BEHAVIOURAL STUDIES OF EXTERNAL ATTRIBUTES OF BREAD

AND PASTRY IN SAN PABLO MUNICIPALITY

An Undergraduate Thesis Presented to the

SENIOR HIGH SCHOOL DEPARTMENT
San Pablo National High School
Poblacion, San Pablo

In Partial Fulfilment of the Requirements for the

Grade 12 Senior High Student
TVL - HOME ECONOMICS

By:

Name of Researcher/s

Januray 01, 2018

 ABSTRACT

TITLE: BREAD AND PASTRY INNOVATION: QUALITY AND DEMANDS TOWARDS

TECHNOLOGY VOCATIONAL LIVELIHOOD – HOME ECONOMICS
PERFORMANCES AMONG GRADE 12 – SECTION STUDENTS OF SAN PABLO
NATIONAL HIGH SCHOOL.

Authors: NAME OF RESEARCHER/S

Thesis Adviser: JUVY MAE SOJERO

Type of Document: THESIS

Type of Publication: UNPUBLISHED

Name of Institution: SAN PABLO NATIONAL HIGH SCHOOL

Address: POBLACION, SAN PABLO, ZAMBOANGA DEL SUR

 CHAPTER I
THE PROBLEM
Introduction
The importance of bakery products in our life and nutrition is significant. It is especially
because of the fact, that they are the foundation of the food pyramid; from time immemorial,
they are an important part of our diet; in the past, they have influenced the lives of our
ancestors; they have become a part of the history and culture of our nation. Bread comes in all
shapes, flavours and forms, and is typically made from accessible and affordable ingredients,
which are important because they help fill nutritional gaps in the diet as well as help to feel full
and satisfied. However, every organism has individual requirements − the amount and time of
consuming of them is individual. In general, it is recommended to consume them particularly in
the morning, as a snack or in the afternoon. On the contrary the bread and pastry has to be
skipped during the dinner.

SCHEMATIC MODEL OF THE STUDY

Figure 1. The model shows Independent and Dependent Variables relationship.

This study, with its formulated title, “Students’ Attitude in Cooking and Home
Economics Performance” among the selected respondents in San Pablo National High School
has considered twin variables - the independent and dependent variables.
The independent variable of the study is the “Students’ Attitude” which is expected to
ascertain its link to the “Cooking and Home Economics Performance” of the Students, the
dependent variable.
With the information on the variables and meeting the essentials for the research site,
the researchers, then, proceeded to the field to gather the needed data with the nod given by
the research instructor.
 STATEMENT OF THE PROBLEM

This study aimed to determine the relationship between Teacher’s Teaching

Proficiency and Student attitudes between academic performance in English among Grade
Dove students of San Pablo National High School.
.
Specifically, this study sought answers to the following questions:

1. What are the factors that affect the Students’ Attitude in their Cooking and Home
Economics Performance?
2. What is their level of academic performance?
3. Is there a significant relationship between Teacher’s Teaching Proficiency and Student
attitudes towards academic performance in English?

RESEARCH HYPOTHESIS

This study established the null hypothesis below which was tested at 0.05 level of
significance for Acceptance or Rejection.

Ho1: There is no significant relationship between Teacher’s Teaching Proficiency and Student
attitudes towards academic performance in English.

SIGNIFICANCE OF THE STUDY

 SCOPE AND LIMITATION

DEFINITION OF TERMS

CHAPTER II
REVIEW OF RELATED LITERATURE AND RELATED STUDIES