Makhmudov et al.,
2024).

In pastry and bakery education, student creativity has been found to have a positive and
significant relationship with learning outcomes, highlighting the importance of fostering innovation
and confidence in culinary skills development (Ramadhani & Yulastri, 2024).

These findings underscore the complexity of factors. influencing baking quality and the
significance of skill development in the field. Research indicates that baking skill levels
significantly impact the quality of bread and pastry products. Students with higher levels of grit
and interest in bread and pastry production tend to demonstrate better skills in preparation,
production, and equipment maintenance (Vallecera & Basal, 2022)

REFERENCE

Amina Places ink al. 2021).

Diastral 3020)
(Dev et al , 1898)
(Donny)(atboune.2021)
Greenspan &Child, 1996 ; Fiona, 2003
273-284 , 2006, http :I/scienedirect.com
https ://airbursts .com/2010/02/s kills-theory/
https://open calpac auk/theories/2/unified -theory-of -acceptance -and-use-of -technology
John Wiley &.Sons, 2009 ) View at books .google.com
John Wiley &Sons , 2017View at books. Google . Rodil&Briones 2022).
link. Springer .com
Makhmediaxist 11.2024)

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

$m3/year$ .View at research gate net Energy 2, 1 , 2017RaminHaghighi

Muhammad Hasnul Muhly 6 Lies Admix

Methodology

This section discusses the methodologies use for data collection and analysis in order to
determine the relationship between baking skill levels and the quality of bread and pastry.

Research design

This research will use descriptive research design to describe the baking skill levels and the
quality of bread and pastry

This research will also use correlational research design to find out the relationship between
baking skill levels and the quality of bread and pastry.

Sources of data

The primary source of data in this are the data that will gathered as results of using survey
questionnaire . The participants will be give time to answer the questions designated in the
survey questionnaires assembled as a part of the primary data collection

Meanwhile the secondary sources of data were extracted from scholarly articles and journals
as well as published and unpublished these of research experts in the field to support and
explain the major result of this study.

Locale of the study

The study will be conducted at Lucsuhin Integrated School in the Municipality of Alfonso,
Cavite, Philippines It was chosen by the researchers locale of the study since it is the most
convenient and accessible secondary school for the researchers

Respondents of study

The participants in this study are the bakery owner and the employees from the selected
bakery in Alfonso Cavite. They can provide information on the relationship between the baking
skill levels and quality of bread and pastry.

Variable of the study

There are two variables used in this study the independent and dependent variable the
independent is the baking skill levels and the dependent variable is the quality of bread and
pastry.

Research instrument

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

The Likert scale questionnaire survey is the research tool utilized by the researchers to
examine the skills in food presentation and the product appearance of food and beverages. The
researchers are the one who made the question.

Validation of research instrument

This research on the skills in food presentation and product appearance of food and
beverages will go to a validity and reliability testing. The survey questionnaire will be validated by
an English teacher from the senior high school department of Lucsuhin Integrated
School,Ms.Rhea Lyn G. Cesma.

Sampling procedure
This study will use stratified sampling wherein the researchers involves the division of a
population into smaller subgroups known as strata.

Data gathering procedure

BEFORE:

In this study, the preparation of research instruments involves several key steps.First,it is
essential to Identify the relevant authorities that need to be involve and seek their permission to
proceed These authorities may include school administrators ,local officials, or institutional
review boards ,depending on the specific context of the study. After obtaining permission ,the
sample size and the corresponding respondents for each group must be determined to ensure
appropriate representation. For respondent aged 18 and above, consent is required for
minors.Additionally,if necessary, a pilot test of the research instrument should be conducted to
asses it’s clarify,validity,and reliability before proceeding with the actual data collection

DURING:

In this study , it is crucial to ensure that the instructions provide to the respondents are clear
and straightforward enabling the to fully understand to process and requirements Once the
instructions have been communicated the research instrument will be administered or the
research intervention implemented if applicable Following this, the responses will be carefully
collected ,recorded ,and documented to ensure
Accuracy the completeness, which is essential to the analysis that follows

After

The data that will be gathered should first be summarized and into a
Tabular format to present it clearly and systematically Once the data is summarized, it can
Be analyzed in relation to the research questions. This analysis will involve interpreting the
Trends, patterns , and key findings from the summarized data to provide insights that address
The objectives of the study

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

Statistical treatment or data analysis

The research questionnaires will be consulted through a BPP Teacher of the senior high school
department in Lucsuhin Integrated School, Ms. Julie Dimaranan who advised the following: the
mean will be used to identify the statement of the problem no.1; the standard deviation will be
used to determine the statement of the problem no.2,and lastly; person will be used for
statement of the problem no.3.

Ethical issues

This study strongly observed ethical considerations since it will deal with the teachers. The
informed consent will be facilitated to the participants. During the conduct of the survey the
purpose of this study will be conveyed and explained the researcher will explain to the
participants that they have the right to participate or withdraw at anytime during the conduct of
the research.

Researchers:
Angelico Aton
Lee jharen bayani Daymon
Daniela De Grano
Paul Simon Macatangay
Dande .A Tapang

Mas Maganda Tayong Lahat!”

We are graduating students from Lucsuhin Integrated School with the track of
Technical Vocational Livelihood under the strand of Home Economics. As a requirement for
Our subject, we are conducting a survey about Skills in Food Presentation in enhancing
The Product Appearance of Food and Beverages in selected Restaurants in Alfonso,
Cavite.
We are inviting you to be one of the respondents and be part of our research. If you
Agree to participate,we are hoping for you to give time to the questions that we prepared
And answer them honestly . Rest assured that all data gathered will be treated with the
Utmost confidentiality and will be used for educational purposes only.
Thank you for your support and cooperation
__
Signature Over Printed Name

researchers

Angelico Aton
Lee jharen bayani Daymon
Daniela De Grano
Paul Simon Macatangay
Dande .A Tapang

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

SCHOOLS DIVISION OF CAVITE PROVINCE

LUCSUHIN INTEGR ATED SCHOOL
SKILLS IN FOOD PRESENTATION IN ENHANCING THE PRODUCT APPEARANCE OF
FOOD AND B EVERAGES IN SELECTED RESTAURANT IN ALFONSO , CAVITE
Dear Respondents,

The researchers are requesting your cooperation in answering this survey

Questionnaire Your cooperation will help the to know the skills in food
Presentation in enhancing the product appearance of food and beverages.
Thank you very much
Angelico Aton
Lee jharen bayani Daymon
Daniela De Grano
Paul Simon Macatangay
Dande .A Tapang
Researchers
Sincerely yours
Name: (optional) __

1. Baking skill levels

Instruction :Below are the questions about the skills in food presentation . Please put a check
(1) Mark under your desired answer from four choices below.
Legend:
4- Strongly Agree 3- Agree 2- Disagree 1-Strongly Disagree

STATEMENT STRONGLY AGRE DISAGRE STRO

AGREE E E DESA

1. I accurately measure ingredients for recipes.

3. effeciently mix ,knead and proof dough .
3. I consistently produce high quality bread .texture and
crust.
4.i effectively operate bakery equipment (e.g ovens
mixtures).
5.I creatively design and decorate goods .
6 .develop innovative recipes and flavor and combination
7. successfully incorporate customer suggestion into producs
8.I maintain a clean a organized worksplace
9. I adhere to proper food safety and sanitization procedure
10.optimize production time and minimize waste

source: https://open calpac auk/theories/2/unified -theory-of -acceptance -and-use-of

-technology

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

(Donny)(atboune.2021)
Greenspan &Child, 1996 ; Fiona, 2003
273-284 , 2006, http :I/scienedirect.com
https

II . Quality of bread and pastry

The instructions below are the questions about the Quality of bread and pastry
Please put a check (/ ) mark under your desired from your choices below

Description STRONG AGREE STRONGLY DISAGREE

LY AGREE DISAGREE
11.The crust
ofour bread
iscrispy
andgolden?
22.The
freshnessand
softness ofour
bread
areexceptional?
3The flavor
ofour bread is
richand
slightlysweet?
4The texture
ofour bread
istender and
even?
5The
moisturecontent
of ourbread
isperfectlybalanc
ed?
6The crust ofour
pastry ifflaky
andbuttery
7.The texture

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

ofour pastry
iscrumbly
andtender?
8The flavor inour
pastry
ourperfectlybala
nced
9.Theappearanc
e ofour pastry
isvisuallyappeali
ng
10.Thefreshness
of
ourpastryisguara
nteed?

source : John Wiley &.Sons, 2009 ) View at books .google.com

John Wiley &Sons , 2017View at books. Google . Rodil&Briones 2022).
link. Springer .com
Makhmediaxist 11.2024)

Dr. Gina C Bencito

Principal IV
Lucsuhin Integrated School
Luksuhin Ibaba Alfonso Cavite
Dear Ma’am,

“Mas Maganda po, Tayong Lahat!”

Skills in food presentation refers to the ability of a person to perform or present a dish
To their customers effectively. Food presentation refers to the arrangement of food on plate in
A way that makes it to the diner.Product appearance or appeal of food refers to
The combined sensory experience , aesthetics, and desirability of a dish. It refers to the visual
Appearance of a product that influences consumer perception.
In line with this we would like to ask your permission to allow us to conduct a survey
Questionnaire This is entitled “BAKING SKILL LEVELS AND THE QUALITY OF BREAND AND
PASTRY IN THE BREAND AND PASTRY PRODUCTION STUDENT
IN ALFONSO . CAVITE.” We want to pursue this study to determine if the skills in food
Presentation have a significant relationship with the product appearance of food and
Beverages.
The survey would last for only 1 hour.The chosen respondents will answer the
Questions. All the information will be kept confidentially and would be used for academic
Purposes.
Your approval to conduct this study will be highly appreciated Thank you!
Sincerely You
Angelico Aton

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

Lee jharen bayani Daymon

Daniela De Grano
Paul Simon Macatangay
Dande .A Tapang
Approved by:
Checked by:
GINA C BENCITO, PhD
ALMA D ACUNA
Principal IV
Research Teacher

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

Statement Of the Problem

This study aims is to present the balance of topics and depth of

coverage in encompassing items produced in the baking skill level and the quality of
bread and pastry in bread and pastry production in the bakeshop including bread
viennorsierle,cream,pie,tarts,cakes,and decorative work
student

1.What is the level of bakery skill of selected staff in selected bakery

owner in Alfonso Cavite?

2.What the level of quality of bread in selected bakery in Alfonso Cavite?

3.Is there is a significant relationship between baking skill of selected staff

and the quality of bread in selected bakery in Alfonso Cavite ?

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF CAVITE PROVINCE
LUCSUHIN INTEGRATED SCHOOL
________________________________________________________________________________________________________________________________

Luksuhin-Mangas Road, Brgy. Luksuhin Ibaba, Alfonso, Cavite

Telephone Nos.: (046)-522-0534; 423-6169
Deped Tayo Lucsuhin I/S Cavite Province

301199@deped.gov.ph, depedcavite.lucsuhinnhs@gmail.com