The main thrust of the study was to evaluate the level of knowledge on different herbs and spices of HRM students of the University of the Immaculate Conception. Specifically, the study answered questions on the level of knowledge with reference to proper usage of the herbs and spices. The research design used was descriptive survey method through a validated questionnaire adopted from the literature and administered by the researchers. The data gathered were analyzed and interpreted using frequency counts, percentage distribution, and Chi-square test. Findings showed that the level of knowledge on the different herbs and spices of HRM students is high regardless of age, gender and year level. The results showed that the respondents are capable of identifying different kinds of herbs and spices. This knowledge in turn benefits them as it enables them to produce a well successfully cooked dish. It also helps in establishing a high quality education or training for the future chefs not just locally but internationally as well.