Herbs and alternatives: a handbook on flavor profiling and herb pairing skills for food service management students/ Kaye D.C. Aranzamendez, Reynalyn B. Beo, KC Lyn Anne D. Ocampo, Gie Erika P. Revilloza, and Mikkaella N. Viado.--

Bachelor's thesis

College of Industrial Education.-- Bachelor of technical vocational teacher education major in food service management: Technological University of the Philippines, 2025.

Includes bibliographic references and index.

The study explores perceived challenges in flavor profiling, herb pairing, and
overcoming strategies on the utilization of herbal ingredients in the cooking
laboratory. The main aim of the study is to address the challenges of students and
refine the content of the handbook to support flavor profiling and herb pairing skills
of students from the Bachelor in Technical Vocational Teachers Education – Major
in Food Service Management of academic year 2024-2025 at the Technological
University of the Philippines. The sampling techniques used in the study are
purposive sampling for qualitative and simple random sampling for the quantitative
aspect. The research design of the study is mixed mixed-methods approach
embedded with design-based principles. Interviews were conducted with ten (10)
fourth-year students on the qualitative aspect from Phase 1 (Problem Identification)
to Phase 2 (Solution Development), and the quantitative aspect involved a survey
questionnaire distributed to handbook experts for Phase 3 (Refinement and
Evaluation). The Phase 4 (Synthesis of Design Principle) has elements in terms of
conceptualization, collaboration with experts, building of framework, and the
epistemic object. Following these design principles may be a guide to address
learning needs on flavor profiling and herb pairing (conceptualization) and refining
the initial content and form of the handbook with formal details and consistent design
(collaboration with experts, building of framework, and epistemic object) through the
feedback of experts.