Attitudes Towards Business Kitchens of Gastronomy Students

Abstract

The appreciation of gastronomy in the field of tourism necessitates studies on gastronomy in the field of education. Gastronomy and culinary education began in the 1800s at the Worlds, began in the 1950s in Turkey. It is possible to go to much earlier dates based on the previously applied Akhism system. The increase in gastronomy education has contributed to the increase in kitchen quality and diversity. A total of 284 students studying at the Department of Gastronomy and Culinary Arts of Konya Necmettin Erbakan University were interviewed by face-to-face questionnaire. Volunteering requirement was sought in the participants. The views of the gastronomy students, their attitudes towards the kitchen and their perceptions of the future were determined and the necessary precautions were taken. As a result of the research, it was understood that the general average of the profession of cookery and their perspectives to the sector was high. Presentation techniques to be used in the kitchen, the use of elements of Turkish cuisine, the proper use of skills in the kitchen behavior and attitudes were determined. Among the questions asked, it is understood that working conditions determined in the lowest average kitchen are generally difficult for the individuals and that they cannot devote enough time to their social lives.