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.--
- Manila: Technological University of the Philippines, 2025.
- xiii, 130pages: 29cm.
Bachelor's thesis
College of Industrial Education.--
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.