The study assessed the status of the on-the-job training program of Bachelor of Technical Teacher Education (BTTE)major in Food Service Management of Bulacan State University in terms of selected components and its relevance to industry needs. The input was the quality of the on-the-job training in terms of relevance, credibility, interactivity, organization, training environment, and courtesy. The assessment status was also measured on the level of effectiveness of the on-the-job program of students’ acquisition such as essential competencies and industry-specific skills. Strengths and areas for improvement of the on-job-training of the program were identified. The 32 respondents were students in foodservice management who were in their on-the-job training from industries in the first semester of the school year 2018-2019 were selected using a convenient sampling technique. The study utilized a simple descriptive research design using a survey method. The frequency count, percentage and weighted mean were used to statistically analyzed gathered data. The findings 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 the 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. The strongest quality of the on-job-training was interactivity and credibility which are both rated ‘best quality’. In terms of essential competencies, work ethics, service, commitment, communication, analytical, and core values and ethics were all rated ‘most effective’. The BTTE on-the-job training program also has some limitations based on the areas that still need to be improved. In the quality of the program, it was the relevance of training directly relates to the future jobs of the BTTE-FSM students and courtesy-honest communication occurs during training were just rated ‘god quality’. In terms of level of effectiveness, it was interpersonal-the ability to be compassionate got the lowest mean. The least acquired skill was marketing, advertising sales. It is recommended that the program chairman, dean, and faculty members prepare a 5-year development plan about the needs of students enrolled in on-the-job training of how the program could be sustainable and resilient being the practice environment of the technical vocational skills in food service management.