Beyond Food Preparation: Lived Experiences of BTLEd Students at Don Mariano Marcos Memorial State University in Developing Food Sanitation and Food Management Competencies

Abstract

Food sanitation and food management are fundamental competencies in Technology and Livelihood
Education (TLE), particularly among Bachelor of Technology and Livelihood Education (BTLEd)
students who are preparing to become future educators and food service professionals. Beyond acquiring
technical cooking skills, students are expected to develop competencies that ensure food safety, quality
assurance, hygiene practices, resource management, and compliance with public health standards.
Despite extensive practical training, little is known about how BTLEd students experience the process
of developing these competencies within authentic educational environments. This study explored the
lived experiences of BTLEd students at Don Mariano Marcos Memorial State University (DMMMSU)
in developing food sanitation and food management competencies. Using a qualitative
phenomenological research design, fifteen BTLEd students who had completed food laboratory courses
and practicum experiences were purposively selected. Data were gathered through semi-structured, in-
depth interviews and analyzed using Colaizzi's seven-step phenomenological method. Four major
themes emerged: (1) Building Professional Discipline Through Sanitation Practices; (2) Learning
Responsibility Through Food Management Experiences; (3) Overcoming Operational Challenges
During Practical Training; and (4) Developing Industry-Ready Competencies Through Experiential
Learning. Findings revealed that authentic laboratory experiences enabled students to cultivate
responsibility, critical thinking, teamwork, resource management, and adherence to food safety
standards. Practical exposure also strengthened students' confidence in applying theoretical knowledge
to real-life food service situations. The study recommends strengthening experiential learning
opportunities, enhancing laboratory facilities, integrating current food safety regulations into instruction,
and fostering stronger university-industry collaborations to prepare future TLE educators and hospitality
professionals.