Attitudes of High School Students Towards Gastronomy and Culinary Arts Department with the Gastronomy Bridge from High School to University Project

Abstract

The aim of this study is to examine the attitudes of the Food and Beverage Services Department high school students towards the Gastronomy and Culinary Arts Department. In this context, focus group interviews were conducted with 25 students from the Department of Food and Beverage Services, which were determined by convenience sampling method in the first stage. The data were collected with a structured interview form created as a result of the relevant literature review. The obtained data was analyzed by descriptive analysis technique. In the second stage, 15 volunteer students who wanted to participate in the Gastronomy Bridge Project from High School to University were given theoretical and practical training in the field at Kastamonu University, Faculty of Tourism, Gastronomy and Culinary Arts Department. Participants ` experiences and attitudes towards this section were determined through repeated focus group discussions. It was observed that the sensitivity and knowledge of the participants about the Gastronomy and Culinary Arts Department increased positively at the end of the training. On the other hand, it was determined that the misconceptions and concerns of the participants about the university were eliminated. It is recommended that the project be implemented throughout Turkey in cooperation with the Ministry of National Education and the Council of Higher Education.