Investigation of Conceptual Change Processes for Kitchen's Employees and Chopping Techniques

Abstract

Conceptual change can be expressed as changing the errors in the concepts used in scientific and applied fields within the scientific framework. Within the scope of the study, misconceptions about chopping techniques, which are basic concepts in the science of gastronomy, have been determined. The field study was carried out with 39 kitchen workers operating at the level chef (chef de partie), who had not previously received formal gastronomy training. In the study, remarkable levels of misconceptions about chopping techniques were reached. In order to prevent misconceptions in the research, it has been concluded that the formal and non-formal gastronomy education should be supported with special education methods (collaborative education model, project-based education model, inquiry-based education model, problembased education model, out-of-class education model and 5E-7E education model).