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Lived Experiences of Grade 11- Soyer on Bread and Pastry Production

A Research Presented to
The Faculty of the Angeles City Senior High School
Sta. Rita St., San Ignacio, Pandan, Angeles City

In Partial Fulfillment of the Requirements

for Practical Reaserch 1

By:
Agdeppa, Rodel Jr.
Arrozal, Jhoana Mae D.
Calixtro, Christian Paul P.
Cruz, Francheska Denielle
Lopez, Kris Daniel A.
Monge, Christian M.
Marquez, Ashley Danielle L.
Magdasoc, Maria Angela T.
Nicosia, Valerie Joice M.
Rendon, Mark T.
Soria, Nicole A.
Rivera, Mhae M.
Torno, Maxzel France J.

_________________________

June 2023
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APPROVAL SHEET

This research entitled “LIVED EXPERIENCES OF GRADE 11- SOYER ON

BREAD AND PASTRY PRODUCTION”, prepared and submitted in partial
fulfillment of the requirements for completion/graduation in Senior High School,
has been examined and is recommended for acceptance and oral examination.

______________________
Roger Ocampo
Research Adviser

ORAL EXAMINATION

Approved by the committee of oral examiners on

June 13, 2023

__________________________
Rowena Gomez
Panel Chair

Roger A. Ocampo Erwin Maniago

Panel Chair Panel Chair

APPROVAL
Accepted and approved in partial fulfillment of the requirements for Senior High
School.

Loida L. Quirimo Jinky D. Navallo

Research Coordinator Research Teacher
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Acknowledgment

The researchers would like to express their gratitude to those who helped

make this study possible. First and foremost, the researchers wanted to express their

gratitude to Almighty God for providing the capacity, expertise, and chance to carry

out this study. The researchers would not be able to navigate the journey without

direction and compassion. To their teachers, who provided the literacy opportunity

that allowed the researchers to advance their baking knowledge and ability to apply

it to their nocturnal lifestyle and never-ending pursuit of knowledge. The

researchers sincerely appreciate Ms. Jinky Navallo, their instructor for Practical

Exploration 1, for the assistance and for directing the researchers. The researchers

would like to express their profound appreciation to Roxanne Munoz for her great

assistance in editing the research article, as well as for advice, counsel, and constant

encouragement in order to successfully finish this study. The researchers also like to

give a special thank to their parents for their unending love, prayers, and sacrifices,

as well as, for their financial assistance in making this study possible. Lastly, to the

Grade 11 Soyer students who became as informants, without their constant, selfless

love and support, this would not have been possible. The Glory be to God!
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Table of Contents

Page
Cover Page……………………………………………………………….………...i
Approval Sheet………………………………………………………………….…ii
Acknowledgment..…………………………………………………………….…..iii
Table of Contents………..………………………………………………….……iv
Title Page.………………………………………………………………………….1
Abstract…………………….………………………………………………………5
Introduction…….…………………………………………………………………..6
Objectives of the Study…….………………………………………..……………..9
Significance of the Study……………………….………………………………….9
Scope and Delimitation……………….………..………………..……………..….10
Methods………………………….………………………………………….……..10
Research Design……………………………….…………………………...……...10
Locale and Participants of the Study…………………………………………........11
Research Instrument ……………..……………………………………………......11
Data Collection Procedure ……….………………………………………….........12
Ethical Standard …….…………………………………………………………....13
Results…………….……………………………………………………………....13
Discussions……..…………………………………………………………………14
Conclusions…….…………………………………………………………………14
Recommendations……….………………………………………………………..15
References…….…………………………………………………………………..16
Appendix A Validation letter…………………………..…………………………18
Appendix B Interview Questions………………….……………………………...19
Appendix C Informed Consent………………..………………………………….21
Appendix D Plagiarism Clearance Form………………..………………………..23
Appendix E Documentation………………………………………………………25
Appendix F Resume………………………………………………………………26
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Abstract

This study gained a greater understanding of the Grade 11 Soyer's lived

experiences in bread and pastry production. A validated interview questionnaire

was used in this study's phenomenological qualitative research design, which

involved conducting interviews. Carel (2011) asserted that phenomenology is a

practical method for categorizing and arranging experience. The first-person

experience may thus be particularly studied using phenomenology to better

comprehend it. Phenomenological Design was applied throughout this study

because the researchers wanted to figure out what are the lived experiences of

Grade 11-Soyer. Furthermore, the purpose of this method is to describe the

informants' lived experiences on Bread and Pastry Production. In order to learn

more, the researcher spoke with three Grade 11 Soyer students about their

experiences taking the Bread and Pastry Production course. The researchers

discovered that the majority of Grade 11 Soyer students’ struggle with baking,

frequently running out of ingredients and having unsuccessful results. The majority

of students practiced their baking skills by doing it again and again.

Introduction
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Baking continues to be a fundamental skill and crucial for nutrition since baked

items, especially breads, remain a common and crucial food from an economic and

cultural aspect. Since baking requires students to pay attention to and carefully

follow a set of very simple instructions, it is an excellent approach to develop

mindfulness. In other words, the researcher may concentrate on the details without

considering the tensions and concerns that occurred because the majority of the

possibilities have already been chosen.

While measuring and combining the components, the researchers are presumably

think about how everything will come together to create a fulfilling completed

product and choosing how and when to share it with others. Planning to fail is a

conventional wisdom, but it applies currently as well. Baking allows for to come up

with something it's going to enjoy, which will make the entire process more

enjoyable.

A technical-vocational curriculum called Bread and Pastry Production NC II,

often referred to as Baking and Pastry Production NC II, helps students hone their

abilities in making cakes, sweets, and bakery/pastry goods. Students enrolled in the

NC II program for Bread and Pastry Production acquire training in the use of

cutting-edge baking tools, equipment, methods, and equipment. (Apicius Culinary

Arts & Hotel Management, Inc., 2023).

According to Tesda Online (2017), the NC II program in Bread and Pastry

Production teaches students how to make pastries and desserts for use in hotels,
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restaurants, and other food-related businesses across the nation—basically, how to

run your own bakery. Baking experience is crucial in this field.

The advanced Bread & Pastry Production topic has a distinctive style of

delivering high level subjects, expertise in baking is required to further inspire

learners, according to Hackner (2015). At its most basic, bread is just a mixture

made of wheat meal and water that has been baked over surrounded by heat.

According to the Indeed Editorial Team (2023), technical skills are important

for a students who wants to practice baking because according to them, practicing

skills in baking can help to know how to measure ingredients, understand baking

times for various products, and decorate desserts. Subido (2020), believed that

learning the skill at baking requires a lot of work, so students should practice their

skills in baking.

According to Harari (2015), investigated that baking abilities and the

uncertainties around words linked to baking. As part of food selection and baking

skills, it is important to gain a knowledge of components in the larger baking

system.

According to Magahin (2020), expressed that there are many kinds of bread and

whatever kind of bread eaten, people remember it for its quality. Gaps in the study

literature are also addressed, and ideas for future research are offered. Although not

well studied, baking practices have significance to understanding how cultural,

environmental, and economic factors relate to human nutritional health.

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Agripa (2017), mentioned that bakery goods, ingredients such flour, cake flour,

bread flour, all-purpose flour, sugar, eggs, and others must be acquired. Each of

these components has its own conversion or substitution of weight and measure

from the conventional table weight and measure. When making bread, such as yeast

bread or quick bread, or dough, such as lean dough or rich dough, the ingredients

will vary.

In the same way, Talamisan (2021), noted that while making bread items,

necessary components are chosen, measured, and weighed in accordance with

established standards and processes. A variety of bakery goods are manufactured in

accordance with established mixing techniques, recipe formulations, and product

specifications.

Furthermore, Santos (2019), noted that one of the core competencies in Bread

and Pastry Production NC II is the preparation and production of bakery products,

during which we should take into account the ingredients to be used in the baking

products. The qualities of the final baked good are influenced by how the

components are mixed. Additionally, the amount of time and space between mixing

the batter and baking has an impact on the final product's quality, that is why

enhancing skills in baking is crucial. This study is being conducted by researchers

in order to understand on how the researchers can enhance their skills in baking and

to explore more about their lived experiences.

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Statement of the Problem

This study sought to determine the lived experiences of Grade 11-Soyer

regarding Bread and Pastry Production. This research aimed to answer the

following questions:

1. What are the lived experiences of Grade 11- Soyer on Bread and Pastry

Production?

2. How do the students of Grade 11- Soyer feel about their lived experiences on

baking bread and pastries?

3. What are the coping mechanism made by the Grade 11-Soyer while taking

Bread and Pastry Production Strand?

Significance of the study

Researchers aim to know the experiences of Grade 11-soyer on Bread and Pastry

Production that will help the researcher to obtain their lived experiences. The

following were helped by the study's results and provided information to the

researchers for their research:

Students. This study will serve as the guide or reference in enhancing their

skills.it will also help them to know what are thew skills that they need to improve.

Teachers. The proposed study will help the teachers with information and

knowledge that will provide activities to enhance and improve the performance by

learning about the lived experiences of the students in their skill in baking bread and

pastries.
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Parents.The proposed study will encourage the parents to monitor and check their

children to ensure a good performance in school.

Future Researchers, this study will serve as their guide in future purposes.

Scope and Delimitation

This study focused on the informants' lived experiences regarding bread and

pastry production. This study understand the thoughts of Grade 11 bread and pastry

students involved in the production of bread and pastries. The research will include

a few questions created by the researchers directly.

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Methods

Research Design

Carel (2011) asserted that phenomenology is a practical method for categorizing

and arranging experience. The first-person experience may thus be particularly

studied using phenomenology to better comprehend it. Phenomenological Design

was applied throughout this study because the researchers wanted to figure out what

are the lived experiences of Grade 11-Soyer. Furthermore, the purpose of this

method is to collect the informants’ lived experiences on Bread and Pastry

Production.

Locale and Participants of The Study

Population is the whole or aggregate of all the things, people, or things that fit a

certain description as stated by Polit and Hungler (1999). Purposive sampling was

utilized to select the appropriate informants. In this research, the population was

focused on the Grade-11 students of Angeles City Senior High School, who provide

specific knowledge about the topic of this research. Grade 11-Soyer Bread and

Pastry Production Students of Angeles City Senior High School were selected to

take part in this research for they all possess similar characteristics which are

needed for the sake of credibility and reliability of the study for future research.

Research Instrument

The researchers interviewed the informants using a set of questions containing

two parts. Particularly, a structured type of interview will be utilized that uses
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conversational and focused communication between the interviewer and the

interviewee (Keller & Conradin, 2019). The researchers wanted to have an

interesting conversation with the informants, this form of interview style was the

most effective and best for the study. The researchers provided open-ended

questions allowing the participants to speak freely and give more specific

information.

Research Procedure

Considering the situation with the new normal and that face-to-face classes were

implemented, the researchers decided to ask for permission from their research

advisers to allow them in conducting an interview with their informants. After being

permitted, the researchers then started to prepare sets of questions that will be used

for gathering information through interviews. To validate the questions, they

proposed a validation letter to their research adviser. So as their validator they also

asked their English teacher, to proofread and check the grammar of their questions.

With that, they also prepared a consent form of their respondents to sign as proof of

their full participant in the study, which was also checked by their Practical

Research 1 Teacher. In gathering data, the researchers utilized 3 main questions

with one sub questions each which will be asked during the interview to the

respondents, enabling them to gain a wide range and variety of responses, and

collect more accurate, complete, and reliable data which is relevant to their study.

After obtaining the appropriate data from their respondents, the researchers
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organized the responses of the students and encoded them using Microsoft Word

Document to prepare them for data analysis.

Ethical Consideration

To follow ethical practices in research, the researchers will obtain permission

from concerned individuals before conducting their research. The informants will

also be informed with the research objectives and their identity will be confidential.

According to the University of Nevada (2021), safeguarding the information being

disclosed by the respondents should be required as it protects the participants their

consent.

Results

Thematic Analysis

The researchers gathered responses from 3 selected students from Grade 11-

Soyer at Angeles City Senior High School. The data acquired from the research

instrument is interpreted in this research chapter.

The information acquired led to the following findings:

1. According to the results of this research, knowledge of the right ingredients and

steps in making bread is essential to ensure its outcome.

2. According to all of the informants, feeling unease is reasonable, especially

because it's important for them to have all the supplies and tools they need to

produce bread and pastries.

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3. This study indicates that each informant made a range of errors, but that this did

not stop them from remedying them in an appropriate way and making the

errors right the next time.

Discussions

This part presents the conclusions/summary of the findings and the researchers’

recommendations. After interpreting the data gathered from the results, this chapter

will focus on the conclusion and findings of the study conducted by the researchers.

Conclusions

Based on the results of the conducted study among grade-11 soyer students

whose partaking Bread and Pastry Production Strand, in order to cope all of the

activities during the actual process of baking, most of the students believed that they

learned a lot because of their cooperation and while the students cooperate, they

studied and learned a lot in terms of importance of the measuring tools and the

ingredients, and other students applied what they've learned by making a dough.

Most of the students also created their own ways or steps on how will they execute

an specific baking task on time and they also set a right measurements for every

ingredients they use. On the other hand, the creativity of the students are shown.

Most of the students recreates their baked products by applying remedies such as

separating failed products to the well baked products. Well baked products are

mostly used for presentation but after these students set aside the failed products,

they still believe that those products will help them to create a perfect product.
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Lastly, Bread and Pastry Production partakers describe the benefits of having a

coping mechanism towards executing an specific task. Most of the students

answered in opposite way. Most of the students felt dismayed and stressed because

they experienced lack of baking tools and equipments available in the kitchen room.

Others didn't know what alternative they will use. But others are making ways to

accomplish what they do in the kitchen room in the alloted time. In conclusion,

mixed emotions are felt by these students. However, some students kept their mind

on how they accomplish the task on time.

Recommendations

1. Future researchers can conduct a study on the benefits of baking since it is their

first time baking and how they would carry out their tasks based on the study's

findings.

2. Future researchers will be able to use the findings to do research on the factors

that motivate students to choose the course Bread and Pastry Production.

3. Researchers in the future could potentially construct creative baking techniques

to show off their skills not just in traditional baking but also in different types of

baking.
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References

Agripa (2017). Bread and Pastries. https://www.google.com/search?

q=agripa+2017+in+baking&oq=agripa+2017+in+baking+&aqs=chrome..69

i57.18019j0j7&sourceid=chrome&ie=UTF-8

Apicius Culinary Arts & Hotel Management, Inc. (2023). Bread & Pastry

Production NC II in the Philippines. https://www.apicius.edu.ph/bread-and-

pastry-production-nc-ii

Hackner, S. (2015). Related Literature About Bread.

https://www.ipl.org/essay/Related-Literature-About-Bread-

FKWFUQK6J486

Harari (2015). Pastry Arts Programs. https://enderunextension.com/program/pastry-

arts-program/

Indeed Editorial Team (2023). Important Baker Skills (With Tips for Improvement).

https://ca.indeed.com/career-advice/career-development/baker-skills
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Magahin,(2020). Chapter ll in Bread and Pastry.

https://www.studocu.com/ph/document/batangas-state-university/manageme

nt-accounting/chapter-2-bread-and-pastry/55708063

Santos (2019). Innovation in the Philippine Baking Industry.

https://news.oneexpert.gov.ph/featues/innovation-philippine-baking-

industry/

Subido M., (2020). Skills Every Baker Should Have.

https://www.escoffier.edu/blog/baking-pastry/every-baker-should-have-

these-8-skills/

Talamisan (2021). Reasons Why Baking Makes You Feel Better.

https://littleraesbakery.com/2021/05/04/6-reasons-why-baking-makes-you-

feel-better/

Tesda Online (2017). Bread and Pastry Production NC II. https://etesda.gov.ph/

course/index.php?categoryid=1305
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Appendix A Validation Letter

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Appendix B Interview Questions

1. In what ways have you grown your skill set or experience in your last baking

experience? (*Sa paanong paraan mo naayos o nahasa ang iyong kaalaman sa

huli mong karanasan sa pag be-bake?)

“When it comes to recipes, I am making sure that the procedures that I am

following are right.”

(“Inaayos ko ang aking pamamaraan ng tama sa kasangkapan.”)

“I cooperated, so I learned every tool and measure of the product that we are

baking.”

(“Ako ay nakipag-kooperasyon, inaralbang bawat kasangkapan at sukat ng

aming ibe-bake.”)

“It enhanced my skills at making dough.”

(“Mas nahasa ako sa paggawa ng dough”)

2. What step did you do when the products that you baked turned out to be

rejected? (*Ano ang iyong ginawang hakbang sa mga oras na nakagawa ka ng

mali sa pag be-bake?)

“Inaayos ko o nireremedyohan ang aking mga bine-bake sa pamamagitan ng

saktong sukat.”

(“I fix or remediate my baked goods by taking the right measurements.”)

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“Ang hakbang ng aking ginawa ay tinatabi ang mali at aking isasaayos sa

susunod na mag-bake ako.”

(“The step I took was putting the wrong one aside, and I'll fix it the next time I

bake.”)

“Kapag ako ay nagkakamali iniisip ko ang p’wede kong magawa para maayos

ito.”

(“When I make a mistake, I think about what I can do to fix it.”)

3. What did you feel when you do not have enough ingredients while baking?

(*Ano ang iyong nararamdaman kapag ikaw ay may kakulangan sa sankap sa

pag ba-bake?)

“Medyo napipikon kase sa kakulangan ng gamit at sangkap kase di ako

makapag-bake ng maayos dahil di ko alam ang mga pamalit sa sangkap.”

(“It's a bit frustrating because of the lack of tools and ingredients because I

can't bake properly because I don't know the substitutes for the ingredients.”)

“Ako ay nalulungkot at nadidismaya.”

(“I felt sad and disappointed at the same time.”)

“Naiistress ako ngunit iniisip rin na may paraan upang maayos ito.”

(“I'm stressed, but I also think there is a way to fix it.”)

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Appendix C Informed Consent

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Appendix D Plagiarism Clearance Form

Proposed Certificate for Plagiarism

It is certified that the research titled “Lived Experiences of Grade 11- Soyer on

Bread and Pastry Production”by Agdeppa, Rodel Jr, Arrozal, Jhoanna D,

Calixtro,Christian Paul P, Cruz, Francheska Denielle M, Lopez, Kris Daniel M,

Marquez, Ashley Danielle L, Magdasoc, Maria Angela T, Monge, Christian M,

Nicosia, Valerie Joice M, Rendon, Mark T, Rivera, Mhae M, Sorio, Nicole A,

Torno, Maxzel France J. has been examined by their Research Teacher. We

undertake the follows:

a. Research has significant new work/knowledge as compared already published or

are under consideration to be published elsewhere. No sentence, equation, diagram,

table, paragraph or section has been copied verbatim from previous work unless it is

placed under quotation marks and duly referenced.

b. The work presented is original and own work of the author (i.e. there is no

plagiarism). No ideas, processes, results or words of others have been presented as

Author own work.

c. There is no fabrication of data or results which have been compiled/analyzed.

d.There is no falsification by manipulating research materials, equipment or

processes, or changing or omitting data or results such that the research is not

accurately represented in the research record.

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e. The research has been checked using Turnitin (copy of originality report

attached) and found within limits as per HEC plagiarism Policy and instructions

issued from time to time.

Jinky D. Navallo
SHS-TII
June 20, 2023
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Appendix E Documentation
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Appendix F Resume