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CHAPTER I

THE PROBLEM

Introduction

Everybody knows that food is essential to survive, we all have to eat

every day and make sure our diets are healthy and safe, which means better and

healthier products will always be necessary. Also, hungry people are generally

irritable and unpleasant company while well-nourished ones seem to have great

capability for work and love. So it is that the role of food technologist touches to a

great extent his responsibility to help his fellowmen to achieve peace by keeping

them from being hungry (M. M. Gatachalian et al, 1992). Thus, the food industry

is one of the largest industries in today’s global economy. It is expected that with

increase in food production, there will be a dramatic demand for more food

technologists. For generalists and uninformed about food technology, they may

think that the field is just an extension of cooking and kitchen preparations. This

view is farthest from the truth. A food technologist is an individual educated or

experienced at least to the equivalent of a Bachelor’s degree in sciences

applicable to food and who demonstrates skill in the application of this

knowledge in the chain of producing wholesome food (Institute of Food

Technologists, 1970).
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Universities, nowadays, all over the country offer many courses for

students to serve as a training ground for them to enhance their skills, abilities and

to gain more knowledge about the degree that they are taking up. Many courses

may suit their specializations and skills as individuals so that they are able to

become more confident with the course they are enrolled in. Another role of the

university is to prepare their students to face the real world by giving them the

opportunity to grow until they finally achieved employment. One of the factors

that determine the effectiveness of an academic institution is through the

employability of its graduates. The quality of graduates is very much a function of

quality instruction and facilities because these will help ensure that graduates are

equipped with the knowledge, skills and values that will enable them to work in

their respective field (M. Celis et al, 2013). Food technology work areas in the

Philippines will depend on the amount of initial knowledge and further training

undertaken by individual. Undergraduate programs play a big role in providing

the ground work upon which a food technologist can build his practice.

Batangas State University- ARASOF Nasugbu through the College of

Industrial Technology specifically Bachelor of Science in Food Technology

program has been supporting the graduates for job placement. Establishing and

expanding linkages to local firms for possible job placement and assistance is

another major responsibility of the University. This collaboration opens the door
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for continuous improvement of the programs’ curricular offerings, instruction and

other academic undertakings that will ensure the quality of food technology

education.

This employers’ feedback study is a way which can provide valuable

information for evaluating the results of education and training of an institution

and thereby serve as a basis for future planning activities.

Background of the Study

The reason of conducting this study entitled “Employers’ Feedback on the

Bachelor of Science in Food Technology Graduates of BatStateU – ARASOF

Nasugbu from year 2010-2016” is to help the CIT Food Technology Department

determine graduates' strengths and weaknesses through employers’ feedback and

to determine indicators on employers’ level of satisfaction of employed Bachelor

of Science in Food Technology graduates. The result of this study will help

improve the employability rating of the BS Food Technology graduates.

Setting of the Study

The study was conducted at BatStateU – ARASOF Nasugbu which is

located at Barangay Bucana, Nasugbu, Batangas where the researchers are

currently studying. The University is offering Bachelor of Science in Food

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Technology and is focusing on increasing the enrollees for the said program.

Through this institution, the researchers were easily equipped with new

knowledge that contributed in the completion of the study. The survey and

interview were conducted in the establishments where the alumni of BS Food

Technology are currently employed.

The researchers collected all the necessary information, research materials

and references needed to conduct this study at the BatStateU – ARASOF Nasugbu

Library, through the internet and related articles from various website.

Statement of the Problem

This study aimed to determine the employers’ feedback on the graduates

of Bachelor of Science in Food Technology of BatStateU – ARASOF Nasugbu

batches 2010 to 2016.

Specifically, this study attempted to answer the following questions:

1. What is the profile of the employer/establishment where the Bachelor of

Science in Food Technology graduates of BatStateU – ARASOF Nasugbu

batches 2010 to 2016 were employed in terms of:

1.1. nature of business/establishment; and

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1.2. number of employees?

2. What is the profile of the employed Bachelor of Science in Food Technology

graduates of BatStateU – ARASOF Nasugbu batches 2010 to 2016 in terms

of:

2.1. position; and

2.2. department assigned?

3. What is the degree of importance of the basic requirements of the employers

for the Bachelor of Science in Food Technology graduates?

4. How do the employers evaluate the performance of Bachelor of Science in

Food Technology graduates in terms of:

4.1. theoretical and practical knowledge;

4.2. trainability on the skills needed for the job; and

4.3. work attitude and human relations?

Significance of the Study

It is expected that the results of this study would be beneficial to the

following:

To the University. This may help the university in assessing the academic

program and their instructional staff in designing a curriculum that appropriately

meets the demands and needs of the graduates.

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To the College of Industrial Technology (CIT). The result may give the

college more information on the performance of Bachelor of Science in Food

Technology graduates in improving their skills and competencies.

To the CIT Faculty. This study may benefit the faculty members in

adjusting their teaching methods and approaches in teaching the skills necessary

in the industry.

Bachelor of Science in Food Technology Alumni. This may benefit them

by increasing their awareness of their own strengths and weaknesses and learning

the evaluation of the employers, in general, so they can improve their skills and

competencies

To the Students. Students of Bachelor of Science in Food Technology may

be benefited by the result of this study in terms developing and enhancing their

skills and knowledge in preparation for their future careers.

To the Future Researchers. This may benefit other researchers who wish to

have similar studies as they can get background information from the result of this

study which will serve as template to modify their research.