DETERMINATION OF THE BASIC CULINARY COMPETENCIES OF THE STUDENT’S RECEIVING EDUCATION AT FOOD AND BEVERAGE SERVICES DEPARTMENTS OF COOKERY: THE CASE OF ISTANBUL

Eda Yorgancı; Başak Sungur

Makale detayları

DETERMINATION OF THE BASIC CULINARY COMPETENCIES OF THE STUDENT’S RECEIVING EDUCATION AT FOOD AND BEVERAGE SERVICES DEPARTMENTS OF COOKERY: THE CASE OF ISTANBUL

Yazarlar:

Eda Yorgancı | Başak Sungur

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.108-123

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001286471

pISSN:

2602-4144

Anahtar kelimeler:

Özet:

 The main purpose of this research is to find out the vocational competencies of the students at the 11th and 12th grades receiving education at food and beverage high school. The universe of the research consisted of secondary education institutions in the province of Istanbul, which are in the field of Food and Beverage Services. The sample was determined from the universe by easy and random sampling method, and 545 students participated in the research. The survey method was used as the data collection method within the scope of the study and the results were analyzed using the statistical program called SPSS 25.0. Basic culinary knowledge level; while examining the sub-dimensions of job preparation, pastry and cookery knowledge; the basic cylinary skill level was examined in the sub-dimensions of self preparation for work, pastry and cookery skill level. The part of culinary attitudes have been analyzed and examined in two sub-dimensions, the attitude towards working in the kitchen and the attitude towards working in the sector. According to the findings of the study, it was found that female students job preparation and pastry knowledge levels, self preparation for work and pastry skill levels and their attitudes towards working in the kitchen were higher than the male students. In the results of determining the culinary proficiency of the students according to their grade levels; no difference was observed between basic culinary knowledge levels and basic culinary skill levels. However; it was defined the both the attitudes of the students at 11th grades towards working in the kitchen and the attitudes towards working in the sector as a chef were higher than the students at 12th grades.

 The main purpose of this research is to find out the vocational competencies of the students at the 11th and 12th grades receiving education at food and beverage high school. The universe of the research consisted of secondary education institutions in the province of Istanbul, which are in the field of Food and Beverage Services. The sample was determined from the universe by easy and random sampling method, and 545 students participated in the research. The survey method was used as the data collection method within the scope of the study and the results were analyzed using the statistical program called SPSS 25.0. Basic culinary knowledge level; while examining the sub-dimensions of job preparation, pastry and cookery knowledge; the basic cylinary skill level was examined in the sub-dimensions of self preparation for work, pastry and cookery skill level. The part of culinary attitudes have been analyzed and examined in two sub-dimensions, the attitude towards working in the kitchen and the attitude towards working in the sector. According to the findings of the study, it was found that female students job preparation and pastry knowledge levels, self preparation for work and pastry skill levels and their attitudes towards working in the kitchen were higher than the male students. In the results of determining the culinary proficiency of the students according to their grade levels; no difference was observed between basic culinary knowledge levels and basic culinary skill levels. However; it was defined the both the attitudes of the students at 11th grades towards working in the kitchen and the attitudes towards working in the sector as a chef were higher than the students at 12th grades.

 The main purpose of this research is to find out the vocational competencies of the students at the 11th and 12th grades receiving education at food and beverage high school. The universe of the research consisted of secondary education institutions in the province of Istanbul, which are in the field of Food and Beverage Services. The sample was determined from the universe by easy and random sampling method, and 545 students participated in the research. The survey method was used as the data collection method within the scope of the study and the results were analyzed using the statistical program called SPSS 25.0. Basic culinary knowledge level; while examining the sub-dimensions of job preparation, pastry and cookery knowledge; the basic cylinary skill level was examined in the sub-dimensions of self preparation for work, pastry and cookery skill level. The part of culinary attitudes have been analyzed and examined in two sub-dimensions, the attitude towards working in the kitchen and the attitude towards working in the sector. According to the findings of the study, it was found that female students job preparation and pastry knowledge levels, self preparation for work and pastry skill levels and their attitudes towards working in the kitchen were higher than the male students. In the results of determining the culinary proficiency of the students according to their grade levels; no difference was observed between basic culinary knowledge levels and basic culinary skill levels. However; it was defined the both the attitudes of the students at 11th grades towards working in the kitchen and the attitudes towards working in the sector as a chef were higher than the students at 12th grades.

 Bu araştırmanın temel amacı; yiyecek içecek hizmetleri alanı aşçılık dalında eğitim gören 11 ve 12.sınıf lise öğrencilerinin mesleki yeterliliklerinin belirlenmesidir. Araştırmanın evrenini İstanbul ili bünyesinde Yiyecek İçecek Hizmetleri alanı olan ortaöğretim kurumları oluşturmuştur. Evren içerisinden kolayda ve gelişigüzel örneklem yöntemiyle örneklem belirlenmiş ve araştırmaya 545 öğrencinin katılımı sağlanmıştır. Çalışma kapsamında veri toplama yöntemi olarak anket yöntemi kullanılmış ve sonuçlar SPSS 25.0 isimli istatistik programından yararlanılarak analiz edilmiştir. Temel mutfak bilgi düzeyi; işe hazırlık, pastacılık ve aşçılık bilgi düzeyi alt boyutlarında incelenirken; temel mutfak beceri düzeyi ise, işe hazırlık, pastacılık ve aşçılık beceri düzeyi alt boyutlarında incelenmiştir. Mutfak tutumları değerlendirilmesi ise mutfakta çalışma tutumu ve sektörde çalışmaya yönelik tutum olmak üzere iki alt boyutta analiz edilerek incelenmiştir. Araştırma sonunda elde edilen verilere göre, kadın öğrencilerin işe hazırlık ve pastacılık bilgi düzeyleri ile işe hazırlık ve pastacılık beceri düzeyleri ve mutfakta çalışma tutumları erkek öğrencilere göre yüksek olduğu bulunmuştur. Öğrencilerin sınıf düzeylerine göre mutfak yeterliliklerinin belirlendiği sonuçlarda ise; temel mutfak bilgi düzeyleri ve temel mutfak beceri düzeyleri arasında fark gözlenmemiştir. Ancak, 11.sınıfta okuyan öğrencilerin hem mutfakta çalışma tutumları hem de şef olarak sektörde çalışmaya yönelik tutumlarının, 12.sınıfta okuyan öğrencilerden daha yüksek olduğu belirlenmiştir.

Makale detayları

DETERMINATION OF THE BASIC CULINARY COMPETENCIES OF THE STUDENT’S RECEIVING EDUCATION AT FOOD AND BEVERAGE SERVICES DEPARTMENTS OF COOKERY: THE CASE OF ISTANBUL

Yazarlar:

Eda Yorgancı | Başak Sungur

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.108-123

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001286471

pISSN:

2602-4144

Cookery

Gastronomy

Education

Vocational Competence

Cookery, Gastronomy, Education, Vocational Competence

Aşçılık

Gastronomi

Eğitim

Mesleki Yeterlilik

Sayı

Makale detayları

Yazarlar: Eda Yorgancı | Başak Sungur

Yayıncı: Çanakkale Onsekiz Mart University

Ana Başlıklar: Turizm (Diğer)

Dergi: Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.108-123

Belge Tipi: Makale

Yayın Tarihi: 3/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001286471

pISSN: 2602-4144

Sayı

Yazarlar:

Eda Yorgancı | Başak Sungur

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.7 Issue 1, pp.108-123

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001286471

pISSN:

2602-4144