Student Outcomes for Bachelor of Science in International Hospitality Management specialized in Culinary Arts and Kitchen Operations for the Years 2018-2022
Sevillia S. Felicen | Jovic R. Ramirez | Richard Ramirez
Discipline: tourism, transport and travel
Abstract:
This study aims to assess the level of
student outcomes of Bachelor of Science in
Hospitality Management Students specialized in
Kitchen Operations and Culinary Arts. Specifically,
it assessed the ability of the students to achieve the 10
student outcomes such as professionalism and self-confidence, conduct research and conceptualize
business in the field of culinary, tourism, and
hospitality industry, demonstrate respect for different
cultures and nationalities, assess the knowledge and
skills of various theories and principles in the areas
of hotel, culinary, kitchen operations and restaurant
operations. This study used descriptive design to
assess each student's outcomes with 35 students or 1
section of the students of BSIHM-CAKO who started
the program in 2018 and graduated in 2022. The data
were taken from the class record submitted by the
professor. Percentages and ranking were used as the
statistical test. Based on the result, students met and
exceeded the performance target of 75% for each
performance indicator in all 10 student outcomes for
the culinary arts and kitchen operations program.
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