Guided Baking Sessions for Cake Preparation in Bread and Pastry Production Among Grade 9 Students at Sta. Teresa College Bauan Batangas

Abstract

This study examined the effectiveness of guided baking sessions in improving the mastery of cake preparation among Grade 9 students enrolled in Bread and Pastry Production at Sta. Teresa College, Bauan, Batangas during the School Year 2025–2026.

The research aimed to determine the students’ level of mastery in cake preparation before the intervention and to evaluate the extent to which guided baking sessions improved their performance in terms of procedural accuracy, creativity in output, adherence to food safety practices, and confidence in performing baking tasks.

A quantitative research design was utilized, involving 52 Grade 9 students as participants. Data were gathered through a researcher-made questionnaire using a four-point Likert scale and analyzed using weighted mean, frequency, percentage, and ranking.

Findings revealed that students initially had a low level of mastery in cake preparation before the intervention. After the implementation of guided baking sessions, learners demonstrated significant improvement in their baking skills, creativity, safety practices, and confidence. However, challenges such as limited baking equipment, complex procedures, and time constraints were also identified.

The study concludes that guided baking sessions are an effective instructional strategy for improving practical baking competencies. The study recommends the continuous use of structured demonstrations, adequate baking resources, and guided practice to strengthen students’ mastery in Bread and Pastry Production.