Turizm Akademik Dergisi 2149-1690 Muharrem TUNA Gastronomy Tourism (Other) Gastronomi Turizm (Diğer) Mutfak Eğitiminde Proje Temelli Öğrenmenin Bilgi Düzeyleri ve Yaşam Becerilerine Etkisi: Bir Karma Yöntem Çalışması The Impact of Project-Based Learning on Knowledge Levels and Life Skills in Culinary Education: A Mixed-Methods Study https://orcid.org/0000-0002-7514-1129 Timur Beybala ESKİŞEHİR OSMANGAZİ ÜNİVERSİTESİ, TURİZM FAKÜLTESİ, GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ https://orcid.org/0000-0001-5260-6053 Sever Yılmaz ESKİŞEHİR OSMANGAZİ ÜNİVERSİTESİ, TURİZM FAKÜLTESİ, GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ 06 17 2025 12 1 103 118 07 23 2024 05 07 2025 Copyright © 2014, Turizm Akademik Dergisi 2014 Turizm Akademik Dergisi

Bu çalışma mutfak eğitiminde proje temelli öğrenmenin öğrencilerin akademik bilgi düzeyleri ve yaşam becerileri üzerindeki etkilerini tespit etmek amacıyla tasarlanmıştır. Çalışmada yarı deneysel bir tasarım tercih edilmiş ve hem nicel hem de nitel yöntemlerden yararlanılmıştır. Bu amaçla proje temelli öğrenme yöntemiyle işlenen, “Mutfak Tasarımı ve Yönetimi” dersini alan ve amaçlı örnekleme yöntemiyle seçilerek çalışmaya gönüllü katılan 48 öğrenciden veri toplanmıştır. Veriler 2023-2024 güz döneminde, ön test ve son test değerlendirmelerinin yapılabilmesi için dönem başında ve dönem sonunda anket aracılığıyla toplanmıştır. Dönem sonundaki son test uygulamasında öğrencilerin öğrenme sürecindeki duygu ve düşüncelerini öğrenmek amacıyla yanıtlarını yazılı olarak verdikleri bir açık uçlu soru sorulmuştur. Nicel veriler SPSS programında Wilcoxon İşaretli Sıralar testi ve Mann-Whitney U testleri ile analiz edilmiştir. Nicel bulgular, öğrencilerin dönem başı ve sonundaki bilgi düzeylerindeki artışın istatistiksel olarak anlamlı olduğunu göstermiştir. Nitel veriler ise içerik analiziyle değerlendirilmiş ve nicel bulguları destekleyerek bu ilerlemenin proje temelli öğrenmeyle bağlantılı olduğunu ortaya koymuştur. Son olarak, çalışma bulguları mutfak eğitiminde proje temelli öğrenme yönteminin akademik başarıyı artırmakla kalmayıp, öğrencilerin yaşam becerilerinin geliştirilmesinde de etkili bir araç olabileceğini vurgulamaktadır. Bu doğrultuda uygulamacılara ve eğitimcilere tavsiyeler sunulmuştur.

This study was designed to determine the effects of project-based learning on students' academic knowledge levels and life skills in culinary education. A quasi-experimental design was employed in this study, utilizing both quantitative and qualitative methods. For this purpose, data was collected from 48 students who voluntarily participated in the study, selected through purposive sampling, and who took the "Kitchen Design and Management" course taught using the project-based learning method. Data was collected through a survey at the beginning and end of the fall semester of 2023-2024 to conduct pre-test and post-test evaluations. At the end of the semester, an open-ended question was asked for students to provide written answers to learn their thoughts and feelings during the learning process. Quantitative data was analyzed using the Wilcoxon Signed-Ranks test and the Mann-Whitney U test in SPSS. Quantitative findings showed that the change from the beginning to the end of the semester was statistically significant. Qualitative data was analyzed using content analysis, supporting the quantitative findings and indicating that this change was related to project-based learning. Finally, the findings of the study emphasize that the project-based learning method in culinary education can not only increase academic success but can also be an effective tool in developing students' life skills. Recommendations are provided for practitioners and educators accordingly.

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