Name: _________________________________

Age: __________________________________
Gender: _______________________________

I. THE ROLE OF THE PRODUCT (BPCP) IN STUDENTS

Just check your choice/choices for the roles of the product to students.

Nutritional Source
Convenience and Accessibility
Dietary Diversity
Cultural and Culinary Exploration
Skill Development
Social Interaction and Sharing
Health and Wellness
Satiety and Energy Balance

II.STUDENT’S PROFILE

Kindly check your answer below. (Choose only 1 for this section)

FOR AGE:
( ) 13-14 years old.
( ) 15 years old.
( ) 16 years old.
( ) Others

FOR GENDER:
( ) MALE
( ) FEMALE

FOR AVAILABILITY:
( ) 5 – The ingredients is highly available at market store.
( ) 4 – The ingredients is available for use when needed.
( ) 3 – The ingredients is moderately available, sometimes it is not
applicable to the market store.
( ) 2 – The ingredients is less available to the market store.
( ) 1 – The ingredients is not available at all.

III. STUDENT’S PREPAREDNESS, PERCEPTION, AND ATTITUDE

TOWARDS BPCP

5- Highly Favorable 2- Less Favorable

4- Favorable 1- Unfavorable
3- Moderately Favorable
 I rate my preparedness, perception and attitude towards BPCP Bread as (___).
(Put your rate on the line parenthesis you can choose from the choices above.)

IV. AVAILABILITY, EFFICIENCY, AND ADEQUACY OF NEW

INGREDIENTS IN MARKET

Are there any ingredients available for bread-making process?

( ) YES ( ) NO
If there are how often they are available?
( ) ALWAYS ( ) SOMETIMES ( ) NEVER
Are they available for use?
( ) YES ( ) NO
Are the numbers of ingredients enough to supply the number of students inside
the school for use?
( ) YES ( ) NO

V. BAKER’S KNOWLEDGE AND SKILLS IN USING BPCP

Are the Banana, Peanut, Cinnamon and Potato used by the bakers (researchers)?
( ) YES ( ) NO
Are the bakers (researchers) have enough knowledge using Banana, Peanut,
Cinnamon and Potato for new ingredients for bread-making process?
( ) YES ( ) NO
Are the bakers (researchers) have extraction skills in using Banana, Peanut,
Cinnamon and Potato for new ingredients for bread-making process?
( ) YES ( ) NO

VI. KNOWLEDGE AND SKILLS IN BREAD MAKING

Kindly check your answer below. (Choose only 1 for each skill or categories)
rate)

Strongly Strongly
Usable Unusable
Categories Usable Unusable
(3) (2)
(4) (1)
Analytical Skills
Conceptual
Skills
Communication
Skills
Interpersonal
Skills
Leadership Skills
Teamwork
Technical Skills
VII. IMPACT OF BPCP AS NEW SUBSTITUTE INGREDIENTS FOR
IMPROVEMENT OF BREAD MAKING AS PART OF THE
CURRICULUM
Kindly check your answer below. (Choose only 1 for this section)

( ) 5 – The BPCP is highly effective as new substitute ingredients for

improvement of bread making as part of the curriculum

( ) 4- The BPCP is effective as new substitute ingredients for improvement of

bread making as part of the curriculum

( ) 3- The BPCP is moderately effective as new substitute ingredients for

improvement of bread making as part of the curriculum

( ) 2- The BPCP is less effective as new substitute ingredients for

improvement of bread making as part of the curriculum

( ) 1- The BPCP is ineffective as new substitute ingredients for improvement of

bread making as part of the curriculum

VIII. INVOLVING NUTRITIONAL CONTENT, DURABILITY,

AVAILABILITY, TASTE, AND TEXTURE

Are the Nutritional Content being good enough to sustain the nutrition of the
students?
( ) Yes ( ) No
Are the Availability of ingredients being good enough to make new processed
bread?
( ) Yes ( ) No
Are Durability of new processed bread enough?
( ) Yes ( ) No
Is BPCP Taste good enough?
( ) Yes ( ) No
Is BPCP Texture good enough?
( ) Yes ( ) No

IX. IMPACT OF BPCP INGREDIENTS AS NEW PROCESSED BREAD-

MAKING IN THE IMPROVEMENT OF BODY NUTRITION
Kindly check your answer below. (Choose only 1 for this section)

( ) 5 – The BPCP is strongly important as new substitute ingredients for

improvement of bread making as part of the curriculum

( ) 4- The BPCP is important as new substitute ingredients for improvement of

bread making as part of the curriculum
 ( ) 3- The BPCP is moderately important as new substitute ingredients for
improvement of bread making as part of the curriculum

( ) 2- The BPCP is unimportant as new substitute ingredients for improvement

of bread making as part of the curriculum

( ) 1- The BPCP is strongly unimportant as new substitute ingredients for

improvement of bread making as part of the curriculum