A competency-based training plan in food production for practicum program of Central Philippine University

Abstract

Purpose of the Study This study aimed to have a closer analysis of the extent of training needs which affect the Food Production Management. The respondents were twenty- four (24) selected Practicum HRM Students, four (4) Supervisors and two (2) Managers. Methodology The main instrument used by the researcher in gathering data were the Questionnaires in reference with the TESDA's Commercial Cooking Competency standards. These were the Basic, Common and Core Competencies. Statistical tools such as the mean, frequency, percentage and ANOVA were used to describe and analyze the data. Summary of Findings Findings showed that The Basic, Common and Core Competencies were rated by the students, supervisors and managers as “Very Relevant” and that there is no significant difference between and among the ratings of the group of respondents on the extent of training needs of the of the Central Philippine University Hotel and Restaurant & Management students in the area of Food production/Kitchen. It was concluded that despite the positive ratings of the respondents on the extent of the training needs of Central Philippine University's HRM students there is still a need to improve the CPU-HRM Practicum Program on Food Production. It is recommended that the Proposed Training plan for Central Philippine University Hotel and Restaurant Management Practicum Program in the area of Food Production or Commercial Cooking be implemented required by TESDA and the industry.