RESEARCH PRESENTED BY

COOKERY STUDENTS- WISDOM

Acibar, Andree
Caguioa, Ajriandt Shaneeka
Baliguat, Mj
Sombrano, Juvan
Esplana, Rafaela
Samuel, Francheska
Gulane, Melanie
Dimandan, Mae Anne
Reyes, John Paulo

In partial fulfillment of the Requirement in

Research 2
 THE BENEFITS AND EFFECTS
OF TAKING BREAD AND PASTRY
STRAND FOR BREAD AND
PASTRY STUDENTS OF IMUS
UNIDA CHRISTIAN SCHOOL
 CHAPTER I
INTRODUCTION
 Nature And Background Of The Study
• Bread and Pastry is a technical vocational program that develops the skills of students in preparing and
producing bakery pastry products cakes or desserts.
• Bread is embedded in the Norwegian food culture and therefore a large part of our daily diet.

- According to www. bakeryindia.com8 , “The history of bread and cake starts with Neolithic cooks and
marches through time according to ingredient availability, advances in technology, economic conditions,
socio-cultural influences, legal rights (Medieval guilds) and evolving taste. The
 Statement Of The Problem

What are the different benefits of taking bread and pastry strand for bread and
pastry student in Imus Unida Christian School?
1. Does baking help you improve your skills?

2. Is baking skill helpful?

3. Are you thinking to build a bakeshop someday?

 Significance Of The Study
The findings of this study will benefit the following in order to help the researchers to gather information
about the study.

• Teachers
• Bread and Pastry Students
• Future Researcher
• Future Bakery Business Owners
 Scope And Delimitation
This study focuses on Benefits of taking Bread and Pastry Strand for
the incoming students of Technical Vocational Livelihood in Imus Unida
Christian School and this study limits its coverage in Bread and Pastry
Students in Imus Unida Christian School.
 Research Paradigm

Input Process Output

Possible Benefits Quantitative

and Effects of Research Enhance one’s
taking Bread and Aptitude Research capabilities through
Pastry Instrument the use of baking
 CHAPTER III
METHODOLOGY
Research Design

The study is qualitative study based on emphasize objective measurement and the statistical analysis
of data collected through questionnaires and survey used to know the benefits of taking Bread and Pastry
of Senior High School Students of Imus Unida Christian School

Locale of the Study

This research is conducted at Imus Unida Christian School with the respondents especially
from Grade 11 and Grade 12 Bread and Pastry Students.

Data Gathering and Procedures

- Profile (Name of the Business)
- Survey (Questions)
> Contemporary Marketing
> Online Marketing
 CHAPTER IV
RESULTS AND FINDINGS

• INCLUDE GRAPH OR TABLES

• Brief info of the Results
 CHAPTER V
DISCUSSION & CONCLUSION
• Brief info of the discussion of Results and Conclusion
THANK YOU !