Perception on Culinary Education and Personal Food Choices of BS Hospitality Management Students: Basis for a Nutritional Literacy Program

Abstract

This research investigated the correlation between perceptions of culinary education and individual food preferences among Bachelor of Science in Hospitality Management (BSHM) students at Taguig City University. A total of 156 students in their third and fourth years participated in the study, which utilized  a descriptive-correlational research design. A structured questionnaire assessed four dimensions of experiential learning—concrete experience, reflective observation, abstract conceptualization, and active experimentation—alongside prevalent personal food preferences.

The researchers used descriptive statistics and inferential tests like the independent samples t-test, one-way analysis of variance (ANOVA), and Pearson product-moment correlation. The reliability test showed that the test was very consistent inside (Cronbach's α = 0.94). The results indicated that respondents overwhelmingly concurred with all aspects of culinary education, with active experimentation yielding the highest mean (M = 3.71). There were no statistically significant differences when respondents were categorized by age, sex, year level, and religion (p > 0.05).

There were statistically significant weak to moderate positive correlations between all four dimensions of culinary education and individual food choices (r = 0.29–0.35, p < 0.01). These results suggest that increased participation in experiential learning correlates with more frequent and active food-related behaviors. However, the weak strength of these connections shows that other things, like lifestyle, accessibility, and convenience, also affect what people choose to eat.

The results were used to create a Nutritional Literacy Program that would help students learn more about food and nutrition and make better choices about what they eat.