Senior high school students’ performance in Bread and Pastry Production (BPP) NCII: basis for designing an intervention Materials

This study determined the level of influence on students’ performance of Senior High School (SHS) students in Bread and Pastry Production NCII in the municipality of Sto. Domingo, Albay as basis for designing intervention materials. It examined the socio-demographic profile of the students in terms of gender, family monthly income, educational attainment of parents, students’ interest, and access to resources. It also assessed the level influencing students’ performance along facilities and resources, performance tasks, work immersion, students’ interest, learning modality, and skill preferences. The study further tested the significant relationship between the socio-demographic profile and the perceived level of influence on students’ performance.
The study employed a descriptive-quantitative research design using a survey questionnaire administered to 48 Grade 12 students enrolled in Bread and Pastry Production NCII during the school year 2025–2026. Data were analyzed using frequency count, percentage, ranking, weighted mean, and Chi-square test. Findings revealed that most respondents were female, belonged to low-income families, and had parents with basic to secondary education. Work immersion, students’ interest, and skill preferences were identified as the most influential factors affecting performance. 
Based on the results, digital intervention materials focusing on personal protective equipment, creative performance tasks, work immersion, and career motivation were developed to address identified gaps. The study concludes that learner-centered and experiential factors greatly influence students’ performance and should be prioritized in instructional planning. Recommendations include strengthening work immersion programs, enhancing student engagement, and utilizing the developed intervention materials to improve competencies in Bread and Pastry Production NCII.