Future Chef's in Trouble: A QUANTITATIVE

RESEARCH ON THE IMPACTS OF

PANDEMIC IN CULINARY ARTS.

In

Partial fulfillment

for Practical Research 1

JOSHUA A. BAYSA

Researcher

NOBELLE FILIZARDO

Learning Facilitator

May 2021
 Introduction

In this trying times, students are struggling on deciding which course they’re

taking. This researcher will conduct a study about the impact of this pandemic in culinary

arts. Prior to this study, the researcher aspires to work in a field that involves cooking and

food preparation. Having this study can help other students to decide and have a

confidence on taking the career they want.

This research will attempt to address all of the questions posed by the researcher.

By doing so, the researcher will conduct a survey with questions that will assist the

researcher in pursuing a profession and performing research for websites, books, journals,

and articles.

The study will assist the researcher think practically about the things that a future

Chef must know and perform by instilling the value of the study. This research might

help culinary students feel more secure about pursuing a job as a chef in the future.

These are the questions that the researcher must be aware of and apply to

themselves in order to attain the research's goals.

1. What are the challenges of the people within culinary industry in this pandemic?

2. What are the realizations or lessons that the Covid-19 pandemic gives you?

3. What are the disadvantages of the students taking culinary courses in this

pandemic?

4. Is it possible to affect the performance of a culinary artist by this Pandemic?

5. What are the impacts of the pandemic to culinary arts?

 Scope and Limitation

This research includes the following topics and elements that culinary students aspiring to

be chefs must be aware of, grasp, and comprehend. This study also contains the impacts of the

pandemic in culinary industry. Disadvantages of taking culinary arts are also address in this

study. The researcher will also address the issues posed by the pandemic in the culinary industry.

This study will determine if the pandemic can change the performance to those who are

performing culinary arts. This will help the students adjust based on the results of this study.

The researcher has chosen students of Food and Beverage Services strand from the

school of University of Nueva Caceres, as a survey responder since the researcher understands

that it can help in answering all 5 of the researcher's questions.

The researcher had five questions that were relevant to the investigation. The year level

of the responders was also kept under control by the researcher. The researcher also employed

the Random Sampling approach, wherein the researcher conducted a survey for any gender with

the same year level.

 Review of Related Literature

This section comprises papers, journals, and material from websites, but the

trustworthiness of the material that will benefit the researcher and future researchers with

the same career research has been tested.

Challenges In Culinary Industry

According to Petersen, (2020) Those of us involved with education are being challenged

in every aspect of its delivery and evaluation. Add in culinary arts’ principles of cooking as well

as regarding cooking as both a business and a passion, we have mountains to climb to change

what we are teaching and how we are teaching it.

According to Menchin, (2021) The world has been living with Coronavirus through most

of 2020, and, unfortunately, the pandemic shows little sign of abating, especially in the early

months of 2021. Ensuring that safety standards are upheld in the industry is crucial to

maintaining the high level of trust that consumers have in food manufacturers presently. This

includes making sure that both the food on our plates is safe to eat and that the people who made

it are looked after too.

Lessons And Realizations

According to Hertzman, (2020) If there is anything that the Covid-19 pandemic has

taught us, it is that culinary educators are resilient and ready to do our best to educate and cater

to the needs of our students no matter what challenges we face. We also pull together to share our

knowledge and experiences with each other. Without the usual summer outlets for meeting and

networking, such as CAFÉ’s Leadership Conference, the ACF National Convention, the ICHRIE
Conference and many other state and local events, we have managed to work together virtually

more than ever before.

Disadvantages in taking Culinary Course

According to Zinshteyn, (2020) When COVID-19, the disease caused by the novel

coronavirus, forced the culinary arts program at Diablo Valley College online, student learning

was limited. Students submitted videos of themselves baking or cooking products at home, but

instructors couldn’t evaluate the performance on taste. Students also struggled to purchase basic

groceries in the early months of the pandemic. “Dairy, eggs, those kinds of things were just gone,

you couldn’t get it,” Davidson said, because of chronic shortages at stores. Meanwhile, suddenly

unemployed students didn’t have money to buy food, making it impossible to complete the

assignments.

Impact on Performance

According to Davidson, (2020) In lieu of practicing their skills at the campus eateries,

students in the culinary arts program are instead preparing 50 to 70 meal kits a week for the

campus food pantry. Each kit contains enough food to feed a family of four. Davidson said, that

his students are actually becoming better chefs during the pandemic because of increased

individualized instruction. It’s “a win-win scenario,” Davidson said, because students are both

activating all five senses again and giving back to the community.

Impacts of Pandemic in Culinary Arts

According to Robertson, (2020) These unprecedented times have had a large impact on our

industry. Fortunately, the culinary scene has always been—and will remain—flexible and resilient. While

COVID-19 has been a big challenge to chefs and restaurateurs, I know the resiliency of leaders in the

food industry will prevail.

 According to Palrao, (2020) This unexpected crisis has particularly affected the tourism

industry, and as a result, the restaurant business has been one of the most affected . Restaurants

were forced to either close or operate with many limitations, and in Portugal, only takeaway and

delivery services were allowed.

Methods and Results

This portion of the study covers the analytic procedure, respondents, instruments, and

conclusions. The researcher performed a survey of random students enrolled in a Food and

Beverage Services strand that aspires to be a Chef. The respondents are from University of

Nueva Caceres.

The students/respondents are from one reputable university.

1.) What are the challenges of the people within culinary industry in this pandemic?

Figure 1.

Figure 1, summarizes all the answers of the respondents, Upholding Safety Standards,

60%, having the highest percentage, and Health issues, 0% having the lowest percentage for the
first question. It means that most of the respondent being challenged in upholding safety

standards.o

2.) What are the realizations or lessons that the Covid-19 pandemic gives you?

Figure 2.

Figure 2, summarizes all the answers of the respondents, Being resilient and To adapt in

new normal, 50%, having the same percentage, and Team work, 0% having the lowest

percentage for the second question. It tells that the respondents realizations and lessons during

this pandemic is being resilient and to adapt easily in the situation.

3.) What are the disadvantages of the students taking culinary courses in this pandemic?
Figure 3.

Figure 3, summarizes all the answers of the respondents, Low budget, 60%, having the

highest percentage, and The professors couldn’t evaluate the product you made, 10% having the

lowest percentage for the third question. It just means that most of the respondents having

problem with budget, it is not surprising because the economy is down for how many months.

4.) Is it possible to affect the performance of a culinary artist by this Pandemic?

Figure 4.

Figure 4, summarizes all the answers of the respondents, Yes, 90%, having the highest

percentage, and Maybe, 10% having the lowest percentage for the fourth question. It means that

most of the respondent performance being affected by the pandemic. Experiencing this pandemic

is really new so it really can affect the peoples.

 5.) What are the impacts of the pandemic to culinary arts?

Figure 5.

Figure 5, summarizes all the answers of the respondents, Health Risks, 40%, having the

highest percentage, and Resiliency is been tested, 10% having the lowest percentage for the fifth

question. It means that pandemic really impacted to culinary arts, especially the risk to the health

of the ones performing culinary arts.

Conclusion

This part of the study includes the conclusion of the researcher for every question used in the

survey.

For the question “What are the challenges of the people within culinary industry in this

pandemic?”, most of the respondents answered Upholding Safety Standards for this question, the

researcher concluded that the challenges faced by the respondents is similar to the researcher.
 The second question is,“What are the realizations or lessons that the Covid-19 pandemic

gives you?”, 50% of the respondents answered Being resilient and To adapt in new normal is

also 50%. These lessons also given to the researcher by the pandemic, and helps it really helps

the researcher to overcome any situation.

The third question was “What are the disadvantages of the students taking culinary

courses in this pandemic?”, most of the respondents answered Low budget. The researcher

concludes that budget is the common problem not only for the students, but also the people that

is affected by this pandemic.

The fourth question is, “Is it possible to affect the performance of a culinary artist by this

Pandemic?”, most of the respondent agreed that pandemic can affect the performance of a

culinary artist. The researcher concludes that it really can affect the performance of a culinary

artist, health risk is one of the reason for that.

The last question is, “What are the impacts of the pandemic to culinary arts?”, 40%

percent of the respondents goes to Health Risks, the researcher concludes that this is one of the

reason why culinary arts is really affected by the pandemic. Health protocols is highly

implemented in this time of pandemic and it can really impact the culinary industry.

The researcher recommend that if you want to have a study like this is you need to have

enough sources that can help to your study. The researcher suggest to the future researcher to

focus on their problem, also make sure that your respondent can surely answers your questions.
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(JOURNAL OF CULINARY EDUCATION BEST PRACTICES COVID-19 SPECIAL

EDITION). Volume 3, Issue 1 – September 2020