School Industry Collaborative Plan: Bridging Students’ Cookery Skills and Industry Demands

Abstract

This research assessed the actual skills of cookery students and their relationship to industry demands at Subangdaku Technical Vocational School, Division of Mandaue City, during the School Year 2024 – 2025, as a basis for developing a School–Industry Collaborative Training Plan. It aimed to determine the level of students’ actual skills in food preparation, food safety and sanitation, and professional attributes and work values, as well as the level of industry demands in technical skills, workplace efficiency, and professional work ethics. The study also examined the profile of the respondents, including the students’ age, gender, and length of immersion, and the industry partners’ type of establishment, position, and years of professional experience. A descriptive– correlational research design was utilized using adapted and validated survey instruments. The respondents consisted of Grade 12 cookery students and industry partners from restaurants, catering companies, and hotel establishments within Mandaue City. Findings revealed that most students were female, aged 19 to 20 years old, and had completed the required 320-hour work immersion. Industry partners were mainly kitchen supervisors, cooks, and operations managers with three to six years of professional experience in various food service sectors. Both students’ actual skills and industry demands were rated high, indicating strong alignment between training and workplace expectations. However, limited immersion exposure, outdated facilities, and weak school– industry coordination remained key issues. The study confirmed a significant relationship between students’ skills and industry demands, forming the basis for the School–Industry Collaborative Training Plan to strengthen curriculum alignment, upgrade facilities, and enhance employability.