The Applibility of the Holistic Learning Model in Tourism and Gastronomy Education

Abstract

This study was conducted to evaluate the applicability of the holistic learning model in gastronomy and tourism education. Designed within the framework of qualitative research methods, the study employed an action research approach, adopting a multidimensional and experience-based strategy that integrates theory and practice throughout the learning process. Within the scope of the study, five modules were designed focusing on zero-waste practices, fusion cuisine techniques, plating and food styling, banquet and service management, and stock management with FIFO applications. These modules were implemented through a three-stage educational cycle consisting of theoretical briefing sessions, practical workshops, and structured observation-based evaluation processes. The implementation, carried out with students from the Department of Gastronomy and Culinary Arts and Tourism and Hotel Management Department, demonstrated that the holistic learning model effectively enhanced students’ professional competencies, creative thinking skills, and workplace-oriented application experiences. Additionally, it was found to contribute to raising awareness regarding sectoral requirements such as sustainability and hygiene. The research findings revealed that holistic learning models based on action research positively influence educational quality and student performance in practice-oriented disciplines.