The effect of gluten-free flour as a succulent substance in baking subject

STI College Global City in HM Students

A Research
Presented to the Faculty of
Tourism and Hospitality Management
STI College Global City

In Partial Fulfilment
of the Requirements of the Degree
Bachelor of Science in Hospitality Management

Shawn Kristian M. Almonte

John Patrick C. Canciller
Alvaro G. Domingo
Ryan Christian P. Garcia
Christian J. Gil

November 17, 2023

FT-CRD-113-00 | STI College <School Name> i

 ENDORSEMENT FORM FOR FINAL DEFENSE

TITLE OF RESEARCH: The Effect of Gluten-Free Flour as a Succulent

Substance in Baking Subject in STI College
Global City in HM Students

NAME OF PROPONENTS: Shawn Kristian M. Almonte

John Patrick C. Canciller
Alvaro G. Domingo
Ryan Christian Garcia
Christian J. Gil

In Partial Fulfilment of the Requirements

for the degree Bachelor of Science in Hospitality Management
has been examined and is recommended for Final Defense.

ENDORSED BY:

Mr. Rommel H. Orquiza

Research Adviser

APPROVED FOR FINAL DEFENSE:

Mr. Frederick C. Fillone

Research Coordinator

NOTED BY:

Mr. Bertson Mari Y. Bisnar

Program Head

November 26, 2023

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 APPROVAL SHEET
This research entitled: THE EFFECT OF GLUTEN-FREE FLOUR AS A SUCCULENT
SUBSTANCE IN BAKING SUBJECT IN STI COLLEGE GLOBAL CITY IN HM
STUDENTS prepared and submitted by Shawn Kristian M. Almonte; John Patrick C.
Canciller; Alvaro G. Domingo; Ryan Christian Garcia; Christian J. Gil, in partial
fulfillment of the Bachelor of Science degree requirements in Hospitality Management, has
been examined and is recommended for acceptance and approval.

Mr. Rommel H. Orquiza

Research Adviser

Accepted and approved by the Research Panel

in partial fulfillment of the requirements for the degree of
Bachelor of Science in Hospitality Management

Mr. John Aldeen P. Cawas Mr. Jessie Dayot

Panel Member Panel Member

Mr. Mark Ryan E. Capacio, CHP, PhD

Lead Panelist

NOTED BY:

Engr. Renia R. Matira

Academic Head

November 26, 2023

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 ACKNOWLEDGEMENTS

The researchers would like to thank the following:

We would like to extend our heartfelt gratitude to Mr. Frederick Fillone, our
esteemed research coordinator, for his invaluable guidance, provision of guidelines, and
confirmation at crucial stages of our study. His expertise and support were instrumental in
navigating the complexities of our research.

A special acknowledgment goes to Mr. Romel Orquiza Halili, affectionately known as

Cheffy, our dedicated research advisor. His unwavering guidance throughout the research
process and preparation for our defense has been instrumental in shaping the direction of
our study. We appreciate his mentorship and commitment to our academic growth.

We are also indebted to Mr. Mark Frederick Salonga and Mr. Sonny Abadiano, our
esteemed statisticians, whose expertise significantly contributed to the success of our
research. Their valuable comments, suggestions, and provisions were pivotal in ensuring
the robustness and credibility of our study. We express our sincere appreciation for their
collaboration and support throughout this academic journey.

We would like to express our gratitude to Mr. Mico Tuazon and Ms. Aldeen Cawas, our
professors in different courses, for their understanding and consideration. Despite the
demands of their respective subjects, they provided us with flexibility in meeting deadlines
for activities. This consideration allowed us to effectively balance our commitments to their
courses and dedicate ample time to our research. We appreciate their support in fostering
an environment conducive to both academic and research pursuits.

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 ABSTRACT

Title of research: The Effect of Gluten-Free Flour as a Succulent Substance in

Baking Subject in STI College Global City in HM Students

Researchers: Shawn Kristian M. Almonte

John Patrick C. Canciller
Alvaro G. Domingo
Ryan Christian P. Garcia
Christian J. Gil

Degree: Bachelor of Science in Hospitality Management

Date of Completion: August 2024

This research focuses on gluten-free flour, exploring its efficacy in baking within the
culinary arts. Gluten-free flour is a type of flour that does not contain gluten, a protein
found in wheat and some other grains. With a growing awareness of gluten sensitivities
and dietary preferences, the study evaluates key factors like texture, taste, and aroma in
various baked goods. The research suggests experimenting with affordable gluten-free
flour alternatives, emphasizing their potential integration into baking subjects or culinary
activities, reflecting the evolving landscape of baking practices.

To identify the efficacy of the gluten-free flour as a succulent substance for baking, the
researchers conducted a quantitative research strategy with all the 3rd year students of HM
Hospitality Management of in STI College Global City to answer the survey questionnaire.
This technique enabled them to collect and evaluate data from a small set of responders,
with the ultimate goal of appearing the light of the efficacy of gluten-free flour. The
researchers used the descriptive method to gather the data and information of the
respondents and to provide a detailed understanding of the study.

The quantitative research results revealed a predominantly female respondent group at

61%, compared to 39% male participants. Among the BSHM courses, BSHM 0501 had the
highest representation at 35%, followed by BSHM 0502 at 33%, and BSHM 0503 at the

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lowest with 32%. The majority of respondents, 76%, fell within the 19-22 age range, while
24% were between 23-25 years old. The Likert scale results showed a strong agreement
(weighted average of 3.30) among respondents regarding the aroma of gluten-free
products. Texture received an overall agreement (2.95), and taste garnered agreement
(2.68). These findings provide a comprehensive overview of the respondent demographics
and their positive perceptions of gluten-free product attributes in the context of the study.

The study on the effectiveness of gluten-free flour in baking, conducted among third-year
Hospitality Management students at STI College Global City, yielded positive insights.
Respondents expressed strong agreement on the appealing aroma of gluten-free products,
and overall agreement on both texture and taste. These findings highlight the potential of
gluten-free flour as a flavorful baking ingredient, suggesting its promising integration into
culinary activities and baking subjects. Embracing gluten-free alternatives has the potential
to diversify and make traditional baking practices more inclusive, catering to a wider array
of dietary needs and preferences in evolving culinary practices.

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 TABLE OF CONTENTS
Page
Title Page i
Endorsement Form for Final Defense ii
Approval Sheet iii
Acknowledgments iv
Abstract v - vi
Table of Contents vii
List of Tables viii
List of Figures ix
List of Abbreviations x
Chapter I: Introduction 1
A. Background of the Study 2
B. Research Questions 3
C. Hypothesis 3
D. Significance of the Study 3–4
E. Scope and Limitation 4–5
F. Definition of Terms 5-6
G. Review of Related Literature 6 - 12
H. Theoretical/Conceptual Framework 13 - 14
Chapter II: Methods 15 - 19
Chapter III: Results 20 - 26
Chapter IV: Discussion 27 - 29

References 30
Appendices 31 – 34
Appendix A 35
Appendix B 36
Curriculum Vitae 37

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 LIST OF TABLES
Table Page
Survey Questionnaire 33 - 34
1 Likert Scale 17
2 Gender 20
3 Section 21
4 Age 22
5 Aroma 23
6 Texture 24
7 Taste 25

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 LIST OF FIGURES
Figure Page
Conceptual Framework 13
1 Gender 20
2 Section 21
3 Age 22
4 Aroma 23
5 Texture 24
6 Taste 25

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 LIST OF ABBREVIATIONS
Abbreviations Page

1. HM 16
2. GF 6

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 CHAPTER 1
INTRODUCTION

Gluten-free flour, refers to a type of flour that does not contain any gluten, a protein
found in wheat, barley, and rye. This type of flour is commonly used by people who have
gluten intolerance or celiac disease. Also, can be made from a variety of ingredients, such
as rice, corn, chickpeas, tapioca, sorghum, and quinoa. These flours can be used to replace
wheat flour in various recipes, including baked goods, pasta, and bread. Gluten-free foods
have gained popularity in recent years, and more people are looking for healthier ways to
enjoy their favorite dishes. In the baking industry, gluten is an important component that
gives bread, cakes, and other baked goods their structure and texture. However, with the
rise of gluten-free diet trends, there has been growing interest in using alternative flours in
baking, particularly in gluten-free flour.

Hospitality management students aim this study to know what is the effect of using gluten-
free flour as a succulent substance in baking. And to provide what are the best solution in
the statement of the problem given if gluten-free flour will be used. How can gluten-free
flour sustain the delectability of the product through smell, taste, and texture? What are the
effects of gluten-free flour in pastry products on individuals with gluten-related allergies,
and how does it impact their allergic reactions and overall well-being? What is the
likelihood of consumers purchasing gluten-free pastry products in the future, and what
factors influence their purchase intentions? And to cater to the needs of people who have
gluten intolerance or celiac disease, which makes them unable to consume foods that
contain gluten and experiment with new flavors and textures in baking, as gluten-free flour
can bring a unique nuttiness and a crumbly texture to baked goods. This study will only
focus on the use of gluten-free flour as a substitute for wheat flour in baking. The
researchers will also evaluate the quality characteristics of baked goods made with gluten-
free flour as compared to those made with traditional wheat flour. And compare the
nutritional value of gluten-free flour with that of wheat flour. Due to budget limitations,
the study will have a small sample size of testers, The study will also be limited STI Global
City area, which may not reflect the preferences of other populations.

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Background of the Study

The researchers want to know the effectiveness of gluten-free flour as a succulent

substance in baking in STI Global City, since flour is one of the main ingredients in baking
the researchers will provide on how it will be a gluten-free flour is effective ingredients in
pastry products.

Gluten is a protein that found in wheat plant and some other grains. (Selvi Rajagopal, M.D).
Consuming so much gluten can cause you a celiac disease, celiac disease can cause your
small intestine to have a difficulty to digest food. Gluten-free diet excludes gluten in any
food like bread and as one of main ingredients in baking, it can be possible that a gluten-
free flour is effective as a substitute ingredient to the wheat flour that usually used as an
ingredient in baking. According to Smidova and Rysovà (2022) the challenges of gluten-
free flour is to provide the same structure and elasticity and its consistency as the traditional
wheat flour as one of the main ingredients in baking. The researchers want to know the
effectiveness of gluten-free flour as a substitute ingredient in baking in STI Global City,
since flour is one of the main ingredients in baking the researchers will provide on how it
will be a gluten-free flour is effective ingredients in pastry products, the love for pastry led
the researchers to conduct this study to provide alternative ingredients for the people who
has a comorbidity. Sheehan (2022) gluten-free flour seemingly as popular today some
bakeries offering a wide variety of gluten-free baked goods. This study will determine the
process on how will gluten - free flour can be a succulent substance in baking.

This study will determine the process on how will gluten - free flour can be a succulent
substance in baking, the researchers conduct this study to provide alternative ingredients
for the people who has a comorbidity that loved to eat pastry, it can help humans to manage
some symptoms of celiac disease and they can improve their health by eating a gluten-free
food like bread. The researchers are accessing the student of STI Global City by making a
bread or pastry products that made in a gluten-free flour instead of a wheat flour.

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Research Questions

The researcher aims to discuss and prove the effect of using gluten-free flour as a succulent
substance in baking in STI Global City. Specifically, it seeks answer the following
questions:

1. What is the demographic profile of the respondents in terms of:

1.1 AGE
1.2 GENDER
1.3 YEAR
1.4 COURSE
1.5 FOOD PREFERENCES: ____ RICE ____ BREAD

4. How can gluten-free flour sustain the delectability of the product through smell,
taste, and texture in terms of:
4.1 Aroma
4.2 Texture
4.3 Taste

Hypothesis

Alternative Hypothesis (N1): the researchers reject the null hypothesis. So, there is a
statistically significant difference in using gluten-free flour to sustain the delectability of
the product through smell, taste, and texture.

Significance of the Study

This study will be undertaken to find out the effect or gluten-free flour as a succulent
substance in baking subject in STI College Global City in HM Students.

The study will benefit the various sectors as follows:

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 In building a nation, the researchers can benefit the Small-Scale Producers and Local
Farmers by rising demand for gluten-free grains and alternative flours could benefit
producers, boosting economic growth, job creation, and promoting local agriculture
sustainability. It benefits public health and healthcare providers by reducing the dietary
challenges faced by individuals with gluten sensitivities. This, in turn, can ease the burden
on healthcare systems, allowing resources to be directed towards other pressing health
issues. It helps sustainability advocated by promoting the use of alternative grains and
diversified agriculture, which aligns with environmentally friendly practices.

In learning process, it gives opportunities to other researchers/academe to create new

ideas and students involved in the study of food elements. That way, the current learnings
that we come up with can be used as a stepping stone to expand knowledge in terms of
using gluten-free flour. it can also serve as a foundational source of knowledge, stimulating
ideas and new study possibilities for the future. It contributes to developments in the gluten-
free food sector, health and nutrition, culinary innovation, and sustainable agriculture,
providing a variety of options for researchers to study and expand upon.

In creating good values, our product can benefit consumers with allergies like celiac
disease which is a common problem in terms of foods containing gluten products and
people who prioritize their health and dietary choices can benefit from the availability of
gluten-free products, which align with their goals of maintaining a healthy lifestyle and
making more informed food choices.

In the industry, it has a huge potential in food industries in terms of financial since there
are gluten free flour products that is more affordable than product containing gluten. It also
gives opportunities to business in providing new options in creating new ideas that can
improve culinary skills.

Scope and Limitations

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This research project aims to explore the effectiveness of using gluten free flour in all
sectors related to it such as customer’s quality standard and health concerns. The latest
research findings will be used as guide to determine the factors of using gluten free flour
in pastries. This study will conduct a survey for HM students including students that
involves baking in STI Global City ranging to at least 100 students or above. This research
will only expand to anything that involves food industries for baking and technology and
the possibilities of other businesses in giving new ideas to their products in terms of using
gluten free flour.

Definition of Terms

Gluten-free - A gluten-free diet excludes any foods that contain gluten, which is a protein
found in wheat and several other grains.

Demographic profile - A description of a particular type of customer, including their sex,

age, income, etc. By developing a demographic profile of your best customers, you can.

Hospitality Management - Hospitality management involves all the tasks and aspects
associated with managing a hospitality business. These businesses focus on welcoming
customers and providing them with pleasant experiences, whether through dining, lodging,
events, entertainment, or travel.

Scope - The scope of a study explains the extent to which the research area will be explored
in the work and specifies the parameters within the study will be operating.

Celiac disease - Celiac disease is a chronic digestive and immune disorder that damages
the small intestine. The disease is triggered by eating foods containing gluten.

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Gluten intolerance - Gluten intolerance is when you get sick after eating gluten. You
might feel bloated, gassy or tired. Gluten is a protein found in many foods, especially
wheat. Gluten intolerance is also called non-celiac gluten sensitivity.

Healthcare system - A health system is the way in which all health services are provided.
From how they are financed to the workforce, facilities and supplies available, a strong
health system will ensure that everyone is able to access high-quality healthcare without
financial difficulty.

Diversified agriculture - Diversified and value-added agriculture are secondary

agricultural uses that re-allocate of some of a farm's productive resources, such as land,
capital, farm equipment and paid labor into new activities.

Academe - Academe is the community and scholarly environment within an institution of

higher education, and it's more often called "academia."

Hydrocolloids - Hydrocolloids are moisture-retentive dressings, which contain gel-

forming agents such as sodium carboxymethylcellulose and gelatin.

Review of Related Literature

FOREIGN

Ohmic Baking of Gluten-Free Bread

The development of gluten-free (GF) bread has been an ongoing effort to address
challenges such as low bread volume, crumbly texture, and a less satisfying mouthfeel,
which arise due to the absence of gluten. A promising method to enhance GF bread quality
involves the use of non-conventional baking technology called ohmic heating.

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According to Waziiroh, E. (2021), This unique method employs passing an electrical
current through food, leading to rapid and uniform heating. Ohmic heating has
demonstrated positive outcomes in improving GF bread quality, especially in terms of
increasing bread volume and enhancing pore properties. Despite these advancements, there
remains a significant gap in understanding how each ingredient contributes to the enhanced
quality of GF bread with ohmic heating. Starch, a critical component in GF formulations,
plays a pivotal role in determining the structure and overall quality of GF bread. It notably
affects the viscosity and stability of the batter. As GF bread formulations heavily rely on
starch as the main ingredient, they typically necessitate more water compared to traditional
wheat bread recipes. Scholars, such as Schoen Lechner and others, have emphasized the
importance of water content in GF bread, particularly in controlling starch gelatinization,
which, in turn, significantly influences gas retention.

In conclusion, Rheological properties are crucial in designing gluten-free (GF) bread

recipes, especially when utilizing ohmic heating. Previous research highlights ohmic
heating as highly suitable for GF baking, resulting in increased bread volume compared to
conventional methods.

Seamless Gluten-Free Baking, Substitute a Store-Bought Gluten-Free Flour

According to Food Network UK. (2022b, November 15), Gluten-free baking is something
that's become increasingly popular, both out of necessity for some and as a conscious
choice for others. Nowadays, you can find a wide array of gluten-free baked goods at
bakeries and grocery stores, ranging from sandwich bread and bagels to delicious cakes
and cookies. It's a fantastic thing to have access to these store-bought gluten-free treats.
However, for those of us who enjoy the art of baking from scratch, venturing into the world
of gluten-free baking can present some frustrating challenges.

We'd love to be able to say that there's a one-size-fits-all substitute for all-purpose flour in
every baking recipe you can think of, but unfortunately, that's not the case. Gluten-free
baking introduces a host of unique challenges. Issues can arise due to differences in weight

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between all-purpose flour and various gluten-free flours, variations in assembly techniques,
uncertainties in testing for doneness, and more. But before you feel discouraged and give
up on the idea of indulging in homemade gluten-free treats, let's explore some helpful
suggestions, tips, and tricks that can transform you into the triumphant gluten-free baker
you've always aspired to be.

A review on the recent applications of gluten-free flour, functional ingredients and

novel technologies approach in the development of gluten-free bakery products

Gluten is quite a unique ingredient with a well-known reputation for its viscoelastic
properties, especially in various food products, as pointed out by (Brockow et al. in 2015).
This characteristic is particularly crucial in the context of bread-making, where gluten plays
a vital role in the rising process and the formation of those desirable air bubbles that give
bread its porous structure, as noted by (Woomer and Adedeji in 2020).

However, it's worth noting that gluten proteins contain high levels of proline and glutamine,
which can be a double-edged sword. On one hand, these components contribute to the
functionality of gluten in food production. On the other hand, they possess the ability to
breach the epithelial barrier in the digestive system and, in some individuals, stimulate the
immune system. This can lead to allergic reactions or autoimmune responses, such as the
development of celiac disease, as discussed by (Ortiz and colleagues in 2017).

Consequently, those who need to avoid gluten, including individuals with celiac disease
and those with gluten sensitivities, have to go to great lengths to eliminate gluten from their
diet. This means not only steering clear of raw foods that contain gluten but also being
vigilant about many other products that might contain gluten as a functional ingredient.

Hydrocolloids (thickening agent) to The Effects of Gluten Free Bakery Products

The study of gluten-free production processes has gained momentum due to the need to

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prevent conditions like celiac disease and digestive tract inflammation. The absence of
gluten, which typically enhances the viscosity and stretchiness of bakery products, is a key
aspect in improving the quality of gluten-free baked goods.

According to Herawati, H. (2019) Hydrocolloids, which are food additives known for their
ability to increase dough viscosity, have emerged as a valuable tool in the quest to enhance
the quality of gluten-free bakery products. Some bakery products, such as bread and cake,
come with distinct characteristics that are quite challenging to replicate without gluten in
the dough. This often results in products that are crumbly and have a tough texture, making
it a critical point to address in the development of gluten-free bakery items. This research
focuses on how hydrocolloids influence the characteristics of bakery products, specifically
bread and cake. The hope is that the findings from these studies will not only provide
valuable information but also pave the way for a broader range of gluten-free products in
the market.

In conclusion, several types of hydrocolloids can be added to improve the characteristics

of gluten free bread and cake. The synergy between hydrocolloids is an important
consideration before implementation for the optimization of the quality of gluten free
bakery products.

Advanced properties of gluten-free cookies, cakes, and crackers

The demand for gluten-free bakery products is increasing, owing to causes such as celiac
disease, gluten sensitivity, and a greater awareness of health-conscious dietary choices.
According to Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020) Beyond bread, chemically
leavened gluten-free delicacies such as cookies, biscuits, muffins, and crackers are gaining
appeal due to their convenience as well as their distinct taste and texture.

While several research articles have been published on this issue in recent years, it is
remarkable that a complete review has not yet been published. Given the growing interest

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in and demand for gluten-free baked goods, the necessity for such a study is evident. It
would undoubtedly be a valuable resource for those seeking to understand and meet the
evolving preferences of gluten-free consumers.

LOCAL

Substitute with an All-In-One Gluten-Free Flour

One of the most reliable approaches is to adapt your favorite recipes by replacing regular
flour with an all-in-one gluten-free flour blend. Think of these blends as formulas that
combine different gluten-free flours with stabilizers to replicate the characteristics of
regular flour. They've been extensively tested for versatility and generally perform quite
well. However, it's important to note that not all gluten-free flour blends are all-in-one.
Also, it's crucial to remember that no two gluten-free flour blends are exactly the same.
They often receive questions about gluten-free baking substitutions, and while there's no
one-size-fits-all solution, we've got some valuable tips to help you craft delicious gluten-
free versions of your favorite baked goods like cookies, cakes, bread, and more. In this
guide, we're sharing our best advice for navigating the potential challenges that come with
making gluten-free substitutions in your own recipes. We'll also provide insights to help
you determine when it's better to use tried-and-true gluten-free recipes. According to Rege,
L. (2021). In conclusion all-in-one gluten free flour can be substitute in baking ingredients
but you can’t swap them into any recipe so you need to adjust other ingredients.

Focus on gluten free biscuits.

The use of unconventional GF flours that don't contain starches, maize flour, or rice flour
can significantly enhance the nutritional and functional quality of GF biscuits. This
includes increasing fiber content, protein content, vitamins, minerals, and antioxidant
compounds, while decreasing starch content. According to Di Cairano, M., Galgano, F.,
Tolve, R., Caruso, M. C., & Condelli, N. (2018), people who can't tolerate gluten have to

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stick to a gluten-free (GF) diet. Their meals often end up being unbalanced and lacking in
essential nutrients. While there have been some recent improvements, there's still a need
for better quality products for people with celiac disease. Biscuits make for an excellent
choice to provide essential nutrients to celiac patients. They are a convenient treat loved
by people of all ages. Plus, making gluten-free cookies is simpler compared to gluten-free
bread. Unlike bread, where gluten plays a significant role, biscuits can use a wider variety
of flours. Gluten-free cookies made with alternative flours from cereals, substitutes, and
legumes can potentially enhance the nutritional value, antioxidant activity, and blood sugar
control of these treats. Techniques like malting, fermenting, and germination can improve
biscuit quality without sacrificing their technical aspects.

The influence of Gluten-Free flour on bakery dough quality

In the study, we experimented with various formulations using amaranth and linseed flours
from the "S. Pudov" company, corn starch from "Trapeza," as well as additional ingredients
like yeast, drinking water, salt, and sugar. Our results showed that adding 17 grams of corn
starch to the developing formula enhanced the gas retention capacity of the dough. It turned
out that starch was an excellent binding component when combining water with flour. The
food industry continually strives to advance bakery technology to create dietary and
functional food products. This article delves into the intricacies of specialized food items,
particularly focusing on the influence of amaranth and linseed flours on the quality of
gluten-free bakery products. The main goal of this research is to find the optimal
combination of ingredients in gluten-free mixtures to produce high-quality baked goods.
According to Merker, A. A., Reva, E. N., & Doroshenko, V. A. (2022), furthermore, the
study also provided data on the pH levels of the dough with different proportions of
amaranth and linseed flours. Notably, the dough with a higher amount of linseed flour
exhibited a more acidic environment. This observation could be attributed to the naturally
higher acidity of linseed flour.

Substitute Gluten-Free Flours in Baking

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All-in-one blends usually replace regular flour at a one-to-one ratio, as indicated on the
package. Make sure to check the back of the bag for confirmation. The key is that they
contain stabilizers like xanthan gum, which provide structure that regular flour offers.
These blends work best in recipes that rely on baking powder and/or baking soda for
leavening, such as cookies, muffins, and cake. According to Rege, L. (2021, March 9), For
excellent results, use an all-in-one gluten-free flour blend instead of regular flour in your
favorite recipes. These blends are like well-crafted combinations of gluten-free flours and
stabilizers to imitate regular flour. They have been tested and work well. Just remember,
not all gluten-free flour blends are all-in-one, so you can't simply substitute them in any
recipe without adjusting other ingredients, and each blend is unique.

Technological approaches applied in the design of gluten-free bakery products.

The key challenge in the world of GF baking is to reduce the perceptible differences and
resistance that customers might have when transitioning from traditional wheat-based
products to gluten-free alternatives. This requires a meticulous approach to ensure that GF
goods closely resemble their conventional counterparts. A major area of focus in the
development of GF products has been in identifying formulations and technologies that
can effectively simulate the gluten matrix, thus achieving the desired quality and texture.
According to Siminiuc, R., & Țurcanu, D. (2023) Gluten-free (GF) bakery products indeed
have significant differences compared to their wheat flour counterparts, particularly in
terms of quality. Achieving the right balance in GF bread, for example, involves complex
formulations that rely on a combination of gluten-free flours and starches, often
incorporating hydrocolloids. These components are used to mimic the visco-elastic
properties of wheat flour dough.

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Theoretical/Conceptual Framework

The researchers comed up with a conceptual framework as a guideline in identifying the

effectiveness of gluten free flour as a succulent substance of baking in STI Global City.
The figure represents as an IPO format to showcase on how the research information will
proceed.

The first part invovles sharing knowledge and deciding what idea is best in using for
research purposes. It includes research title, statement of the problem, background of the
study and any information that will help enlighten the researchers' understanding to the
given topic. Before doing the actual process, they give confirmation to the designated
research coordinator to take the next step.

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The second part is the demographic identification. Since the product of the researchers can
invovle different kinds of consumer, they only choose specific respondents who have the
ability to critisize the product which is the HM students. Going back to the demographic
profile, it includes age, course, year level and food preferences, then they used likert-scale
tool in order to organize the respondents in term of tallying after the doing the survey.

The last part is the outcome and suggestions in which they based the results of the
respondents on how the gluten free flour impacts its uses in baking and its potential to
satisfy the consumer and at he same time, provide a good results to the researchers. It also
gives opportunities to the researchers since they allow the respondents to provide a
suggestion in its overall quality.

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 CHAPTER II
METHODS

This chapter consist of different kinds of method used to expand our knowledge to
the given research including its limitation, product purposes, procedures and methods on
how we gather data to the specific product. It also showcases if the used methods and
procedures are effective enough to strengthen the information since this research is
included as experimental.

Research Design

The major goal of this study is to assess the efficacy of gluten-free flour in the
setting of baking. The researchers choose a quantitative research strategy to accomplish
this purpose. This technique enabled them to collect and evaluate data from a small set of
responders, with the ultimate goal of appearing the light of the efficacy of gluten-free flour.
Due to the limited use of gluten-free flour in bakery businesses and their goods, the decision
to investigate this field of study is crucial. Traditional wheat flour is the norm in the baking
business, and gluten-free alternatives are not as widely used. This study provides a new
dimension to baking by emphasizing the possible advantages and benefits that gluten-free
flour may provide to customers and the larger industry. The most noticeable of these
anticipated benefits is the possible increase in a person's health. Gluten-free choices are
popular among people who have celiac disease, gluten sensitivity, or other dietary
limitations because they allow them to enjoy baked products without the negative
consequences of gluten intake. According to Smidova and Rysovà (2022) the challenge of
gluten-free flour is to provide the same structure and elasticity and its consistency as the
traditional wheat flour as one of the main ingredients in baking.

Population and Sample

The population of study are third year students of STI Global City taking up
Hospitality Management. Since Hm students are who often used flour as an ingredient, so
they are the target of our study. In addition, STI College is one of the institutions that offers

FT-CRD-113-00 | STI College Global City 15

pastry/baking subject. HM Students can determine the effect of gluten free flour as a
succulent substance in baking One hundred (100) students are chosen as the respondents
of the study.

Sampling methods

The study uses nonprobability sampling method known as purposive sampling; purposive
sampling involves selecting participants based on specific criteria that are relevant to the
research study. The characteristics is common about the population in STI Global City are
Individuals who are presently enrolled in culinary, or baking schools are an excellent fit
since they have the sufficient prior knowledge. Furthermore, prior experience with gluten-
free baking or a deep interest in the subject are essential for grasping the complexities of
gluten-free flour utilization. Diverse baking styles and preferences among participants,
including those who use standard methods and others who try out new recipes, can give a
well-rounded perspective.

Data Gathering Procedure

This study is wanted to assess the effect of gluten-free flour as a succulent substance in
baking subject STI College Global City in HM Students In order to achieve this, the
researchers proceeded with the following steps: The researcher gathered the data from
surveys distributed to STI Global City HM students, which supplied us with significant
information regarding their academic experiences, contentment, and expectations, the
researcher also discussed the component of the product for the respondents to be educated
about the study. The researcher come face to face with all the 3rd year students of HM
Hospitality Management of in STI College Global City to answer the survey questionnaire.
When the researchers had gathered all of the completed survey questionnaires, they tallied
the responses and computed the total results. Furthermore, the data was collected by the
researchers. It was tabulated and submitted to frequency distribution, weighted, mean, and
ANNOVA to utilize the Likert scale in order to help third-year Hospitality Management
students in analyzing the answers given.

FT-CRD-113-00 | STI College Global City 16

Research Instrument

After collecting all the data needed, the researchers were carefully recorded it using
tables to analyze the gathered data with the help of statistical tools. In this study, the
demographic profile of the respondents was determined by using the percentage ranking.

Percentage Formula

𝒇
𝒑= 𝒙𝟏𝟎𝟎
𝒏

Where:
f = frequency
n = total number of responses
p = percentage

To know the effect of gluten-free flour as a succulent substance in baking subject STI
College Global City in HM Students researchers used Likert scale survey. A Likert scale
is a widely used tool in survey research to measure attitudes, opinions, or perceptions of
respondents towards a particular subject. It's a type of rating scale that allows individuals
to express their level of agreement or disagreement with a series of statements or to rate
their experiences on a set scale.

Likert scale/intervals Interpretation

3.25 – 3.99(4.0) Strongly Agree
2.50 – 3.24 Agree
1.75 – 2.49 Disagree
1.00 – 1.74 Strongly Disagree
Table 1: Likert scale/intervals

FT-CRD-113-00 | STI College Global City 17

Weighted mean

Weighted mean is used to calculate the average on how gluten-free flour can sustain the
delectability of the product through smell, taste, and texture.
Below is the formula to calculate weighted mean:

∑𝒏𝒊=𝟏 𝒘𝒊𝑿𝒊
𝒘=
∑𝒏𝒊=𝟏 𝒘𝒊

Where:
w = weighted mean
n = number of terms to be averaged
wi = weight apply in x values
Xi = number of terms to be averaged

One-Way ANOVA

The calculation method involves the comparison of means from independent groups using
F-distribution. In other words, it is the comparison between the group variance and within
the group variance.

One-way ANOVA formula:

F = MSB/MSW
In this formula,

Where:
F = coefficient of ANOVA
MSB = Mean sum of squares between the groups
MSW = Mean sum of squares within groups

FT-CRD-113-00 | STI College Global City 18

 Anova: Single Factor

SUMMARY
Groups Count Sum Average Variance
Aroma 5 16.5 3.3 0.02805
Texture 5 14.75 2.95 0.05785
Taste 5 13.41 2.682 0.17442

ANOVA
Source of
Variation SS df MS F P-value F crit
Between Groups 0.960413 2 0.480207 5.534035 0.019816 3.885294
Within Groups 1.04128 12 0.086773

Total 2.001693 14

Since the computed p – value (0.01) is less than the level of significance (0.05). Therefore, the
researchers reject the null hypothesis. So, there is a statistically significant difference in using
gluten-free flour to sustain the delectability of the product through smell, taste, and texture.

FT-CRD-113-00 | STI College Global City 19

 CHAPTER III
RESULTS
This chapter consist the results of our survey and the graphs showed the tallied answers
and stats from three sections that consisting of 100 respondents. It also shows the percentage of
the results of which get the higher answers from our respondents.

This chapter consist of report of the researcher finding and analysis of the data that had been
collected during the procedure of research.

1. What is the demographic profile of the respondents in terms of:

1.1 Sex Frequency Percentage
Male 39 39%
Female 61 61%
Total 100 100%

Table 2: Sex

1.1 Sex
70%

60%

50%

40%

30%

20%

10%

0%
Male Female

Figure 1: Sex

Most of the respondents were female which stood at sixty-one percent whereas males were male
stood at thirty-nine percent.

FT-CRD-113-00 | STI College <School Name> 20

 1.2 Section Frequency Percentage
BSHM 0501 35 35%
BSHM 0502 33 33%
BSHM 0503 32 32%
Total 100 100%
Table 3: Section

1.2 Section
36%
35%
35%
34%
34%
33%
33%
32%
32%
31%
31%
BSHM 0501 BSHM 0502 BSHM 0503

Figure 3: Section

Majority of the respondents were from BSHM 0501 which was represented by thirty-five percent
(35%), followed by BSHM 0502 thirty-three percent (33%) and the least were BSHM 0503 thirty-
two percent (32%)

FT-CRD-113-00 | STI College Global City 21

 1.3 Age Frequency Percentage
19-20 76 76%
23-25 24 24%
Total 100 100%
Table 4: Age

1.3 Age
80%

70%

60%

50%

40%

30%

20%

10%

0%
19-20 23-25

Majority of the respondents fell between 19-22 years old which was represented by seventy – six
percent (76%) while twenty-four percent (24%) fell between 23-25 years old

FT-CRD-113-00 | STI College Global City 22

 2. How can gluten-free flour sustain the delectability of the product through smell, taste,
and texture in terms of

2. 1 Aroma
Weighted Verbal
Questions SA A D SD Total
Mean Interpretation
The gluten-free (donut &
cookies) have a pleasant 58 38 4 0 100 3.55 Strongly Agree
aroma.
The gluten-free (donut &
43 47 10 0 100 3.34 Strongly Agree
cookies) is sweet smelling.
Does the aroma of gluten
free product (donut &
cookies) make you more 38 53 6 3 100 3.24
or less likely to use it in
baking/cooking. Agree
Does the aroma of gluten
free product (donut &
37 44 14 5 100 3.09
cookies) affect the taste of
baked/ cooked goods. Agree
The aroma of the gluten-
free product (donut & 42 45 12 1 100 3.28 Strongly Agree
cookies) is much better.
GWM 3.30 Strongly Agree

Legend: 3.25 – 3.99(4.0) - Strongly Agree, 2.50 – 3.24 – Agree, 1.75 – 2.49 – Disagree, 1.00 –
1.74- Strongly Disagree

2.1 Aroma
70
60
50
40
30
20
10
0
The gluten-free The gluten-free Does the aroma of Does the aroma of The aroma of the
(donut & cookies) (donut & cookies) is gluten free product gluten free product gluten-free product
have a pleasant sweet smelling. (donut & cookies) (donut & cookies) (donut & cookies) is
aroma. make you more or affect the taste of much better.
less likely to use it in baked/ cooked
baking/cooking. goods.

SA A D SD

FT-CRD-113-00 | STI College Global City 23

The above table and figure show that gluten-free flour maintains the delectability in terms of
aroma, with a weighted average of 3.30 in general and a verbal interpretation of strongly agree.

2. 1 TEXTURE
Weighted Verbal
Questions SA A D SD Total
Mean Interpretation
The gluten-free pastry
product ((donut &
43 47 9 1 100 3.32 Strongly Agree
cookies) has a dry, flaky
or crumbly texture.
The gluten-free pastry
product (donut &
cookies) has about the
26 42 24 8 100 2.79 Agree
same quality as the
normal flour pastry
product.
The normal flour product
(cookies & donut) had a 28 46 23 3 100 2.97 Agree
smoother texture.
The gluten-free flour
product (cookies & 20 42 31 7 100 2.69 Agree
donut) lacked in texture.
The gluten-free flour
product (cookies &
24 59 12 5 100 2.98 Agree
donut) felt dense in
texture.
GWM 2.95 Agree

2. 1 TEXTURE
70
60
50
40
30
20
10
0
The gluten-free pastry The gluten-free pastry The normal flour The gluten-free flour The gluten-free flour
product ((donut & product (donut & product (cookies & product (cookies & product (cookies &
cookies) has a dry, cookies) has about the donut) had a donut) lacked in donut) felt dense in
flaky or crumbly same quality as the smoother texture. texture. texture.
texture. normal flour pastry
product.

SA A D SD

FT-CRD-113-00 | STI College Global City 24

The above table and figure show that gluten-free flour maintains the delectability in terms of
texture, with a weighted average of 2.95 in general and a verbal interpretation of agree

2. 3 Taste
Weighted Verbal
Questions SA A D SD Total
Mean Interpretation
The gluten-free pastry
product (donut & cookies)
27 19 34 20 100 2.34 Disagree
taste worse than regular
flour pastry product.
The gluten-free pastry
product (donut & cookies) is 30 45 17 8 100 2.90 Agree
chewy in mouth.
The gluten-free pastry
product (donut & cookies)
31 49 15 5 100 3.02 Agree
has any aftertaste or
lingering taste.
The gluten-free product
(donut & cookies) tastes 18 28 28 26 100 2.13 Disagree
unpleasant.
he gluten-free product
(donut & cookies) tastes
33 41 23 3 100 3.02 Agree
about the same flavor as the
normal flour pastry product.
GWM 2.68 Agree

Legend: 3.25 – 3.99(4.0) - Strongly Agree, 2.50 – 3.24 – Agree, 1.75 – 2.49 – Disagree, 1.00 –
1.74- Strongly Disagree

FT-CRD-113-00 | STI College Global City 25

 Figure 7: Taste
60

50

40

30

20

10

0
The gluten-free The gluten-free The gluten-free The gluten-free The gluten-free
pastry product pastry product pastry product product (donut & product (donut &
(donut & cookies) (donut & cookies) is (donut & cookies) cookies) tastes cookies) tastes about
taste worse than chewy in mouth. has any aftertaste or unpleasant. the same flavor as
regular flour pastry lingering taste. the normal flour
product. pastry product.

SA A D SD

The above table and figure show that gluten-free flour maintains the delectability in terms of taste,
with a weighted average of 2.68 in general and a verbal interpretation of agree.

FT-CRD-113-00 | STI College Global City 26

 CHAPTER IV

DISCUSSION

Summary of Findings

The demographic results of the poll show a gender distribution of 61% female respondents
and 39% male respondents. In terms of academic representation, BSHM 0501 had the greatest
participation rate at 35%, followed by BSHM 0502 at 33%, and BSHM 0503 at 32%. The bulk of
responders (76%) were between the ages of 19 and 22, while (24%) were between the ages of 23
and 25.

In the Likert scale results of the survey, respondents expressed a high level of approval for the
aroma of gluten-free products, with a weighted average of 3.30, indicating a strong agreement.
This suggests that the majority of participants strongly agree that gluten-free products maintain
delectability in terms of aroma. Regarding texture, respondents gave a weighted average of 2.95,
interpreted as an overall agreement. This suggests that while the texture of gluten-free products is
perceived as good, it falls slightly behind normal pastry products and may benefit from further
development. In terms of taste, respondents provided a weighted average of 2.68, indicating
agreement. This suggests that the taste of gluten-free products is generally good and suitable for
their palate, but there is room for improvement. Overall, participants agree that while gluten-free
products have positive attributes, enhancements can be made in both texture and taste.

Conclusion

The researchers discovered that a majority of the participants concurred that the utilization
of gluten-free flour not only enhances the fragrance of the product but also contributes positively
to its taste.

Analysis of the survey data revealed that incorporating gluten-free flour in baking does not result
in an improved texture for the product. Respondents reported that it tends to make the product
drier, denser, and flakier.

FT-CRD-113-00 | STI College Global City 27

Regarding flavor, the consensus among most respondents was that the use of gluten-free flour in
pastries does not significantly alter the taste when compared to the more commonly used gluten-
containing flour in baking.

The examination of the effects of gluten-free flour in pastry products on individuals with gluten-
related allergies underscores the significance of catering to diverse dietary needs. The research has
revealed that incorporating gluten-free alternatives can have a positive impact by lighten allergic
reactions and contributing to the overall well-being of individuals with gluten-related allergies.
This not only enhances the inclusivity of pastry products but also highlights the potential for
innovation within the food industry to address specific health concerns.

The exploration of the likelihood of consumers purchasing gluten-free pastry products in the future
has unveiled a landscape marked by increasing consumer interest in health-conscious choices. The
research has identified several influential factors shaping purchase intentions, including product
quality, taste, and nutritional considerations. As dietary preferences evolve and awareness of
gluten-related issues expands, there exists a notable market potential for gluten-free alternatives in
the pastry industry.

Recommendation

The researchers recommend to use flavor masking agents it Integrate natural flavor
masking agents such as vanilla, cinnamon, or other spices that can subtly mask any potential
unpleasant flavors in the gluten-free flour. This can enhance the overall taste without
compromising the gluten-free nature of the product. And, choose high-quality gluten-free flour
blends or formulations that have been specifically developed for optimal taste. Different brands
and types of gluten-free flours may vary, so experimenting with various options can help identify
those that best complement your desired flavor profile.

The researchers recommend to Integrate dairy or non-dairy ingredients and combine different types
of gluten-free flours so that the texture of a gluten-free flour not be lacked. like yogurt, dairy or
non-dairy ingredients like buttermilk, or coconut milk to enhance the texture. These additions can

FT-CRD-113-00 | STI College Global City 28

contribute moisture and improve the mouthfeel of the gluten-free product. And combine different
gluten-free flour to create a more complex and well-balanced flavor and texture.

The researchers recommend offering consumers to Choose High-Quality Gluten-Free Flours

because high-quality gluten-free flours from reputable brands. Some lower-quality flours can
contribute to unpleasant aftertastes. Experiment with different flour blends to find those that have
a neutral taste. Add Natural Flavor Enhancers such as vanilla extract, almond extract, or citrus zest
into your recipes. These ingredients can help mask any potential aftertastes and contribute pleasant
flavors to the final product.

The researcher recommend that gluten free flour provides positive impact to our product, and in
order to improve and maintain its quality and customer satisfaction, the product should give
different options like adding varieties of foods that is gluten free such as fruits and nuts. That way,
the product will maintain its health benefits and the designated target market.

FT-CRD-113-00 | STI College Global City 29

 REFERENCES
o Rege, L. (2021, March 9). When and how to substitute Gluten-Free flours in baking.
Martha Stewart. https://www.marthastewart.com/8071297/substituting-gluten-free-flours-
baking
o Di Cairano, M., Galgano, F., Tolve, R., Caruso, M. C., & Condelli, N. (2018b). Focus on
gluten free biscuits: Ingredients and issues. Trends in Food Science and Technology, 81,
203–212. https://doi.org/10.1016/j.tifs.2018.09.006
o Waziiroh, E. (2021). OhMic Baking of Gluten-Free Bread: Role of starch and flour on
batter properties. www.academia.edu.
https://www.academia.edu/73787980/Ohmic_Baking_of_Gluten_Free_Bread_Role_of_S
tarch_and_Flour_on_Batter_Properties
o How to Substitute Gluten Free Flour for Regular Flour. (n.d.). Food Network.
https://www.foodnetwork.com/recipes/packages/baking-guide/how-to-
substitute-gluten-free-flour-for-regular-flour
o Ronnie, M. E., Zainol, M. K., & Mamat, H. (2021). A review on the recent applications of
gluten-free flour, functional ingredients and novel technologies approach in the
development of gluten-free bakery products. Food Research, 5(5), 43–54.
https://doi.org/10.26656/fr.2017.5(5).721
o When and How to Substitute Gluten-Free Flours in Baking. (n.d.). Martha Stewart.
https://www.marthastewart.com/8071297/substituting-gluten-free-flours-baking
o Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies,
cakes, and crackers: A review. Trends in Food Science & Technology, 103, 200–213.
https://doi.org/10.1016/j.tifs.2020.07.017
o Merker, A. A., Reva, E. N., & Doroshenko, V. A. (2022). The influence of Gluten-Free
flour on bakery dough quality. Инженерные Технологии И Системы, 32(2), 313–323.
https://doi.org/10.15507/2658-4123.032.202202.313-323
o Herawati, H. (2019). Hydrocolloids to The Effects of Gluten Free Bakery Products. Journal
of Physics, 1295(1), 012052. https://doi.org/10.1088/1742-6596/1295/1/012052
o Siminiuc, R., & Țurcanu, D. (2023). Technological approaches applied in the design of
gluten-free bakery products. Czech Journal of Food Sciences, 41(3), 155–172.
https://doi.org/10.17221/180/2022-CJFS
o Rege, L. (2021b, March 9). When and how to substitute Gluten-Free flours in baking.
Martha Stewart. https://www.marthastewart.com/8071297/substituting-gluten-free-flours-
baking

FT-CRD-113-00 | STI College Global City 30

 Appendices

FT-CRD-113-00 | STI College Global City 31

 STI Academic Center
University Parkway Drive
Taguig, Metro Manila

BERTSON BISNAR
THM Department Head
STI College Global City

Dear Mr. Bisnar:

Good day!

We, the 4th Year Bachelor of Science in Hospitality Management College Students of BSHM – 0702 are
currently conducting a study entitled “The efficacy of squash as an alternative ingredient in making tortilla
chips. A leap forward towards a healthy snack option”, as a part of our academic requirements for the
subject Research in Hospitality.

In this regard, we humbly request your permission to allow us to conduct a survey among your 3rd year
student of Bachelor of Science in Hospitality Management. The survey will last only about 5 - 10 mins and
will not interrupt the class schedule. Furthermore, the researcher humbly asks for the class schedule of
the said year and the course of the respondents. Rest assured that the data gathered will remain
confidential and for academic purposes only.

Your kind consideration and positive response are deeply acknowledged in the fulfillment of the academic
endeavor.

Noted by: Sincerely Yours,

Aguilar, Cris Dave

FREDERICK FILLONE Researcher
Research Coordinator
Del Rosario, Paolo
Researcher
ARNOLD LAVADIA
Research Adviser Ignacio, Raymart john
Researcher

Approve by: Mago, John Mark Jeremiah

Researcher
BERTSON BISNAR
THM Department Head
Nava, Jian Carlo
Researcher

FT-CRD-113-00 | STI College Global City 32

FT-CRD-113-00 | STI College Global City 33
FT-CRD-113-00 | STI College <School Name>
 APPENDIX A. GANTT CHART

MONTH AUGU SEPTEMBER OCTOBER NOVEMBER

ACTIVITY ST
W1 W2 W W4 W W W W8 W W10 W11
3 5 6 7 9
BRAINSTORMING
FOR THE TOPIC
TITLE WRITING AND
MAKING THE
STATEMENT OF THE
PROBLEM
TITLE AND SOP
PROPOSAL
MAKING OF
CHAPTER 1
REVISION AND
PROPOSAL OF
CHAPTER 1
SUBMISSION OF
CHAPTER 1
MAKING SURVEY
QUESTIONNAIRE
APPROVAL OF
LETTER FOR SURVEY
EXPERIMENTING
THE PRODUCT
CONDUCTING
SURVEY TO THE
STUDENTS
TALLYING THE DATA
OF SURVEY
QUESTIONNAIRE
MAKING OF
CHAPTER 2
FINALIZATION OF
CHAPTER 2
MAKING OF
CHAPTER 3
MAKING OF
CHAPTER 4
REVISION OF
CHAPTER 3 AND 4
FINALIZATION OF
THE WHOLE PAPER

FT-CRD-113-00 | STI College <School Name>

 APPENDIX B. ACTUAL RESEARCH EXPENSES

Quantity Specifics Approximate Cost Actual Cost

cornstarch - 3,200 cornstarch - 2 1/4 ₱ 50 ₱ 102

grams cup

margarine - 560 margarine - 1/2 ₱ 250 ₱ 299

grams cup

condensed milk - condensed milk - ₱ 50 ₱ 34

600 grams 1/2 cup and 2
tbsp

sugar - 500 grams 2tbsp ₱ 50 ₱7

yeast - 500 grams 1tsp ₱ 150 ₱ 119

egg - 1 egg 1pc ₱ 10 ₱9

Fresh milk (130ml) 1/2 cup and 1tsp ₱ 120 ₱ 94

FT-CRD-113-00 | STI College <School Name> 36

 Curriculum Vitae

FT-CRD-113-00 | STI College <School Name> 37

GARCIA, RYAN CHRISTIAN

ADDRESS 4039 GEN. LUNA ST. SOUTH CEMBO MAKATI CITY

PHONE NUMBER: 09299588510
EMAIL ADDRESS: CHRISTIANGARCIA1712@GMAIL.COM

Education

Tertiary
Bachelor of Science in Hospitality Management.
2012-2016

Secondary
2017-2020- Senior High School in University of Makati

Primary
2006-2012 – South Cembo Elementary School

Skills

• Microsoft Office Word

• Microsoft Office Excel
• Microsoft Office Power Point
• Microsoft Office Publisher
• Active Listening
• Initiative
• Baking/Pastry

FT-CRD-113-00 | STI College <School Name> 38

Character Reference:

Rommel, Orquiza
College Professor
605–475–6966

Fillone, Frederick
College Professor
646-926-6614

Lavadia, Arnold
College Professor
605-475-6961

FT-CRD-113-00 | STI College <School Name> 39

EDUCATIONAL ATTAINMENT:

Tertiary : Bachelor of Science in Hospitality Management

STI College Global City
2023 - Present

Secondary : Information and Communication Technology

2014 Ramon Magsaysay Avenue, Guadalupe Nuevo, Makati
2018 – 2020

Pitogo High School

Barangay Pitogo, Makati City
2012 - 2018

Primary : Morrison ridge Academy

South Cembo, Makati City
2010 - 2012

SKILLS:

• Oriented in Microsoft Office Applications such as:

✓ Microsoft Office Word
✓ Microsoft Office Excel
✓ Visual Basic - Beginner
• Communication Comfortable, Writing and Speaking

FT-CRD-113-00 | STI College <School Name> 40

 • Ability to work under pressure.
• Teamwork
• Mixology and preparation

CHARACTER REFERENCE:

Rommel, Orquiza
Professor
STI College Global City
605–475–6966

Fillone, Frederick
Professor
STI College Global City
646-926-6614

Lavadia, Arnold
Professor
STI College Global City
605-475-6961

FT-CRD-113-00 | STI College <School Name> 41

 GIL, CHRISTIAN J.
44k 11th AVENUE BARANGAY NORTH SIGNAL,
TAGUIG CITY
0956-661-8553
gilchristian57@gmail.com

Educational
College
STI College – Global City 2
2020 - Present

Senior High School

University of Makati
2018-2020

High School
Pres. Diosdado Macapagal High School 2
014-2018

Elementary
La Paz Elementary School
2008-2014

Skills

• Creative
• Good Listener
• Ability to work under pressure
• Simple Microsoft Office Applications

FT-CRD-113-00 | STI College <School Name> 42

Character Reference
Rommel Orquiza Professor
STI College Global City
09162452981

John Patrick Pojas

Professor
STI College Global City
09876545678

Frederick Fillone
Professor
STI College Global City
095676565678

FT-CRD-113-00 | STI College <School Name> 43

EDUCATIONAL ATTAINMENT:

Tertiary

Diploma STI College Global City

Bachelor of Science in Hospitality Management
2020 - Present

Secondary
Fort Bonifacio High School
2013 - 2017

Primary
Exodus Elementary School Taytay, Rizal
2007-2013

Skills

• Computer Literate

• Basic Program Developer

FT-CRD-113-00 | STI College <School Name> 44

 • Flexible and can work under pressure.

• Exceptional Communication skills

• Organized and Efficient

REFERENCE:

Rommel Orquiza
Professor
+63-908-555-6019

John Patrick Pojas

Professor
+63-283-555-5580

Frederick Fillone
Professor
+63-280-555-8978

FT-CRD-113-00 | STI College <School Name> 45

DOMINGO, ALVARO
Address: 203A Mansfield Bldg. Lakeview Manors Bagong
Calzada St. Ususan Taguig City
Contact: 09454812021
Email: alvarodomingo30@yahoo.com

Education

Tertiary
Pateros Catholic School
Elementary Graduate
2009 - 2014

Secondary

ST. IGNATIUS OF LOYOLA SCHOOL

High School Diploma
2015 - 2018

Primary

STI COLLEGE GLOBAL CITY

Bachelor of Science in Hospitality Management
2019 - 2022

Skills

• Can work under pressure

• Multi Tasker
• Can be positive in a negative situation
• Culinary knowledge in local and international cuisines

FT-CRD-113-00 | STI College <School Name> 46

 Character Reference

Rommel Halili Orqueza

Professor
9204949537

Fillone Frederick
Professor
09177644686

FT-CRD-113-00 | STI College <School Name> 47