Concepcion Vocational School: Research: Commercial Cooking NC II Curriculum and Job Requirements for Cooks

Abstract

Title                 :       Comparative Analysis between Competencies of CVS Curriculum
                             in Commercial Cooking NC II and Job Requirements for Cooks in
                               Food Industries

Researcher : Lerma P. Llorente

CVS - October 2011

The study was conducted to find out comparative analysis between competencies of CVS Curriculum in Commercial Cooking NC II and job requirements for cooks in food industries.

The study utilized the descriptive narrative method of research the use of questionnaires. Interview and documentary analysis were use in determining the graduate performance in the National Certificate II in Commercial Cooking. Fifteen employed graduates from Concepcion Vocational School and twenty five managers and supervisors from food industries were involved in this study. Statistical tools such as frequency counts, percentage, mean, rank and t- test were used to describe and interpret the findings.

Results revealed that both industry and the absorbed graduates believed that CVS curriculum developed the trainees skills, knowledge and attitude that makes them employable and in demand. They agreed that the competencies contained by the CVS Curriculum were excellent.

CVS CC NC II graduates have a 100% passing percentage, majority are casual status of appointment. Most employers needs cooks, bus boys and kitchen helpers, while bakers were least to employ. Food industries needs more than 20 cooks, bus boys and kitchen helpers while on the other hand, one needs 5 bakers, while majority do not need chefs. They prioritize to hire those graduates with skills in food preparation; skills in food service and the least priority to hire are bakers. Majority of the employers accepts applicants even without NC II in CC because of the contractual and casual nature of appointment. Only 5 employers prefer applicants with NC Certificate. On a follow up interview, applicants with NC Certificate are their priority to absorbed, even if it is not a requirement by food industries. Among the 15 respondents, 8 were assigned in the food service division, 3 in the food preparation division (kitchen), 3 cashiering section and 1 in the stockroom which represents the least number of respondents. CVS graduates are fully prepared and qualified.

All the competencies acquired by the graduate employees from the program were relevant to what the industry requires them to possess.

Their possession of Commercial Cooking National Certificate Level II shows that they can really performed the competencies enumerated in the curriculum which make them in demand and employer were guaranteed of their productivity, right knowledge, skills and attitude in performing the job, easily absorbed.

The Commercial Cooking NC II graduates believed that their qualifications in relation to their employment and the perspective of employers about the qualification of the absorbed graduates both strongly agreed that: graduates

a. passed the assessment which makes them employable

b. possess the right knowledge, skills and attitude in performing the job

c. with NC II Certificate in Commercial Cooking are in demand

d. with DTS experience minimize the cost of training

e. easily absorbed by food industry because of the quality training

f. with DTS experience developed according to company’s needs

g. with industry experience guaranteed highly skilled and productive worker

Trainers strongly agreed that Concepcion Vocational School Commercial Cooking NC II curriculum is very effective in terms of skills development of the graduates. On a follow-up interview with the respondents regarding competencies or personal attributes the students should possess, the managers and supervisors suggested that graduates should develop their self confidence, values formation and improve their personality and punctuality.

Based from the findings, it may be concluded the competencies contained by the CVS Curriculum was excellent because of their passing percentage of 100%. The respondent’s status of appointment is due to global crisis we are experiencing at the moment and the employer needs was based on the scope of their business. Majority of the managers do not require holder of National Certificate because of the fast turnover of manpower requirements but applicant with NC Certificate are their priority .The respondents work assignments was due to the scope of work and manpower requirement of the food industry. CVS graduates are fully prepared and qualified in their performance in the industry because of the acquired the skills in CVS Curriculum in Commercial Cooking NC II. All the competencies acquired by the graduate’s employees from the program were relevant to what the industry requires them to possess because training regulation was developed by the industry experts. There are several qualities contributory to the employment of the graduates such as holder of NC II and their DTS experience, possessing these qualities, graduates are guaranteed them of landing a stable job. The trainers strongly agreed that Concepcion Vocational School Commercial Cooking NC II curriculum is very effective in terms of skills development of the graduates. The passing percentage of 100% in the National Assessment in Commercial Cooking NC The respondents agreed that competencies or personal attributes the students should possess suggested that graduates should develop their self confidence, values formation and improve their personality and punctuality.

To ensure relevance of the CVS curriculum to industries manpower requirement it is recommended the continuous review of CVS Commercial Cooking NC II curriculum in order to relate it to the current Training Regulations if there are improvements made. Trainers should not only focus on teaching the knowledge and skills but also strengthen the teaching of values formation, self confidence and improvement of punctuality to prepare them in their DTS. Strengthen the teachers capability by attending seminars and conferences to continuously produce globally competitive CVS graduates The industrial coordinator should continue the linkage, partnership and networking with different stakeholders and coordinate more closely the CVS Commercial Cooking NC II curriculum to match their manpower requirements. Periodic assessment of the DTS implementation should be monitored in order to properly addressed problems and issues affecting the program.

Introduction:

To assure the provision of quality technical vocational education and training, TESDA UTPRAS requires for the registration of training program before it can be offered to the public. One of the critical aspects of this registration is the Curriculum. The Curriculum contains the competencies students should acquire for a job qualification.

One of the registered programs of Concepcion Vocational School is a With Training Regulation (WTR) in Commercial Cooking NC II. The program qualification was granted Certificate of registration in February 2009. From April 2009 to December 2010, CVS was able to graduate 11 batches of Commercial Cooking NC II, with a total of 284 graduates.

To ensure the Curriculum relevance of CVS Commercial Cooking NC II to job requirements of cooks and related workers in the food industries, a research study shall be conducted to assure relevance and responsiveness of the curriculum to the job market requirements.

This undertaking is a joint effort with AST Jollibee Group of Companies headed by Mr. Joselito Espino, Group Manager.

Statement of the Problem

The study aims to answer the following questions:

1. What are the competencies contained by CVS Commercial Cooking NC II Curriculum?

2. What are the qualification requirements for cooks and related work needed by local food industries?

3. Is there relevance on the competencies acquired from Commercial Cooking NC II in CVS to the qualification requirements of the food industries?

4. Is there a significant difference between qualification requirements of food industry and the acquired competency qualifications of students?

5. What are the perspectives of Commercial Cooking NC II graduates about their qualifications in relation to their employment?

6. What are the perspectives of the employers about the qualifications of the absorbed graduates in relation to their employment?

7. Is there a significant difference between the perspective of Commercial Cooking NC II graduates and managers?

Hypothesis:

1. This study intends to test at .05 level of significance that: There is significant relationship on the competencies in Commercial Cooking NC II Curriculum and qualification requirements of local industries

Significance of the Study

This study shall provide feedback on the competencies desired for a job occupation as cook or other related tasks in the food industry. Results of the study may also provide additional inputs on how to improve further CVS curriculum for commercial cooking.

Scope and Delimitation of the Study

The study shall be limited to the graduates in Commercial Cooking NC II from April 2009 to December 2010 who are employed in food industries within the proximity of Concepcion Vocational School service area, Concepcion and Pampanga, and their employers for accessibility.

The study shall focus on the competencies acquired buy the CVS Commercial Cooking NC II students and the required competencies of the job of cooks in the food industries.

Definition of Term:

1. Commercial Cooking NC II. This is the course students take to acquire the competencies for cooks qualification.

2. Competency-Based Curriculum. This refers to all the competencies students must undergo in a curriculum.

3. Competency. This refers to the knowledge, skills and attitude required in the performance of an occupation.

4. In-School Training . This refers the training conducted in school.

5. In-industry Training. This refers to the training of the students in industry.

6. Industry Partner. This refers to an establishment with existing agreement with CVS as training partner.

7. Trainer. This refers to the instructor in-charge of the training.

8. Qualification. This refers to the acquired skills, knowledge, skills and attitudes that enable a student to qualify for a job.

9. Training Institution. This refers to the institution where education and training takes place like Concepcion Vocational School.

Acronyms used in the study:

CC – Commercial Cooking

CVS – Concepcion Vocational School

DTS – Dual Training System

NC II – National Certificate

TVET – Technical Vocational Education and Training

WTR – With Training Regulation

Research Method

This research study shall use the descriptive narrative method utilizing survey questionnaire checklist to determine whether there is significant relevance between competency qualifications acquired by Concepcion Vocational school Commercial Cooking NC II students and competency requirements for cooks and other related workers by food industries.

The questionnaires will be administered to graduates of CVS Commercial Cooking NC II and the managers of the food industries in the locality employing the graduates to determine their preferences /decisions for qualifications in hiring their workers.

Sources of Data

The study shall be conducted to the food industry partner institutions of Concepcion Vocational School and other establishments employing the Commercial Cooking NC II graduates from Concepcion Vocational school.

Respondents are graduates in Commercial Cooking NC II, their trainer, the managers and supervisors of food industries.

Data Gathering Instrument

The researcher shall use the following instrument in the conduct of the study.

1. Survey Questionnaire – checklist of competencies shall be administered to group of graduates, the trainer, the employers and supervisors.

2. Interview – shall be conducted to managers, supervisors, trainers and students

3. Observation – shall be conducted to observe work performed by cooks and other related workers in food industries to confirm tasks performed in their jobs.

4. Documentary analysis of the Concepcion Vocational School Commercial Cooking NC II curriculum and ledger of students performance on their jobs.

Data Gathering Procedure:

Letter of request to administer the survey questionnaire and conduct of interview shall be sent to industry partners of CVS and other food establishments in our service area.

Statistical Treatment

The data collected were treated statistically using arithmetic mean, percentage and correlation. Likert scale was also used in order to describe properly the perception of the respondents. To determine relationship and influence of one factor to other variables, Pearson Product moment Correlation was used.