Video Tutorials and Baking Performance among Grade 10 Students.

This study focused on the perception of the students on the video tutorials as a learning tool used in teaching Bread and Pastry production and its relationship with their baking performance. The descriptive-correlational research approach has been employed that uses video tutorials and survey questionnaires. The respondents are Grade 10 students in San Antonio National High School at San Antonio, Quezon during the school year 2023-2024. In identifying the respondents of the study, total enumeration of the population was considered, thus, no sampling technique was applied. The respondents generally perceived the video tutorials positively with favorable responses on objectives, content, instructions, audio and visual quality, and frequency of use. Similarly, their baking performances received positive feedback, particularly in presentation, taste and texture, time management, and food safety and hygiene. The study found out that the video tutorials in terms of its components such as objective, content, and instructions do not significantly related to students baking technical skills performance. Moreover, in significant relationship also exerted between students' baking performance and the video tutorial audio quality, visual quality and frequency of use. On the other hand, the students' average baking performance was associated with video tutorials visual quality and frequency of use. [ABSTRACT FROM AUTHOR]