CIPRIANO P PRIMICIAS NATIONAL HIGH SCHOOL

San Vicente, Alcala, Pangasinan

Assessing the Impact of Technical Vocational and Livelihood Cookery Program (TVL-CP) on the

Preparedness of Graduate students on Cipriano P Primicias National High School (CPPNHS)

for the Hospitality Industry

(In partial fulfillment of the Requirements in Practical Research)

By:

Reyca C. Bautista

Dessie Rose C. Acosta

Erica S. Caballero

Hamel N. Calaus

Jennifer T. Galsim

Bernadette L. Labanon

Sheryl M. Labares

Research Adviser:

Christian D. Mamaril

11 – TVL Gingerbread
 ABSTRACT

Bautista, Reyca C., Acosta, Dessie Rose C., Caballero, Erica S., Calaus, Hamel N., Galsim,

Jennifer T., Labanon, Bernadette L., Labares, Sheryl M. (2024). Assessing the Impact of Technical

Vocational and Livelihood Cookery Program (TVL-CP) on the Preparedness of Graduate students

on Cipriano P Primicias National High School (CPPNHS)for Hospitality Industry. 11- Technical

Vocational and Livelihood. Cipriano P Primicias National High School Senior High School.

Subject Teacher: Mr. Christian D. Mamaril

This study investigates the impact of the Technical Vocational and Livelihood Cookery Program

(TVL-CP) on the preparedness of graduate students from Cipriano P. Primicias National High School

(CPPNHS) for careers in the hospitality industry. With the hospitality sector's continuous growth and

evolving demands, vocational training programs like the TVL-CP play a crucial role in equipping students

with the necessary skills and knowledge. Through a mixed-methods approach involving surveys,

interviews, and performance evaluations, this research assesses the effectiveness of the TVL-CP in

enhancing students' readiness for various roles within the hospitality sector. Preliminary findings suggest

that graduates of the TVL-CP demonstrate a strong foundation in culinary arts and hospitality management,

reflecting positively on their preparedness for employment opportunities in restaurants, hotels, and other

hospitality establishments. This study contributes valuable insights into the alignment between vocational

education and industry needs, offering recommendations for curriculum enhancement and educational

practices to better serve the aspirations of future hospitality professionals.

 INTRODUCTION

In recent years, Technical Vocational and Livelihood (TVL) programs have gained prominence in

secondary education, offering students specialized skills and knowledge tailored to specific industries.

Among these programs, the Technical Vocational and Livelihood Cookery Program (TVL-CP) stands out

as a crucial pathway for students aspiring to pursue careers in the culinary arts and hospitality sector.

Within the hospitality industry, where service excellence and culinary innovation are paramount,

the TVL-CP plays a pivotal role in shaping the competencies of aspiring professionals. By focusing on

practical skills such as cooking techniques, food safety protocols, and kitchen management, the program

aims to cultivate a workforce ready to meet the demands of hospitality establishments ranging from

restaurants and hotels to catering services.

This study aims to assess the impact of the TVL-CP on the preparedness of graduate students from Cipriano

P. Primicias National High School (CPPNHS) for the challenges and demands of the hospitality industry.

With the hospitality sector experiencing rapid growth and evolving consumer preferences, understanding

the effectiveness of vocational training programs like the TVL-CP becomes imperative in ensuring that

graduates are adequately equipped to meet industry standards and excel in their chosen profession.
 STATEMENT OF THE PROBLEM

This study aims to analyze the impact of the Technical Vocational and Livelihood (TVL) Cookery

Program on the preparedness of graduate students for the hospitality industry at Alcala Pangasinan.

Specifically, this sought to answer the following sub-problems:

1. How does participation in the Technical Vocational and Livelihood Cookery Program

(TVL-CP) at Cipriano P Primicias National High School (CPPNHS) influence the

preparedness of graduate students for pursuing careers within the hospitality industry?

2. What are the specific skills and knowledge areas that graduate students acquire through the

TVL-CP at CPPNHS, and how do these align with the demands of entry-level positions in

the hospitality sector?

3. What perceptions do TVL-CP graduates from CPPNHS, and industry professionals hold

regarding the effectiveness of the program in adequately preparing students for the

challenges and opportunities within the hospitality industry?

HYPOTHESIS

There is no significant correlation between the quality of the Technical Vocational and Livelihood

Cookery Program at CPPNHS Cipriano P Primicias National High School (into terms of curriculum,

facilities, and industry partnerships) and the preparedness of its graduates for the hospitality industry.

SIGNIFICANCE OF THE STUDY

The assessment of the Technical Vocational and Livelihood Cookery Program (TVL-CP) at

Cipriano P Primicias National High School (CPPNHS) holds paramount importance in understanding its

impact on student preparedness for the hospitality industry. Moreover, this research will specifically benefit

the following:
Cipriano P Primicias National High School: This study holds significance for Cipriano P Primicias

National High School (CPPNHS) as it provides valuable insights into the effectiveness of their Technical

Vocational and Livelihood Cookery Program (TVL-CP). The findings can help the school administration

in making informed decisions regarding curriculum development, resource allocation, and program

improvement to better serve the needs of its students and enhance their readiness for the hospitality industry.

Teachers: The study's findings can be beneficial to teachers involved in delivering the TVL-CP curriculum

at CPPNHS. It can offer them a deeper understanding of the strengths and weaknesses of the program,

enabling them to tailor their teaching methods, instructional materials, and assessments to better align with

the demands of the hospitality industry.

Students: For students enrolled in the TVL-CP at CPPNHS, this study holds direct relevance to their

educational and career aspirations. By assessing the impact of the program on their preparedness for the

hospitality industry, students can gain insights into their strengths and areas for improvement.

Future Researchers: This study contributes to the body of knowledge in vocational education and

workforce preparedness, particularly in the context of the hospitality industry. Future researchers can build

upon the findings of this study to delve deeper into specific aspects of vocational programs, explore

alternative methodologies for assessment, and investigate the long-term career outcomes of graduates.

SCOPE AND DELIMITATION

The scope of this study encompasses an examination of the effectiveness of the Technical

Vocational and Livelihood Cookery Program (TVL-CP) in enhancing the preparedness of graduate students

from Cipriano P. Primicias National High School (CPPNHS) for employment within the hospitality

industry. It focuses on assessing the specific skills, knowledge, and competencies acquired through the

TVL-CP that contribute to students' readiness for various roles in the hospitality sector. Delimitations

include concentrating solely on the impact of the TVL-CP on graduate students' preparedness, excluding
factors external to the program, such as individual student aptitude or additional training beyond the

curriculum.

DEFINITION OF TERMS

To provide a better understanding regarding the terms used in this research, the following terms

were considered as important and were defined operationally.

Technical Vocational and Livelihood Cookery Program (TVL-CP): refers to an educational curriculum

designed to equip students with practical skills and knowledge related to culinary arts and food service

operations.

Preparedness: denotes the extent to which graduate students from Cipriano P. Primicias National High

School (CPPNHS) possess the necessary skills, knowledge, and competencies required for employment

within the hospitality industry.

Graduate Students: refers to individuals who have completed the Technical Vocational and Livelihood

Cookery Program (TVL-CP) at Cipriano P. Primicias National High School (CPPNHS). These students

have undergone specialized training in culinary arts and are preparing to enter the workforce or pursue

further education in the field of hospitality.

Hospitality Industry: pertains to sectors where graduates of the TVL-CP program may seek employment

opportunities related to culinary arts and food service.