Financial Constraints and Perceived Bakery Operation Competency Among Public Senior High School Students

This study examined the financial constraints and perceived Bakery Operation competency of Grade 11 students at Tuy Senior High School during School Year 2026–2027. Using a descriptive-correlational quantitative design and total enumeration, the study involved 57 students. A researcher-made questionnaire assessed access to ingredients and baking materials, availability of baking tools and equipment, transportation and related school expenses, family financial support, and perceived competency in baking skills, equipment handling and operation, food safety and sanitation, and product preparation and presentation. Data were analyzed using descriptive statistics, independent-samples t-tests, one-way ANOVA, and Pearson product–moment correlation. Financial constraints were generally manageable, although access to tools and equipment represented the most evident resource challenge and family support was strong. Students rated their competency highly in all four domains. Selected differences according to sex were significant, whereas differences by age, family income, and monthly allowance were generally nonsignificant. None of the financial-constraint dimensions showed a statistically significant relationship with perceived Bakery Operation competency. The proposed BAKE-SUPPORT Program addresses resource access and practical skills reinforcement. The findings concern self-reported competency and do not establish causal effects.