Effectiveness of the Competency Standards of BPP NCII Training

Abstract

The government together with private institutions offers a lot of industry-based training that helps the youth prepare for better job opportunities. This study aims to investigate the effectiveness of the Bread and pastry production NC II training. The result of this study will be used to serve as the basis for creating a training plan to strengthen the Bread and pastry production NC II training. The descriptive method of research design was utilized for the creation of this study. The researchers gathered the necessary information from the respondents of this study by administering interview questions. The questionnaire and checklist that was developed by the researcher, which is based on the training regulations established by TESDA for Bread and Pastry Production NC II, was validated both in terms of its face validity and its content by a panel of industry experts. The study made use of different statistical tools, including ranks, frequency counts, and mean. Respondents rated the level of effectiveness of basic, common, and core competencies as "neutral," indicating that all training competencies were neither effective nor ineffective. This study has the potential to be utilized by other Technical Vocational Institutions to increase the quality of training based on the response of the respondents