Yamilet Castañeda-Gil

Continuous improvement of professional training was included in the monitoring of the progress of competencies by teachers, considering the importance of fulfilling students’ graduation profile at the end of their professional training. This study aims to evaluate students’ specific competencies in the Hospitality and Gastronomy programs at a private university located on the northern coast of Peru. The methodology is quantitative, applied to a population of 408 students during semesters 2020-1, 2020-2, and 2021-1; through the application of documentary review guides, the students’ competencies were evaluated, as well as the verification of the students’ satisfaction and recommendation regarding the teachers who evaluated such competencies. The results show that Hospitality students achieved 91% compliance with the graduation profile of the specific competencies and, in the case of Gastronomy – 81.25%. On the other hand, in 2020-1, Hospitality had a higher degree of satisfaction based on the teaching of the teachers who evaluated the competencies but a lower degree of recommendation, while Gastronomy evidenced a lower degree of satisfaction and a higher degree of recommendation. Likewise, in 2020-2, Gastronomy evidenced a higher degree of satisfaction and recommendation than Hospitality, and on the contrary, in 2021-1, Hospitality evidenced a higher degree of satisfaction and recommendation than that identified in Gastronomy. It is concluded that Hospitality students stand out with respect to the fulfillment of the graduation profile in semesters 2020-1 and 2021-1, and although there was a closeness in both programs in semester 2020-2, Hospitality always showed better results than Gastronomy.