A STUDY FOR THE EVALUATION OF THE FACTORS WHICH EFFECT THE COMPETENCE OF CULINARY EDUCATION

42870

The vocational knowledge, skills and attitudes must be fit for the workplace which have given by the culinary education. The outputs of the culinary education are the inputs of the food and beverage sector. That is why, the cookery students must be qualified for the sectoral needs. In order to give these competences to the students, there is need for a qualified culinary education. In this study, the factors which effect the quality of the culinary education have analyzed within the evaluation of 393 culinary teachers who works for Hotels and Tourism Vocational High Schools. According to the evaluation of teachers, the competences of teachers are the best and the competence of apprenticeship is the worst factors for the culinary education. According to the findings of the study, lack of cookery materials and limited individual practice opportunities are the major handicaps of the culinary education.

112

Culinary , culinary education , the competence of culinary education.

Journal Of Commerce an‎d Tourism Education Faculty

129

Journal Of Commerce an‎d Tourism Education Faculty