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CHAPTER I

INTRODUCTION

School, colleges and universities have no worth without student. Students are most

essential asset for any educational institute. The social and economic development of the country

is directly linked with student academic performance. The students’ performance (academic

achievement) plays an important role in producing the best quality graduates who will become

great leader and manpower for the country thus responsible for the country’s economic and social

development (Ali et.al, 2009). Student academic performance measurement has received

considerable attention in previous research, it is challenging aspects of academic literature, and

science student performance are affected due to social, psychological, economic, environmental

and personal factors. These factors strongly influence on the student performance, but these factors

vary.

Bread and Pastry Production (also known as Baking 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 NC II program are

trained in using modern baking techniques, equipment, tools and utensils and other baking

appliances. Hence learning facilities must always be present in Bread and Pastry Production.

This study focuses on the grade 11 GAS 2 Students Perception on the Importance of Learning

Facilities in Bread and Pastry Production of Surigao City National High School.
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CHAPTER II

REVIEW OF RELATED LITERATURE

A growing body of research has found that school facilities can have a profound impact

on both teacher and student outcomes. With respect to teachers, school facilities affect teacher

recruitment, retention, commitment, and effort. With respect to students, school facilities affect

health, behavior, engagement, learning, and growth in achievement. Thus, researchers generally

conclude that without adequate facilities and resources, it is extremely difficult to serve large

numbers of children with complex needs. (Ayers P.D., 1999).

Improving the quality of school facilities is an expensive undertaking. However, when the

positive impacts of facility improvement on teachers and students are translated into dollar figures,

the rewards of such investments far outstrip the cost of the investments. There are five primary

facets of school facilities: acoustics/noise, air quality, lighting, temperature, and space. (Tanner,

C.K., 2000)

GAS (General Academics Strand) is the most flexible strand among the four strands offered

in the Academic Track because students get to learn and experience something from all the other

strands. GAS is essentially for students who are undecided on which strand to take. (Dep Ed, 2018)

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
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bakery/pastry products, cakes and desserts. Students of the 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. (Finduniversity, 2011)

For such it requires students to attain four learning outcomes like in using tools and bakery

equipment. Students who enrolled in this subject must demonstrate understanding of the baking

tools by identifying what kind and for what purpose that specific tools are. Classification and

familiarizing of the said equipment must be understood. In this learning outcome, the main

objective is for the student to learn how to properly prepare the tools needed for a specific baking

purposes. Teachers must ensure that the learning will not only help the students to learn baking

but will most importantly help them to love baking. Proper and accurate measures of ingredients

are one of the key factors in cooking and so in baking. And lastly, bread and pastry production

must engaged students to learn how to check the condition of the baking tools for a safety and

healthy performance. Students also must cleaned materials before and after using. These are

important aspects of cooking.

K–12 helps students to develop and enhance its competencies in the best way possible. As

teachers, our role is to guide them and make them go out of their nutshells. Those who aspires to

become bakers will surely enjoy this course.

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SYNTHESIS OF THE REVIEW

The importance of the learning facilities is absolutely important on how students will

efficiently learn new things with its help. Improving these facilities also is crucial since it must

always be updated for the fast changing world.

The General Academic Strand (GAS) Students enrolled in the Bread and Pastry Production

in Surigao City National High School is going to be the respondents of the study and it is the

perception of the students that is going to be used in the study.

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CONCEPTUAL FRAMEWORK OF THE STUDY

The study is going to anchor the concept of Tanner C.K (2000) that there are five primary

facets of school facilities: acoustics/noise, air quality, lighting, temperature, and space. To assess

the perception GAS II Grade 11 Students of Surigao City National High School.

SCHEMATIC DIAGRAM OF THE STUDY

Profile of Participants as Perception of the Students "GRADE 11 GAS 2

to: STUDENTS PERCEPTION ON
in the importance of the
THE IMPORTANCE OF
 Age facilities in terms of: LEARNING FACILITIES IN
 Sex BREAD AND PASTRY
 Noise PRODUCTION OF SURIGAO
CITY NATIONAL HIGH
 Air quality
SCHOOL"
 Lighting
 Temperature
 space

Figure 1.Schematic Diagram of the Study

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STATEMENT OF THE PROBLEM

1. What is the Profile of the participants in terms of :

1.1 Age

1.2 Sex

2. What is the Perception of the Students in the importance of the facilities in terms of:

2.1 Noise

2.2 Air quality

2.3 Lighting

2.4 Temperature

2.5 Space

3. Is there a significant difference between Grade 11 GAS 2 Students Perception on the

importance of Learning Facilities in Bread and Pastry Production of Surigao City National High

School and the profile of participants?

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SIGNIFICANCE OF THE STUDY

The researcher believed the result of the study will contribute new information in the field of Bread

and Pastry Production. This would bring benefit to the following:

Curriculum Developers. This study will help the curriculum developers to see the perceived

importance of the students in the importance of the learning facilities in Bread and Pastry

Production.

Principal. Will help the principal to determine the facets in the importance of learning facilities in

Bread and Pastry production and give more importance in it.

Bread and Pastry Production Teacher. Will help the teacher to improve his/ her learning strategies

to students and not be restrained in the availability and accessibility of the learning facilities in

Bread and Pastry Production.

GAS 11 Students. Will help the students to develop their skills in baking with the help of the

learning facilities in their curriculum.

Future Researchers. This study could be helpful to future a researcher who aspires to make studies

related to this study.

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HYPOTHESIS

At o.5 level of significance, it is hypothesized that: Ho1: There is no significant difference between

Grade 11 GAS 2 Students Perception on the importance of Learning Facilities in Bread and Pastry

Production of Surigao City National High School and the profile of participants.

SCOPE AND LIMITATION

This study will focus on the Grade 11 GAS 2 Students Perception on the importance of

Learning Facilities in Bread and Pastry Production of Surigao City National High School. It is

only limited to the students on the said section and institution.

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CHAPTER III

METHODOLOGY

Research Design

This study is going to use the quantitative research design using the survey of quantitative

as its main tools. It is appropriate because it sought to analyze and determine the perceived

importance of the learning facilities through the use of data analysis of survey.

Distribution of Participants

Group of f(n=50) %
Participants
Grade 11 GAS 60 100%
2 Students
Total 60 100
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REFERENCES

 www.academia.edu/6252608/THE_IMPACT_OF_STUDY_HABITS_ON_THE_ACAD

EMIC_PERFORMANCE_OF_STUDENTS

 https://sites.psu.edu/ceepa/2015/06/07/the-importance-of-school-facilities-in-improving-

student-outcomes/

 https://www.edukasyon.ph/courses/senior-high-tracks/academic/gas-general-academic-

strand

 https://www.finduniversity.ph/majors/baking-pastry-production-nc-ii-philippines/