ACQUIRED SKILLS AND THE COMPETENCIES IN BREAD AND PASTRY PRODUCTION OF GRADE 11 TVL SENIOR HIGH SCHOOL STUDENTS
Journal Title: IOER INTERNATIONAL MULTIDISCIPLINARY RESEARCH JOURNAL - Year 2022, Vol 4, Issue 2
Abstract
This study aimed to assess the acquired skills and the competencies in Bread and Pastry Production of Grade 11 TVL Senior High School Students. The descriptive correlated type of research method was used in the study. The 68 respondents were all Grade 11 students in Pagbilao National High School- SHS, Pagbilao, Quezon. The main instrument used in gathering data was the self-made and adopted survey questionnaire checklist using the Likert scale. The statistical treatments used were mean, frequency distribution, standard deviation, and Pearson Product Moment Correlation Coefficient. The data revealed that acquired skills as to analytical was significantly related to core competencies in Bread and Pastry Production in terms of preparing and producing bakery products, preparing and producing pastry, preparing and presenting gateaux, tortes and cakes, preparing and displaying petit fours. Moreover, conceptual skills were significantly related to core competencies in terms of preparing and producing bakery products. Furthermore, communication skills were significantly related to core competencies in terms of preparing and producing bakery products, preparing and presenting gateaux, tortes and cakes. Likewise, interpersonal skills were significantly related to core competencies in terms of preparing and producing pastry products and preparing and presenting gateaux, tortes and cakes which have the same r – value. Similarly, leadership skills were significantly related to core competencies in terms of preparing and producing bakery products, preparing and producing pastry products. However, some acquired skills as to conceptual, communication interpersonal, leadership, and teamwork had no significant relationship with some competencies in Bread and Pastry Production in terms of preparing and producing bakery products, preparing and producing pastry products, preparing and presenting gateaux, tortes and cakes and preparing and displaying petit fours. Therefore, the hypothesis that there is no significant relationship between the acquired skills of the students and their competencies in Bread and Pastry Production is sustained, while for those with significant relationship is not sustained.
Authors and Affiliations
FRANNIE M. RODIL, EDNA O. BRIONES, Ed. D.
Keywords
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- EP ID EP704898
- DOI https://doi.org/10.54476/3403074
- Views 168
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