In today’s dynamic world, the ability to juggle multiple roles and responsibilities is a valuable asset. This is where the Bachelor of Technical-Vocational Teacher Education (BTVTEd) program stands out as a powerful tool for developing various skills that will shape countless careers and unlock endless opportunities.

BTVTEd, the “Jack of All Trades,” is designed to be as versatile as the students it trains and educates. It’s “a degree that does it all,” ensuring that individuals are not only proficient in one area but also knowledgeable in many fields. Whether working in educational institutions, vocational training centers, or industry roles, it brings an all-encompassing ability that enables them to excel in various environments. Their proficiency in handling multiple tasks and challenges with competence makes them highly valued in any setting.

One clear testament to this is the achievement of twenty-four (24) BTVTEd students majoring in Food and Service Management in the academic year 2023-2024, who completed the Food and Beverage Services (FBS) Training; passed the rigorous two-day assessment; earned their FBS-NC II certification; and were proudly recognized as “competent” with a remarkable passing rate of 100%. The FBS training began on May 31, 2024, and continued every Friday and Saturday leading up to the assessment days on June 22-23, 2024, held at the Southern Isabela College of Arts and Trade and the Queen City of the North Skills and Training Center Inc.

This comprehensive training was conducted in collaboration with the Technical Education and Skills Development Authority (TESDA) and fulfilled the students’ requirement for their Food and Beverage Services subject. Leading the initiative was Ma’am Irene O. Jovido, a proud product of the BTVTEd program and currently one of its core faculty members, who displayed multiple abilities simultaneously, serving as both the Subject Instructor and FBS-NC II Trainer—all at once, truly embodying the versatility of a jack of all trades.

The training incorporated a range of activities designed to provide students with both theoretical knowledge and practical skills. Students directly applied the concepts they learned through hands-on engagements, laboratory exercises, and real-world applications. They were actively involved as they simulated real-life service scenarios, from taking orders and serving food and beverages to managing customer complaints. They also participated in dynamic workshops covering essential skills such as customer service, communication, and teamwork. These were complemented by menu planning and design, requiring them to create their own menus while considering customer preferences, dietary restrictions, and pricing.

In their laboratory, students demonstrated their professionalism by preparing and serving a variety of beverages, from coffee and tea to cocktails and mocktails, alongside basic food preparation. They also participated in service simulations, such as setting up a mock restaurant or café where they practiced different service styles, including table service, buffet service, and bar service. The training also covered proper service etiquette, table setting, and the presentation of dishes and beverages. A major focus of the training was on proper food handling, hygiene standards, and the nutritional value of food, equipping the students with the skills to ensure that meals served in industry settings are not only delicious but also safe and healthy. By adhering to these principles, the training supports the United Nations’ Sustainable Development Goal (SDG) number 3, Good Health and Well-being, as trainees contribute to community well-being and maintain high standards to protect public health and promote healthy eating habits.

Beyond this, the activity bridges the gap between theory and practice. The NC II trainees showcased and applied their newly acquired skills through event planning and execution during the Joint Testimonial Ceremony for the March 2024 BTVTEd and BSEd Licensure Examination for Professional Teachers (LEPT) Passers on June 13, 2024, at Isabela State University-Angadanan Campus Multipurpose Hall. Here, they catered to and served ISU administrators, faculty, guests, parents, and passers. This experience placed them in a real-world work environment that offered opportunities to interact with actual customers during school-organized events or partnerships with other programs like BS Industrial Technology. Relevant to integrating sustainability into food service education is SDG number 4, Quality Education, as the program ensures students receive high-quality vocational training, gain relevant skills and knowledge, and are provided with lifelong learning opportunities. This empowers them for employment that allows students to positively contribute to society and the environment.

Finally, with the FBS-NC II training and assessment, the BTVTEd program has developed a key strategy to satisfy its Program Learning Outcome (PO1) of “demonstrating the competencies required by the Philippine TVET Trainers-Assessors Qualifications Framework (PTTQF).” This has made a substantial contribution to ISU-AC employees, demonstrating their productivity, collaborative efforts in delivering quality education, and adherence to ISU Quality Policy #3: “engage in sectoral activities for community development.” The training has been instrumental in equipping students with a wide array of skills that qualify them to adapt to diverse roles, meet various challenges, and make meaningful contributions both within and beyond the academe. Shaping them into well-rounded professionals, they truly exhibit the “Jack of All Trades” mindset, ready to build multiple futures.