Factors of Students' Performance in Bread and Pastry Production

This study focused on the students’ performance in Bread and Pastry Production and how it is affected by the written works and hands-on activities. The study was conducted in Cluster II, comprising the city of San Pablo, located in the Third Congressional District in the province of Laguna. Ninety students in public high schools served as respondents. The student’s performance in Bread and Pastry Production was gauged regarding students' and teachers’ factors. Fifteen students by section were used. Four written tests and hands-on activities were prepared to comprise the lessons under TLE-BPP 8 third quarter; every other week, written tests and hands-on activities were used after the lesson. The result of the study showed that the teacher factors such as knowledge and pedagogy, skills, and teaching strategies are not significantly correlated with students’ performance in written works and hands-on activities. This result means that these teacher factors did not greatly influence the student's performance in class. It is recommended that TLE teachers advocate for Learners' development in Bread and Pastry Production and other areas of Technology and Livelihood Education by conducting seminars at least once a year to give teachers the necessary knowledge.