Bread And Pastry Production Competency of Grade 11 Learners Toward Work Instructions Manual Development

Abstract

This study evaluated the competencies of Grade 11 learners enrolled in Bread and Pastry Production under the Technical-Vocational-Livelihood (TVL) Track and Home Economics (HE) Strand at Ambaguio High School, Poblacion, Nueva Vizcaya, for School Year 2025–2026. This study aimed to evaluate the respondents’ level of competency in key areas of Bread and Pastry Production, to provide valuable insights into their strengths and areas for improvement, and to serve as a basis for enhancing instructional strategies, designing targeted skills development initiatives, and developing relevant learning resources. The study employed a quantitative design using a validated evaluation sheet to assess the competencies of Grade 11 Bread and Pastry Production learners, with responses systematically collected, organized, and statistically analyzed in accordance with ethical standards. Results showed that the learners were generally moderately competent, showing strength mainly in bakery product preparation, while other areas, such as pastry, cakes, desserts, and petit fours, still needed further development in icing, decorating, dough preparation, following recipes, accurate measurement, equipment use, and product presentation, often made more difficult by limited resources. Moreover, identifying the specific skill areas for enhancement among Grade 11 learners and proposing a Work Instructions Manual (WIM) is a practical guide to strengthen instruction and improve hands-on competencies. The findings offer a practical implication for improving Bread and Pastry Production instruction by guiding schools to strengthen hands-on training, enhance facilities and teaching strategies, and adopt the Work Instructions Manual (WIM) to better develop learners’ skills and readiness for real-world baking tasks.