The Influence of Bread and Pastry Curriculum Strand on Students’ Employability

Abstract

This study examined the impact of the Bread and Pastry Production strand under the Technology and Livelihood Education (TLE) curriculum, along with its associated practical training, on the employability of senior high school students. Specifically, it aimed to determine how curriculum content, hands-on training, skill development, and work-related competencies influence students’ readiness for employment. Guided by Human Capital Theory, Experiential Learning Theory, Competency-Based Training Theory, and Social Cognitive Career Theory, the study utilized a quantitative research design employing a descriptive-correlational approach. Data were collected through a structured questionnaire administered to 150 senior high school students enrolled in the Bread and Pastry Production strand. Statistical tools such as frequency and percentage distribution, weighted mean, and correlational analysis were used to analyze the data. The findings revealed that the Bread and Pastry TLE curriculum and its practical training components significantly contributed to the development of students’ technical skills, work attitudes, and employability competencies. Moreover, a significant positive relationship was found between the quality of practical training and students’ perceived employability. The study concluded that strengthening hands-on learning experiences and aligning curriculum content with industry standards enhance students’ readiness for employment. Based on the findings, it is recommended that continuous curriculum improvement, enhanced teacher training, and stronger school-industry partnerships be implemented to further improve the employability outcomes of students in   Bread and Pastry Production.