Abstract

Author:
Christopher M. Santos, John Matthew Aquino

Doi: 10.26480/sfna.01.2023.46.51

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

The bread and pastry production industry faces a skills gap globally, leading to a demand for vocational training programs that can improve graduates’ employability and earnings. The study examined the trainees’ demographic profile, the training program’s success, the knowledge and skills acquired, and their relationship to the trainee’s profile. The study also assessed the employability of program participants and the relationship of the profile of graduates to the effectiveness of the bread and pastry production training program as well as the level of employability to knowledge and skills acquired. A descriptive-correlational approach was utilized to assess the effectiveness of the program and the employability of its graduates, with 296 participants selected through purposive sampling. The statistical treatment of data initially used Frequency and Percentage to determine the respondents’ degree of education and job status, the mean was used to evaluate the graduates’ employability. Spearman’s rho was used to determine the correlation between the level of effectiveness of the training program and the employability of the graduates. The Bread and Pastry Production Training Program is highly effective in preparing graduates with practical skills and soft skills, resulting in high employability in the industry. Collaboration with local businesses and organizations is important, and efforts should be made to attract interested individuals. Effective training programs consider participants’ education and employment status and provide additional support where needed. Other industries could benefit from similar programs emphasizing hands-on training and practical skills.