Manuscript Details - IJARW2403

ManuScript Details
Paper Id: IJARW2403
Title: “STUDENTS INTEREST AND EXPOSURE TO BAKING: INFLUENCE ON THEIR BAKING PERFORMANCE”
Published in: International Journal Of All Research Writings
Publisher: IJARW
ISSN: 2582-1008
Volume / Issue: Volume 6 Issue 7
Pages: 9
Published On: 1/28/2025 4:39:27 AM      (MM/dd/yyyy)
Main Author Details
Name: ANABELLE D. BALENDRES
Institute: Silae National High School - Department of Education Division of Malaybalay City
Co - Author Details
Author Name Author Institute
Alicia M. Diel Faculty, Lourdes College, Cagayan de Oro City, Philippines
Abstract
Research Area: Education
KeyWord: video tutorials, teaching quality, baking performance, interest in baking, teaching quality, Grade 8 students
Abstract: Baking has garnered renewed emphasis in educational curricula, recognized as both a creative outlet and a valuable practical skill with diverse applications. This study investigated the influence of students' interest in baking and their exposure to baking on their performance in bread and pastry production, specifically focusing on pandesal and cookie making. Data were collected from 118 Grade 8 students at a public school in the Division of Malaybalay City. Descriptive-correlational analysis was utilized to interpret the collected data. The research used tools to assess key variables: students' interest in baking, their exposure to baking through various means (including video tutorials), and the effectiveness of TLE instructor instruction. Each tool was carefully selected and adapted to ensure accurate and reliable measurement of each variable. Based on established studies, some research tools were used specifically for this study. Results confirmed a significant influence of both interest and exposure on baking performance. However, exposure emerged as having the highest influence. Based on the findings, it can be concluded that exposure to baking highly influences their baking performance and, to a lesser extent, their interest in the said activity. To enhance students' baking skills, consistent hands-on practice is recommended as well as taking advantage of opportunities that can help to refine their skills and improve time management and cleanliness. Teachers are advised to provide regular feedback and employ diverse, real-world teaching strategies including the integration of technology to the teaching and learning process. Future research is encouraged to explore the long-term effects of various baking exposure methods and investigate innovative approaches to improve technical and instructional effectiveness.
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IEEE
ANABELLE D. BALENDRES, Alicia M. Diel, "“STUDENTS INTEREST AND EXPOSURE TO BAKING: INFLUENCE ON THEIR BAKING PERFORMANCE”", International Journal Of All Research Writings, vol. 6, no. 7, pp. 94-102, 2025.
MLA ANABELLE D. BALENDRES, Alicia M. Diel "“STUDENTS INTEREST AND EXPOSURE TO BAKING: INFLUENCE ON THEIR BAKING PERFORMANCE”." International Journal Of All Research Writings, vol 6, no. 7, 2025, pp. 94-102.
APA ANABELLE D. BALENDRES, Alicia M. Diel (2025). “STUDENTS INTEREST AND EXPOSURE TO BAKING: INFLUENCE ON THEIR BAKING PERFORMANCE”. International Journal Of All Research Writings, 6(7), 94-102.
“STUDENTS INTEREST AND EXPOSURE TO BAKING: INFLUENCE ON THEIR BAKING PERFORMANCE”
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“STUDENTS INTEREST AND EXPOSURE TO BAKING: INFLUENCE ON THEIR BAKING PERFORMANCE”

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