Abstract
This study aims to detect and analyze students’ needs for a textbook and recipe book that efficiently address their academic, experiential learning requirements in cake making and to contribute to the enhancement of instructional resources in pastry and culinary education by ensuring that learning materials are appropriate, learner-centered, and helpful of skill development. This research used a descriptive quantitative method. The results of this study indicate that: (a) Textbook and recipe book is very important to support students' skills in their chosen program; (b) The existing baking recipes on school that is aligned with TESDA requirements are not sufficient for students to pass National Certificate in Bread and Pastry Production Level II (NCII); (c) students Likes to read recipe books outside of class; (d) Activities are necessary to improve student’s underpinning knowledge in baking; (e) Recipe book help students to innovate existing dishes; (f) Hospitality management Students and TESDA learners need to study Bread and Pastry Production books and recipes; (g) Students need a textbook that is aligned with TESDA requirements to pass National Certificate in Bread and Pastry Production level II. In conclusion, students of the Bread and Pastry production training and Program need textbooks that suit their needs. The need for Cake making TEXTBOOK and recipe book is vital for students and people who are enthusiast in bread and pastry production for their theoretical needs and skill enhancement while they are finishing their study and they can use this to innovate new recipes.