The Effectiveness of Sanitary Practices in Baking Skills of G11 HE Students of Padre Garcia Integrated National High School

Padre Garcia Integrated National High School
Senior High School Department
The Effectiveness of Sanitary Practices in Baking skills of G11 HE Students of Padre Garcia
Integrated National High School
Members:
Regala, Zabina Marie C.
Idnay, Bernadeth D.
Sanchez, Ronron G.
Padilla, Jeffrey James A.
Grade 11 – TVL Comerford

Group 4
Introduction
Sanitary practices play a crucial role in demonstrating one’s baking skills, particularly for
Grade 11 Home Economics (HE) students at Padre Garcia Integrated National High School.
Effective sanitation measures not only ensure that the baked goods are safe for consumption, but
also reflect the students attention to detail and commitment to producing high-quality products By
consistently following proper hygiene protocols, such as washing hands, sanitizing surfaces, and
wearing appropriate protective gear, students can showcase their professionalism and dedication
to the craft Moreover, incorporating sanitation practices into the baking process can help students
develop good habits that will serve them well in future culinary endeavours. Overall, the
effectiveness of sanitary practices in demonstrating baking skills cannot be overstated and is a key
aspect of HE education at Padre Garcia Integrated National High School.
Sanitary practices are essential in any food-related environment, including baking. The
effectiveness of these practices can impact the quality of the products produced and the skills of
the baker. The study aims to investigate the correlation between sanitary practices and baking
skills among Grade 11 HE students at Padre Garcia Integrated National High School. The
research may explore the impact of proper sanitary practices, such as hand washing, cleaning
equipment, and maintaining cleanliness in the kitchen on the student’s baking skills. Additionally,
the study may delve into the effects of poor sanitary practices on the quality of baked products and
the potential correlation between inferior sanitary practices and lower baking skills level. The
findings may be in informing the design and implementation of baking curricular in HE programs
and could aid in developing guidelines for safe and effective baking practices. Ultimately, the
research may highlight the importance of maintaining cleanliness and hygiene in the kitchen,
particularly in the context of baking, where the products produced are meant for human
consumption
Background
Home Economics (HE) is a subject that aims to equip students with practical skills and
knowledge in various aspects of daily living, including food preparation and nutrition. The
effectiveness of sanitary practices in demonstrating baking skills of G11 HE students of Padre
Garcia Integrated National High School is an interesting research topic that explores the
relationship between baking skills and the application of sanitary practices among Grade 11 HE
students in a particular school. The study may investigate how student’s knowledge and
application of sanitary practices affect their ability to demonstrate baking skills, and whether there
is a significant correlation between the two factors. The research may also examine the impact of
the school’s curriculum and teaching approach on the student’s understanding of sanitary
practices and baking skills. The study may use both qualitative and quantitative research methods
to collect data, such as surveys, interviews, and observations The findings of the study may help
to inform the development of effective teaching strategies and curriculum design in HE education,
ensuring that students are equipped with the necessary skills and knowledge to prepare and
handle food safely and effectively. Overall, this research topic has the potential to contribute to the
improvement of HE education and the promotion of healthy and safe food practices among young
learners.
Significance of the study
This study is vital to the following sectors in the fulfilment of this research endeavour:
For the students, this will help them to evaluate if they have enough knowledge about proper
handling of the food. It can also help them to improve hygiene and sanitation practices in
educational settings which are effective for the prevention of educational settings which are
effective for the prevention of infections, controlling the transmission of pathogens and promoting
health.
For the parents, this study should establish and enforce strict standards of cleanliness for their
children to avoid foodborne illnesses and to keep you and your family safe from food poisoning.
For future researchers, this study was stated that more training on food safety helped in
improving the overall food handler's practice. Moreover, it also could assist them in the application
of new attitudes in food handling, consequently reducing the susceptibility of food contamination
and would like to recommend them to widen their scopes. Also, this will help the research to be
beneficial to many people and make TVL Department realize the effectiveness of food safety
training.
Objective of the study

The objective of this study is to determine how well hygienic procedures are used when
baking. In the academic year 2022-2023, the study is carried out among Grade 11 Technical
Vocational Livelihood (TVL) Home Economics (HE) Department students in the Senior High
School. The study’s findings served as a basis for an approach for teaching content presentation
in cleanliness. The objective of this research is to investigate the impact of implementing proper
hygiene and sanitation practices on the development and demonstration of baking skills among
Grade 11 Home Economics students. The researchers aim to to asses whether maintaining high
standards of cleanliness positively influences the students’ ability to produce high-quality baked
goods. By evaluating the students’ baking skills before and after implementing sanitary practives,
examining their adherence to these practices during the baking process, and analyzing the impact
on the quality, taste, and appearance of the baked goods, the study aims to provide valuable
insights into the importance of hygienic and sanitation in the context of baking education. The
findings will contribute to enhancing the teaching methods and guidelines for instructors and
students, thereby improving the overall competency and proficiency of Grade 11 Home Economics
students in baking.
Conceptual Framework and Paradigm of the Study
Demographic Profile:
Sanitary Practives
- Grade 11
in Baking Skills
- Technical Vocational Livelihood
(TVL)
Effectiveness of Sanitary Specialized TVL Teachers

Practices of the respondent
Figure 1: A Research Paradigm Representing the Conceptual Frame of the Study

The Conceptual Framework of this study illustrates the relationship of the profile to the
challenges encountered and the effectiveness of sanitary practices of the respondents. Also,
based on the findings the researcher with the collaboration of the Senior High School Facilitators
proposed a Bulletin Board to further assist the student’s personal, emotional, social, and academic
growth.
Statement of the problem
The main focus of this study is to find the results of the following:
1. What is the profile of the respondents with regards the results of the following:
1.1 Age
1.2 Gender
1.3 Strand
2. What are the challenges encountered by the students in baking?
3. What are the importance of sanitary practices in baking skills?
4. What are proper sanitary practices in baking skills?
Definition of Terms
The following are terminologies that were used operationally and are defined for purposes of
clarity.
Effectiveness - The degree to which something is successful in producing a desired result.
Sanitary Practices - Relating to being clean and healthy especially to the protection of health by
the removal or dirt and waste.
Demonstrating – Give a practical exhibition and explanation.
Baking - The action of cooking food by dry heat without direct exposure to a flame.
Cross-contamination – The process by which bacteria or other microorganisms are
unintentionally transferred from one substance or object to another, with harmful effect.
Minimize – Reduce to the smallest possible amount or degree.
Regulatory Compliance – Can be broadly defined as the adherence to laws, regulations, and
guidelines.
Crucial – Decisive or critical, especially in the success or failure of something.
Tidy – Arranged neatly and in order.
Foodborne – Caused by consuming contaminated foods or beverages.
Essential – Absolutely necessary; extremely important.
Impact – The action of one object coming forcibly into contact with another.
Correlation – A mutual relationship between two or more things.
Potential – Having or showing the capacity to become or develop into something in the future
Inferior – Lower in rank, status, or quality.
Implementation – The process of putting a decision or plan into effect; execution
Guidelines – A general rule, principle, or piece of advice.
Cleanliness – The state of quality of being clean or being kept clean.
Hygiene – Conditions or practices conducive to maintaining health and preventing disease,
especially through cleanliness.
Human Consumption – Includes to ingest, generally through the mouth, food, drink, or other
substances such that the substance enters the human body but does not include inhalation.
Home Economic – Cooking and other aspects of household management, especially as taught at
school.
Ensure – Make certain that shall occur or be the case
Consumption – The using up of a resource
Reflect – To give back or exhibit as an image, likeness, or outline.
Consistent – Acting or done in the same way over time.
Protocol – A system of rules that explain the correct conduct and procedures to be followed in
formal situations.
Endeavour – Try hard to do or achieve something
Overstated – Express or state too strongly; Exaggerate.
Professionalism – The competence or skill expected of a professional.
Dedication – The quality of being dedicated or committed to a task or purpose.
Scope and Delimitation
The scope of our study is the effectiveness of sanitary practices in demonstrating baking
skills of G11 HE students of Padre Garcia Integrated National High School. This study is delimited
only for G11 HE students of Padre Garcia Integrated National High School. The study only
focuses on sanitary practices in demonstrating baking skills of G11 HE students in Padre Garcia
Integrated National High School.

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Padre Garcia Integrated National High School

Senior High School Department

Grade 11 – TVL Comerford

Objective of the study

Effectiveness of Sanitary Specialized TVL Teachers

Figure 1: A Research Paradigm Representing the Conceptual Frame of the Study

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