Training Needs of Senior High Students in Technical Vocational Livelihood Track Major in Food Processing in Pantay National High School

Abstract

INTRODUCTION

The Technical Vocational Livelihood is one of the tracks offered in Senior High School. The Senior High School program aims to prepare our students for human work force. Although TVL track plays important role to preparing our students, but there is a limited information and competencies needed that can only be learned through actual work setting. To meet the training needs of senior high students, the specific question shall be sought: What is the skill requirement of the food processing industry?

METHODS

The quantitative and qualitative methodology was applied to collect data. A survey was carried out involving practitioners in the food industry. A total of ten practitioners were selected as respondents for the study. An adopted closed and open survey questionnaire was used to elicit information from the respondents. The survey questionnaire was structured into five distinctive parts to collect information on (I) basic competencies in food processing, (ii) common competencies in food processing, (iii) core competencies in food processing, (iv) other needed competencies and (v) attitude towards work of food handlers.

RESULTS

The findings of the evaluation showed that most of food handlers are not yet competent and there are gaps in the skills and knowledge in terms on basic and common competencies and few of the food handlers are not yet competent in the skills and knowledge in terms of core competencies in food processing qualification. The findings also confirmed that majority of the respondents suggested for additional competencies that need to be learned in school such as basic fundamentals of food processing, food safety and standards in operation. Also the respondents suggested the right attitude that the food handler needs to possess towards work such as honesty, discipline, dedication, respect, cooperation, quality first mind-set, sense of responsibility, takes accountability and focus on work. The negative attitude to be avoided by the food handlers towards work such as job discrimination, neglect on protocols, laziness, lack of self-confidence, rudeness, tardiness and absenteeism.

DISCUSSIONS

The result implies the need for additional training. There are key areas in which practice is needed and additional information or skills should be gained in school. There is also a need for further enrichment of the competencies on the subjects in food processing to be taught in the school. The result also confirms the need for the improvement of attitude toward works.