1

2.1. Level of competency of Grade 12 students in TVL strand in Cookery

Weig Verbal
Compete Ra
Performance hted Interpretati
ncies nk
Mean on
I can
Clean
1. Clean, sanitize and store
and 3.93 Competent
equipment
maintain
kitchen 2. Clean and sanitize
4.13 Competent
premises premises 4.5
3. Dispose of waste 4.00 Competent
Average Weighted
4.20 Competent
Mean
1. Prepare stocks, glazes
and essences required 4.07 Competent
for menu items
Prepare
2. Prepare soups required
stocks, 3.73 Competent
for menu items
sauces and
3. Prepare sauces required
soups 3.67 Competent 11
for menu items
4. Store and reconstitute
stocks, sauces and 3.87 Competent
soups
Average Weighted
3.83 Competent
Mean
1. Perform Misen place 4.07 Competent
2. Prepare a range of
4.20 Competent
Prepare appetizers
appetizers 3. Present a range of
4.13 Competent 8.5
appetizers
4. Store appetizers 3.87 Competent
Average Weighted
4.07 Competent
Mean
1. Perform Misen place 4.20 Competent
2. Prepare a variety salads Highly
4.40
Prepare and dressings Competent
salads and 3. Present a variety of
4.13 Competent
dressings salads and dressings 4.5
4. Store salads and
4.07 Competent
dressings
Average Weighted
4.20 Competent
Mean
1. Perform Misen place Highly
4.27
Prepare Competent
10
sandwiches 2. Prepare a variety of
4.13 Competent
sandwiches
 2

3. Present a variety of
3.87 Competent
sandwiches
4. Store sandwiches 3.93 Competent
Average Weighted
4.05 Competent
Mean
1. Perform Misen place Highly
4.40
Competent
2. Cook meat cuts for
Prepare 4.13 Competent
service
meat dishes
3. Present meat cuts for 8.5
3.93 Competent
service
4. Store meat 3.80 Competent
Average Weighted
4.07 Competent
Mean
1. Perform Misen place Highly
4.33
Competent
Prepare 2. Prepare vegetable
4.00 Competent
vegetables dishes
dishes 3. Present vegetable 7
4.20 Competent
dishes
4. Store vegetables dishes 3.87 Competent
Average Weighted
4.10 Competent
Mean
1. Perform Misen place 4.20 Competent
2. Prepare and cook egg Highly
Prepare 4.33
dishes Competent
egg dishes
3. Present egg dishes 4.13 Competent 3
4. Store egg dishes 4.20 Competent
Average Weighted Highly
4.22
Mean Competent
1. Perform Misen place 4.20 Competent
Prepare 2. Prepare starch dishes Highly
4.33
starch Competent
6
dishes 3. Present Starch dishes 4.13 Competent
4. Store Starch dishes 3.87 Competent
Average Weighted Mean 4.13 Competent
1. Perform misen place Highly
4.33
Competent
Prepare 2. Cook poultry and game Highly
4.40
poultry and dishes Competent
game 3. Plate/present poultry Highly
4.33 1
dishes and game dishes Competent
4. Store poultry and game Highly
4.40
Competent
Average Weighted Highly
Mean 4.37
Competent
1. Perform misen place Highly
4.47 2
Competent
 3

Prepare 2. Handle fish and seafood Highly

4.40
seafood Competent
dishes 3. Cook fish and shellfish 4.20 Competent
4. Plate/Present fish and Highly
4.33
seafood Competent
5. Store fish and seafood 4.07 Competent
Average Weighted Mean Highly
4.29
Competent
TOTAL AVERAGE WEIGHTED MEAN
4.12 Competent
Competencies Weighted Verbal
Performances Rank
Mean Interpretation
4
I can
1. Clean bar,
equipment and 4.20 Competent
Clean Bar
tools
Areas
2. Clean and
maintain public 3.80 Competent
1
areas

Average
Weighted 4.00 Competent
Mean

1. Prepare bar
3.60 Competent
for service
2. Take drink
4.20 Competent
orders
3. Serve drinks 4.00 Competent
4. Deals with
customers
3.60 Competent
affected with
Operate bar alcohol
5. Maintain
2
proper bar
operation 3.80 Competent
control
procedures
6. Close/turn
over bar 3.40 Competent
operations
Average
Weighted 3.77 Competent
Mean
1. Prepare
and mix a
3.60 Competent
range of
cocktails
Prepare and 2. Prepare and
mix cocktails mix a variety
and non- of non- 3.60 Competent 3
alcoholic alcoholic
concoctions concoctions
3. Use, clean
and maintain
3.60 Competent
bar tools and
equipment
 5

and
machineries
for mixing
cocktails and
non-alcoholic
concoctions
Average
Weighted 3.60 Competent
Mean
1. Explain
different
Moderately
types of 3.20
Competent
wines to
customer
6
2. Recommend
appropriate
Moderately
wine and food 3.40
Provide Competent
combinations
basic wine
to customers
service
3. Prepare wine,
glasses and Moderately
3.40
accessories Competent
for service
4. Open and Moderately
3.00
serve wine Competent
5. Check wine Moderately
2.80
for faults Competent
Average
Moderately
Weighted 3.16
Competent
Mean
1. Set up and
prepare Moderately
3.40
machine and Competent
Prepare equipment
Espresso 2. Dose and Moderately
3.00
Tamp Coffee Competent 7
3. Extract Moderately
2.80
espresso Competent
Average
Moderately
Weighted 3.01
Competent
Mean
1. Prepare milk
and 3.60 Competent
equipment
Texture Milk 2. Prepare 5
3.60 Competent
Foam milk
3. Prepare Moderately
3.20
Steam milk Competent
 6

Average
Moderately
Weighted 3.33
Competent
Mean
1. Take orders
4.00 Competent
of guests
2. Prepare
Prepare and espresso- Moderately
3.40
Serve Coffee based Competent
Beverages beverages
4
3. Prepare and
serve brewed 3.60 Competent
coffee
Average
Weighted 3.67 Competent
Mean
TOTAL AVERAGE
3.51 Competent
WEIGHTED MEAN

2.2. Level of competency of Grade 12 students in TVL strand in

Bartending.

Table 6 shows the level of competency of Grade 12 students in TVL

strand in Bartending. It was shown that the respondents are competent in

cleaning bar areas, operating bar, and preparing and mixing cocktails and non-

alcoholic concoctions. These competencies raked 1, 2, and 3, with an average

weighted mean of 4.00, 3.78, and 3.60, respectively. It was also shown that the

students are moderately competent in preparing and serving coffee beverages,

preparing milk, providing basic wine service, and preparing espresso. These

competencies ranked 4, 5, 6, and 7, with an average weighted mean of 3.67,

 7

3.33, 3.16, and 3.01, respectively. Generally, it infers that the students are

competent in Bartending with a total average weighted mean of 3.51.

Table 6. Level of Competency of Grade 12 TVL Students in Bartending

Table 7 shows the level of competency of Grade 12 students in TVL

strand in Housekeeping. It was shown that the respondents are competent in

cleaning public areas, facilities, and equipment, cleaning and preparing rooms

for incoming guests, and providing housekeeping services to guests. These

competencies raked 1, 2, and 3 with an average weighted mean of 4.20, 3.84,

and 3.67, respectively. On the other hand, the students are moderately

competent in dealing with or handling intoxicated guests, providing valet or

butler service, and laundering linen and gust clothes. These competencies

ranked 4, 5, and 6 with an average weighted mean of 3.36, 3.33, and 3.27,

respectively. Generally, the total average weighted mean of 3.61 infers that the

students are moderately competent in Housekeeping.

Table 7. Level of Competency of Grade 12 TVL Students in Housekeeping

Weig Verbal
Compete
Performance hted Interpretati Rank
ncies
Mean on
I can
1. Receive
4.00 Competent
housekeeping requests
Provide
2. Provide/Service
Housekeepi 4.20 Competent
housekeeping requests 3
ng Services
to Guests 3. Provide advice to Moderately
3.20
guest Competent
4. Liaise with other Moderately
3.27
departments Competent
Average Weighted Mean 3.67 Competent
1. Set up equipment and Compete
Clean 4.20
trolleys nt
and Prepare 2
2. Access rooms for Moderately
rooms for 3.13
servicing Competent
 8

incoming 3. Make up beds Moderately

3.00
guests Competent
4. Clean and clear Highly
4.60
rooms Competent
5. Clean and store Highly
4.27
trolleys and equipment Competent
Average Weighted Mean 3.84 Competent
1. Provide valet services Moderat
to guests 3.07 ely
Competent
Provide
2. Display professional Moderat
Valet/ Butler 5
valet standards 2.87 ely
Service
Competent
3. Care for guest Compete
4.07
property nt
Average Weighted Mean Moderately
3.33
Competent
Moderat
1. Collect laundry for
3.20 ely
laundering functions
Competent
Laundry Moderat
2. Perform laundering
Linen and 2.73 ely
functions 6
Guest Competent
Clothes 3. Process laundered Compete
3.47
item nt
4. Return laundered Compete
3.67
item nt
Average Weighted Mean Moderately
3.27
Competent
1. Select and set up
4.00 Competent
equipment and materials
Clean
2. Apply cleaning
public 4.00 Competent
technique
areas,
3. Clean dry and wet Highly 1
facilities 4.40
areas Competent
and
4. Maintain and store
equipment Highly
cleaning equipment and 4.40
Competent
chemicals
Average Weighted Mean 4.20 Competent
1. Determine the level Moderately
3.20
Deal of intoxication Competent
with/ handle 2. Apply appropriate Moderately
3.40 4
intoxicated procedures Competent
guests 3. Comply with
3.47 Competent
legislation
Average Weighted Mean Moderately
3.36
Competent
TOTAL AVERAGE WEIGHTED
3.61 Competent
MEAN
 9

Table 8 shows the level of competency of Grade 12 students in TVL

strand in Bread and Pastry. It was shown in the table that the students are

highly competent in presenting desserts, preparing and presenting gateaux,

tortes, and cakes, preparing and producing bakery products, and preparing and

displaying petits fours. These competencies ranked 1, 2, 3, and 4 with an

average weighted mean of 4.62, 4.40, 4.29, and 4.23, respectively. On the other

hand, the students show that they are competent in Preparing and producing

pastry products. This competency raked 5 with an average weighted mean of

4.16. Generally, the total average weighted mean of 4.34 implies that the

students are highly competent in Bread and Pastry.

Table 8. Level of Competency of Grade 12 TVL Students in Bread and Pastry

Wei Verbal
Compete
Performance ghted Interpretati Rank
ncies
Mean on
I can
1. Prepare bakery Highly
Prepare 4.27
products Competent
and produce
2. Decorate and present 3
bakery 4.13 Competent
bakery products
products
3. Store bakery products Highly
4.47
Competent
Average Weighted Highly
4.29
Mean Competent
1. Prepare pastry Highly
Prepare 4.47
products Competent
and produce
2. Decorate and present 5
pastry 3.93 Competent
pastry products
products
3. Store pastry products 4.07 Competent
Average Weighted
4.16 Competent
Mean
1. Prepare sponge and Highly
Prepare 4.27
cakes Competent
and present 2
2. Prepare and use filling Highly
gateaux, 4.33
Competent
 10

tortes and 3. Decorate cakes Highly

4.40
cakes Competent
4. Present cakes Highly
4.30
Competent
5. Store cakes Highly
4.47
Competent
Average Weighted Highly
4.40
Mean Competent
1. Prepare iced petits Compete
4.07
fours nt
2. Prepare fresh petits Highly
4.27
fours Competent
3. Prepare marzipan Compete
Prepare 4.13
petits fours nt
and display 4
4. Store petits fours Highly
petits fours 4.40
Competent
5. Display petits fours Compete
4.13
nt
6. Prepare caramelized Highly
4.40
petits fours Competent
Average Weighted Highly
4.23
Mean Competent
1. Prepare and serve Highly
4.40
plated desserts Competent
1
2. Store and package Highly
Present 4.87
desserts Competent
desserts
3. Plan, prepare and
Highly
present dessert buffet 4.60
Competent
selection or plating
Average Weighted Highly
4.62
Mean Competent
TOTAL AVERAGE WEIGHTED Highly
4.34
MEAN Competent

Table 9 shows the level of competency of Grade 12 students in TVL

strand in Food and Beverages. The table shows that the students are highly

competent in receiving and handling guests’ concerns, welcoming guests and

taking food and beverages orders, providing room service, and preparing the

dining room or restaurant area for service. These competencies raked 1, 2, 3,

and 4 with an average weighted mean of 4.57, 4.45, 4.31, and 4.23,

respectively. Subsequently, the students have shown that they are competent

in providing food and beverage services to guests, and promoting food and
 11

beverage products. These competencies ranked 5, and 6 with an average

weighted mean of 4.17, and 3.95, respectively. Generally, the total average

weighted mean of 4.28 infers that the students are highly competent in Food

and Beverages.

Table 9. Level of Competency of Grade 12 TVL Students in Food and

Beverages

Verbal
Competencie Weighte Ran
Performance Interpretatio
s d Mean k
n
I can
1. Take table Highly
4.47
reservation Competent
2. Prepare
service
4.13 Competent
Prepare the stations and
dining room/ equipment
4
restaurant area 3. Set-up the
Highly
for service tables in the 4.33
Competent
dining area
4. Set the
mood/ambianc
4.00 Competent
e of the dining
area
Average
Highly
Weighted 4.23
Competent
Mean
1. Welcome and Highly
4.47
greet guests Competent
2. Seat the guest Highly
4.60
Welcome Competent
guests and take 3. Take food and
Highly 2
food and beverage 4.67
Competent
beverage orders orders
4. Liaise between
kitchen and 4.07 Competent
service areas
Average
Highly
Weighted 4.45
Competent
Mean
1. Know the
Promote 4.00 Competent
product
food and
2. Undertake 6
beverage
Suggestive 3.73 Competent
products
selling
 12

3. Carry out Up
selling 3.87 Competent
strategies
4. Know the
4.20 Competent
product
Average
Weighted 3.95 Competent
Mean
1. Serve food
4.13 Competent
orders
2. Assist the Highly
4.33
diners Competent
3. Perform
banquet or Highly
4.33
catering food Competent
service
4. Serve
Provide food Highly
beverage 4.40
and beverage Competent
orders 5
services to
5. Process
guests
payments and 4.13 Competent
receipts
6. Conclude food
service and
3.73 Competent
close down
dining area
7. Manage
intoxicated 4.13 Competent
persons
Average
Competen
Weighted 4.17
t
Mean
1. Take and
process room 4.13 Competent
service orders
2. Set up trays Highly
4.27
and trolleys Competent
3. Present and
serve food and
Highly
Provide beverage 4.47
Competent
room service orders to
guests 3
4. Present room
service 4.00 Competent
account
5. Clear away
Highly
room service 4.67
Competent
equipment
 13

Average
Highly
Weighted 4.31
Competent
Mean
1. Listen to the Highly
4.53
complaint Competent
2. Apologize to Highly
4.80
Receive and the guest Competent
handle guest 3. Take proper 1
Highly
concerns action on the 4.80
Competent
complaint
4. Record
4.13 Competent
complaint
Average
Highly
Weighted 4.57
Competent
Mean
TOTAL AVERAGE Highly
4.28
WEIGHTED MEAN Competent

Table 10 shows the level of competency of Grade 12 students in TVL

strand in Local Guiding. The table shows that the students are competent in

researching information relevant to the locality and tour itinerary, and

accompanying and guiding clients in accordance with the tour itinerary. These

competencies ranked 1, and 2 with an average weighted mean of 3.58, and

3.54, respectively. Moreover, the students are moderately competent in

coordinating tour arrangements for clients. Generally, the total average

weighted mean of 3.49 implies that the students are competent in Local

Guiding.

Table 10. Level of Competency of Grade 12 TVL Students in Local Guiding

Verbal
Competencie Weighte Ran
Performance Interpretatio
s d Mean k
n
I can
Research 1. Sources Moderately
3.20
information information Competent
relevant to the 2. Arranges and Compete
3.80 1
locality and tour files Information nt
itinerary 3. Develops Compete
3.73
tour scripts and nt
 14

commentaries
relevant to the
tour itinerary and
the interest of the
clients
Average
3.58 Competent
Weighted Mean
1. Performs
Moderately
pre-arrival 3.40
Competent
checks
2. Manages
Moderately
tour 3.33
Coordinate Competent
arrangements
tour
3. Resolves 3
arrangements
complaints and Compete
for clients 3.47
other nt
emergencies
4. Performs
Moderately
post-departure 3.20
Competent
activities
Average Moderately
3.35
Weighted Mean Competent
1. Meets and
assist the clients Compete
3.47
upon arrival at nt
the destination
2. Accompani
es and guides Compete
3.73
clients while on nt
tour
3. Delivers
information, tour Moderately
3.93
Accompany spiels and Competent
and guide commentaries
clients in 4. Resolves
2
accordance complaints and Moderately
3.40
with the tour other Competent
itinerary emergencies
5. Provides
send-off
Moderately
assistance and 3.33
Competent
hotel departure
formalities
6. Develops
tour guide-tour
Moderately
driver work 3.40
Competent
relationship
(teamwork)
Average
3.54 Competent
Weighted Mean
 15

TOTAL AVERAGE WEIGHTED

3.49 Competent
MEAN

Table 11 shows the level of competency of Grade 12 students in TVL

strand in Travel Services. The table shows that the students are competent in

providing assistance in travel documentation preparation, and creating travel-

related reservations and transactions and issuing IATA-BSP documents and

other passage documents. These competencies ranked 1, and 2.5 with an

average weighted mean of 4.07, and 4.05, respectively. The total average

weighted mean of 4.06 infers that the students are competent in Travel

Services.

Table 11. Level of Competency of Grade 12 TVL Students in Travel Services

Verbal
Competencie Performanc Weighte Ran
Interpretatio
s e d Mean k
n
I can
1. Administer
client file and
Competen
identify 4.00
t
booking
Create travel- requirements
related 2. Request Moderatel
3.39
reservations and services y Competent 2.5
transactions 3. Record
Competen
request and 4.13
t
confirmation
4. Update and
Competen
finalize 4.13
t
bookings
Average
Weighted 4.05 Competent
Mean
1. Prepare and
assist client’s Highly
Provide 4.27
passport Competent
assistance in
application
travel 1
2. Assist client in
documentation
securing visa Competen
preparation 4.07
and/or permits t
for country of
 16

destination
and transit
points, as
applicable
3. Assist client’s
in securing
immigration Competen
4.13
clearance t
application for
travel abroad
4. Provide
assistance in
securing
additional
requirements
Competen
for travel e.g. 3.80
t
vaccination
card from
Bureau of
Quarantine,
etc.
Average
Weighted 4.07 Competent
Mean
1. Gather
necessary
information Competen
4.00
and other t
travel related
data
2. Perform sales
Competen
and service 4.13
Issue IATA- t
tasks
BSP Documents
3. Issue tickets,
and Other 2.5
Multipurpose
Passage
Documents
Document ‘s Competen
(MPD) and 3.87
t
other travel
related
document’s
4. Network for
latest fare and Competen
4.20
tariff t
information
Average
4.05 Competent
Weighted Mean
TOTAL AVERAGE WEIGHTED
4.06 Competent
MEAN
 17

Table 12 shows the level of competency of Grade 12 students in TVL

strand in

Tourism Promotion. This table shows that the students are highly competent in

promoting tourism products and services. This competency ranked 1 with an

average weighed mean of 4.47. Furthermore, the students show competency

in operating technology-based information system, and providing information

and advice on a destination, product, or service. These competencies ranked

2, and 3 with an average weighted mean of 4.07 and 4.02. The total average

weighted mean of 4.19 infers that the students are competent in Tourism

Promotion.

Table 12. Level of Competency of Grade 12 TVL Students in Tourism

Promotion

Verbal
Competencie Performanc Weighte Ran
Interpretatio
s e d Mean k
n
I can
1. Access
information on Competen
3.80
an automated t
Operate system
technology- 2. Check
Competen
based and download 4.07
t 2
information information
system 3. Interpret
Competen
downloaded 4.07
t
information
4. Organize Highly
4.33
data base Competent
Average
Weighted 4.07 Competent
Mean
1. Develop
Provide Competen
information on 3.87
information and t
a destination 3
advice on a
2. Update Competen
destination, 4.20
information t
 18

product or on a
service destination
3. Provide
information Competen
4.00
and advice on t
destination
Average
Weighted 4.02 Competent
Mean
1. Identify
Competen
customer 4.13
t
needs
2. Suggest
products to Highly
4.53
meet customer Competent
Promote
needs
tourism
3. Provide
products and
product Highly
services 4.60
information Competent
1
and advice
4. Sell
tourism related Highly
4.60
products and Competent
services
Average Highly
4.47
Weighted Mean Competent
TOTAL AVERAGE WEIGHTED
4.19 Competent
MEAN

Table 13 shows the possible career choices of Grade 12 students after

taking up TVL strand. It was shown in the table that 65% of the students look

forward to enrolling a course in college suited his/her TVL track. This is with a

total enumeration of 79 respondents. It was followed by 17 students who are

planning to be restaurant personnel who cover 14% of the population. The

students who want to enrol in TESDA, pursue education course, be a cook

ranked 3, 4, and 5 with a frequency of 10, 3, and 2, respectively. Lastly, the

students who are planning to be a tourist information officer, travel adviser or

consultant, ticketing staff, food nutritionist, and pharmacist with a frequency of

 19

1 each were tied on rank 8. This infers that the Grade 12 students from the 4 th

district of Laguna are students of great dreams.

Table 13. Possible Career Choices of Grade 12 Students after Taking up TVL

Strand

Possible Career Frequency Percentage Rank

Enroll to college suit his/her TVL 79 65 1
track
Enroll to TESDA 12 10 3
Establish business 0 0
Restaurant Personnel 17 14 2
Hotel Personnel 0 0
Bar Personnel 0 0
Baker 0 0
Cook 2 2 5
Assistant Cook 0 0
Laundry Attendant 0 0
Housekeeping Attendant 0 0
Butler 0 0
Local Guide 0 0
Tourist Information Officer 1 1 8
Tourism Desk Officer 0 0
Travel Adviser/Consultant 1 1 8
Concierge Agent 0 0
Reservation Staff 0 0
Ticketing Staff 1 1 8
Travel Documentation staff 0 0
Food Nutritionist 1 1 8
Pharmacist 1 1 8
Education 3 3 4
TOTAL 120 100

Table 14 shows the significant relationship between the demographic

profile of the respondents and level of competencies of Grade 12 students in

TVL strands. It was shown in the table that the p-value is less than the chi the

null hypothesis is rejected. This implies that age and sex does not effect on the

competencies of the students. This infers that age does not matter. Their age

could never be a basis to measure their capabilities, skills, and competencies

for there still are other factors that boost their competencies. On the other hand,
 20

sex could not be used as a measure on how skilful and competent they are. It

is their eagerness to learn more. Subsequently, there is no statistics computed

between the students’ civil status and their level of competency for civil status

is constant.

Table 14. Significant Relationship between the demographic profile of Grade

12 TVL Students in terms of Age and Sex and Level of Competencies

Statistical C- P-
Variables Decision Interpretation
Tool Value Value

Accept
Age 310.915 1.000 Not Significant
Ho
Chi-Square

Accept
Competency

Sex 69.519 0.460 Not Significant

Ho
 21

Chapter 4

SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATION

Summary of findings

The results of the study were summed up as follows. The researcher

conducted the study to determine the competencies of student taking the

technical, vocational and livelihood program in grade 12 students. The subjects

of the study were the 120 students in Grade 12 of the chosen school in the 4th

district of Laguna which is the (Laguna state polytechnic university, Philippine

Women University, Siniloan National High School, Laguna North Western

College, Laguna Maritime, Balian Community College, Poten National High

School, PaeteScience and Business College, San Antonio de Padua, South

Green Ville School).

Based on the data gathered to profile of respondents 61 of them are

male and 59 are female. They were grade 12 students under the TVL program.

Majority of them age belong to 17 years old most were male with. Their civil

status respondents were all singles. The TVL Program the respondents are
 22

taking. It was shown that the respondents are equally divided on the eight TVL

programs – Cookery, Bartending, Housekeeping, Bread and Pastry, Food and

Beverages, Local Guiding, Travel Services, and Tourism Promotion – with

fifteen respondents each covering 12.5 percent of the population. All of the

programs ranked 4.5. the level of competency of Grade 12 students in TVL

strand in Cookery.

Based on the data gathered most of the respondents were highly

competent in preparing poultry and game dishes, preparing sea food dishes,

and preparing egg dishes. These competencies raked 1, 2, and 3, with an

average weighted mean of 4.37, 4.29, and 4.22, respectively. It was also shown

that the respondents are competent in preparing salads and dressings and

maintaining the kitchen premises clean, preparing starch dishes, preparing

vegetable dishes, preparing appetizers, preparing meat dishes, preparing

sandwiches, and preparing stocks, sauces, and soups. This infers that the

Grade 12 TVL students are competent in Cookery with a total average weighted

mean of 4.12.6 shows the level of competency of Grade 12 students in TVL

strand in Bartending. It was shown that the respondents are competent in

cleaning bar areas, operating bar, and preparing and mixing cocktails and non-

alcoholic concoctions. These competencies raked 1, 2, and 3, with an average

weighted mean of 4.00, 3.78, and 3.60, respectively. It was also shown that the

students are moderately competent in preparing and serving coffee beverages,

preparing milk, providing basic wine service, and preparing espresso.

. Generally, it infers that the students are competent in Bartending with a

total average weighted mean of 3.51. Shows the level of competency of Grade

12 students in TVL strand in Housekeeping. It was shown that the respondents

 23

are competent in cleaning public areas, facilities, and equipment, cleaning and

preparing rooms for incoming guests, and providing housekeeping services to

guests, respectively. On the other hand, the students are moderately competent

in dealing with or handling intoxicated guests, providing valet or butler service,

and laundering linen and gust clothes. These competencies ranked 4, 5, and 6

with an average weighted mean of 3.36, 3.33, and 3.27, respectively. Generally,

the total average weighted mean of 3.61 infers that the students are moderately

competent in Housekeeping.

Based on the data gathered resulted the level of competency of Grade

12 students in TVL strand in Bread and Pastry. that the students are highly

competent in presenting desserts, preparing and presenting gateaux, tortes,

and cakes, preparing and producing bakery products, and preparing and

displaying petit fours. These competencies ranked 1, 2, 3, and 4 with an

average weighted mean of 4.62, 4.40, 4.29, and 4.23, respectively. On the other

hand, the students show that they are competent in Preparing and producing

pastry products. This competency raked 5 with an average weighted mean of

4.16. Generally, the total average weighted mean of 4.34 implies that the

students are highly competent in Bread and Pastry.

Also the level of competency of Grade 12 students in TVL strand in Food

and Beverages. The table shows that the students are highly competent in

receiving and handling guests’ concerns, welcoming guests and taking food

and beverages orders, providing room service, and preparing the dining room

or restaurant area for service. Respectively. Subsequently, the students have

shown that they are competent in providing food and beverage services to

guests, and promoting food and beverage products.. The table shows that the
 24

students are competent in providing assistance in travel documentation

preparation, and creating travel-related reservations and transactions and

issuing IATA-BSP documents and other passage documents. These

competencies ranked 1, and 2.5 with an average weighted mean of 4.07, and

4.05, respectively. The total average weighted mean of 4.06 infers that the

students are competent in Travel Services. shows thelevel of competency of

Grade 12 students in TVL strand in

Tourism Promotion. That the students are highly competent in promoting

tourism products and services. Furthermore, the students show competency in

operating technology-based information system, and providing information and

advice on a destination, product, or service. Their competencies. On the other

hand, sex could not be used as a measure on how skilful and competent they

are. It is their eagerness to learn more. Subsequently, there is no statistics

computed between the students’ civil status and their level of competency for

civil status is constant.

Based on the data gathered with regards to Significant relationship

between the demographic profile of the respondents and level of competencies

of Grade 12 students in TVL strands. It was resulted in the table that the p-value

is less than the chi the null hypothesis is rejected. This implies that age and sex

does not effect on the competencies of the students.

Conclusion

Based on the research study the results show the possible career

choices of Grade 12 students after taking up TVL strand. It was shown in the

table that 65% of the students look forward to enrolling a course in college
 25

suited his/her TVL track. This is with a total enumeration of 79 respondents. It

was followed by 17 students who are planning to be restaurant personnel who

cover 14% of the population. The students who want to enrol in TESDA, pursue

education course, be a cook ranked 3, 4, and 5 with a frequency of 10, 3, and

2, respectively. Lastly, the students who are planning to be a tourist information

officer, travel adviser or consultant, ticketing staff, food nutritionist, and

pharmacist with a frequency of 1 each were tied on rank 8. This infers that the

Grade 12 students from the 4th district of Laguna are students of great dreams.

Recommendation

The result of the study implies to the researcher to have the following

recommendation

1. The researcher suggests that in teaching measurements, the

teachers should use different approaches that'll fit in with the needs

and interests of the students.

2. Teachers can make colourful and creative instructional materials that

will help the students engage and learn more during the discussion.

3. The curriculum planner should be aware of the diversity of learners

helping them to innovate strategies in making learning effective and

productive.

4. Variation of teaching aids should be researched upon for students

with diverse needs, interests and learning style.

 26

5. Conduct further studies intended to the innovation of instructional

materials for improving the students’ cognitive, affective, and

psychomotor domains.