Assessment on Status of the On-the-Job Training Program of BTTE: Basis for Curricular Design

Abstract

The study intends to assess the status of the on-the-job training program of Bachelor of Technical Teacher Education major in Food Service Management of Bulacan State University in terms of selected components and its relevance to industry needs. The input is the quality of the on-the-job training in terms of relevance, credibility, interactivity, organization, training environment and courtesy. The assessment status is also measured on level of effectiveness of the on-the-job program of students’ acquisition such as essential competencies, and industry-specific skills. The 132 respondents are students in food service management who were in their on-the-job training from industries who were selected using convenient sampling technique. The study used simple descriptive research design utilizing survey method. The frequency count, percentage and weighted mean were used to statistically analyzed gathered data. The findings of explain that the age bracket of respondents is 25 years old and below, female and single. The training quality as to credibility and interactivity are of best quality, while work ethics and service are the most effective dimensions of training quality with Food and Beverage Controls including culinary Arts as the most acquired skill.