UTILIZATION OF COOKING LABORATORY FOR THE SUBJECT OF SPECIALTY CUISINE IN BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

Abstract

The research focuses on utilizing the cooking laboratory in our Specialty Cuisine subject, highlighting its significant impact on the knowledge and skills we acquire for future use. Our study includes 100 fourth-year BSHM students as respondents. We conducted this research to identify and address the challenges students face while using the cooking laboratory. By doing so, we aim to develop solutions that will enhance the learning experience for future Hospitality Management students, ensuring they gain more knowledge and practical skills in a well-optimized environment. This research follows a quantitative approach as it aims to assess the effects of the cooking laboratory on students' culinary skills. Our respondents consist of 100 fourth-year BS Hospitality Management students who have taken the subject Specialty Cuisine. We utilized purposive sampling as our sampling technique, ensuring that only students with relevant experience participated. The primary research instrument used for data collection is a survey questionnaire. According to the findings, all 100 respondents belong to the 21-25 age group, making up 100% of the sample. The majority of the respondents are male. The most common challenge identified by students is "lack of time," which ranked as the primary issue. This suggests that extending the time spent in the kitchen laboratory would allow students to enhance their learning experience, improve their skills, and increase their familiarity with kitchen operations, tools, and equipment. The study concludes that the learning process of students becomes more effective through hands-on demonstrations, as they can freely ask questions and familiarize themselves with the tools and equipment. However, one major challenge identified is the limited accessibility of the kitchen laboratory, particularly for students who miss an activity due to scheduling constraints.  The school should consider hiring additional proctors or facilitators to accommodate the growing number of students enrolled in the course. Organize seminars and workshops on safety procedures, proper handling of tools and equipment, and new culinary techniques can enhance students’ knowledge and skills. Allocate more time for laboratory sessions will provide students with a better opportunity to practice and refine their culinary skills. Allow students more frequent access to the kitchen laboratory, especially for those who miss scheduled activities, will ensure a continuous and effective learning experience. These recommendations aim to improve the overall learning environment, ensuring that students gain comprehensive knowledge and hands-on experience in their culinary studies.