AŞÇILIK EĞİTİMİ ALAN ÖĞRENCİLERİN MESLEKİ YETERLİLİKLERİNİN İNCELENMESİ
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The changes and improvements in the food and beverage sector, is creating more necessity for qualified personnel. The training of qualified personnel depends on the quality of the education to have well-trained and qualified personnel. In this study, the quality of the education of the students who are being trained at the vocational
high schools’ cookery education departments was evalueted by the conlusion af the survey which is applied to the
managing personnel of the facilities fort he intership. A wide measure literature study has been made about the
cookery training given in the vocational high schools, and the qualifications of the students are determined. In
the director of determined qualifications, survey questions have been prepared to measure how much of the qualifications the students have gained in theorical and practical aspects. The surveys have been applied to the 382
managing personnels working in the kitchens of the 4-5 stars hotels and touristic restaurants which are doing internship practices in İstanbul. The outcome data was processed through SPSS 21. application (Statical Package
for the Social Sciences) and analyzed. Frequency analysis was used to calculate the distribution of the response to
each question in the survey. Descriptive Analysis was used to show the mean values of the Likert-type questions.
In the study, T (Student) test was used to determine whether there was a significant difference between the averages of theoretical and practical proficiency levels. As a result of the analysis, it was determined that the students
who have received the cookery education gained the highest qualifications with a theoretical average of 4.22, in
practice, it was found that they gained a lower level than the theoretical level with an average of 3.91. A statistically significant difference was found between the theoretical and practical training given. As a result of the interviews conducted with responsible personnel, the reasons for the inadequacy of the quality of education were determined and suggestions were made on what should be done to increase the quality.
Açıklama
Anahtar Kelimeler
Science of Gastronomy, Cookery, Cookery Education.
Kaynak
TOURISM, DEVELOPMENT STUDIES AND URBANIZATION
