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    FIELD REPORT Group 4

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    DAVIE ELSISURA
    The document describes a field report conducted by Grade 11 students observing their Grade 12 classmates' performance on a bread and pastry production task. The Grade 12 students were observed in the kitchen laboratory as they prepared baked goods within a time limit. Some students struggled to keep up with the task, were missing some personal protective equipment, and made mistakes due to panic which resulted in incomplete ingredients and products that were not good quality.

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    FIELD REPORT Group 4

    Uploaded by

    DAVIE ELSISURA
    60 views3 pages
    The document describes a field report conducted by Grade 11 students observing their Grade 12 classmates' performance on a bread and pastry production task. The Grade 12 students were observed in the kitchen laboratory as they prepared baked goods within a time limit. Some students struggled to keep up with the task, were missing some personal protective equipment, and made mistakes due to panic which resulted in incomplete ingredients and products that were not good quality.

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    FIELD-REPORT-group-4

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    The document describes a field report conducted by Grade 11 students observing their Grade 12 classmates' performance on a bread and pastry production task. The Grade 12 students were observed in the kitchen laboratory as they prepared baked goods within a time limit. Some students struggled to keep up with the task, were missing some personal protective equipment, and made mistakes due to panic which resulted in incomplete ingredients and products that were not good quality.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    60 views3 pages

    FIELD REPORT Group 4

    Uploaded by

    DAVIE ELSISURA
    The document describes a field report conducted by Grade 11 students observing their Grade 12 classmates' performance on a bread and pastry production task. The Grade 12 students were observed in the kitchen laboratory as they prepared baked goods within a time limit. Some students struggled to keep up with the task, were missing some personal protective equipment, and made mistakes due to panic which resulted in incomplete ingredients and products that were not good quality.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    FIELD REPORT

    THE PERFORMANCE TASK OF GRADE 11 STUDENTS ON BREAD AND PASTRY


    PRODUCTION

    MEMBERS:

    DAVIE ELSISURA
    LEA ESPANO
    ZYRILLE BERGADO
    MARIA CRISTINA

    https://www.finduniversity.ph/majors/baking-pastry-production-nc-ii-
    philippines/#:~:text=Bread%20and%20Pastry%20Production%20NC%20II%20(also
    %20known%20as%20Baking,pastry%20products%2C%20cakes%20and
    %20desserts.&text=Students%20are%20also%20taught%20about%20different
    %20presentation%20methods%2C%20sanitation%20and%20safety.
    THE PERFORMANCE TASK OF GRADE 11 STUDENTS ON BREAD AND PASTRY
    PRODUCTION

    I. Introduction

    Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a
    technical-vocational program that develops the skills of students in preparing and producing
    bakery/pastry products, cakes and desserts. Students of the Bread and Pastry Production NC II
    program are trained in using modern baking techniques, equipment, tools and utensils and other
    baking appliances. Students are also taught about different presentation methods, sanitation and
    safety.Bread and Pastry Production NCII program is regulated by TESDA (the regulating body
    for vocational courses ), and offered by TESDA accredited training institutes. The program may
    also be incorporated in undergraduate courses such as BS in Hotel and Restaurant Management
    (BSHRM) and BS in Tourism (BST). This course was also provided by the Amaya School of
    Home Industries whereas the field report conducted, The Grade 11 students where observed by
    the students while doing their performance task. In this report the students used the Behavior
    sampling because they need to observe an entire group performing at the same time on the event,
    The focus of this observation was the proper handling of the grade12 students in comes of their
    performance task in baking, it’s conducted on their subject time which is the Bread Pastry
    Production and the used method in collecting data was observation method which the field report
    priority.

    II. Description of Activities

    As students who are observing the performance of their fellow classmates, the students noticed
    first that one of the group performance was not able to keep up on others. The performance task
    was conducted in the kitchen laboratory beside the classroom where the Bread Pastry Production
    students got their lectures. The day of the performance was in March 9, 2019 and the preparation
    time started in 10:00 of the morning. The first one we observed was their PPE, As BPP students
    the PPE still need to be required while performing the task in baking so that the food can be safe
    from contamination, but the observant notice that some of them are lacking by PPA equipment.
    And we notice also their behavior, almost of them were panicked and makes mistakes while
    doing their task in exact time, and their ingredients was not fully complete so the outcome are
    not good enough even eating them. The excessive damage of having an error after producing the
    product.
    Blended tally
    learning

    1 2 3 4 4 tally

    Q1

    Q2

    Q3

    Q4

    Q5

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