Bread and Pastry Production Laboratory Resources of Selected HEIs in Camarines Sur, Philippines

This study assessed the status of available Bread and Pastry Production (BPP) laboratoryfacilities in select Higher Education Institutions (HEI’s) in the province, based on the BPP Training Regulation requirements of the office ofTechnical Education and Skills Development Authority (TESDA), evaluated the laboratory environment most preferred in the acquisition of learning by BPP students, and analyzed the relationship between the availability of laboratory resources and the National Certificate-II result of Bread and Pastry Production. Adopting the descriptive method, questionnaires were administered to randomlyselected respondents. Results showed that most of the training centers were able to meet and satisfactorily complied with TESDA’s regulations and were able to achieve a 100% passing result during its national assessment. The results further proved that both traditional learning and the availability of
laboratory resources are integral components vis-à-vis competencies required in the National Certification standards. On this basis, it is recommended that online delivery of learning may also be adopted by institutions to acquaint and allow students to appreciate the off-campus experience especially in this time of global pandemic. It is further recommended that training centers of higher education institutions must initiate these changes of strengthening and supporting TESDA’s program by encouraging its beneficiaries to take online technical-vocational courses so as to develop self-sustaining and self-sufficient individuals in the ‘new normal’.

Keywords –Bread and Pastry Production, Laboratory Resources, Learning Environment, National Certificate