A Study on Cooking Skills of Gastronomy and Culinary Arts Students: The Case of Turkish Republic of Northern Cyprus

Yıl 2022, Cilt 2, Sayı 2, 124 - 141, 31.07.2022

İlker TÜRKERİ

Öz

Cooking skills of chefs depends on knowledge about cooking process, confidence related with the training or experience and basic safety rules that should be followed during the preparation and cooking process. In this context the basic cooking skills of the gastronomy students in universities have been investigated. A questionnaire, has been designed based on the main areas known to be affected by cooking skills programs. The data has been gathered from 339 students from the gastronomy departments of universities in Turkish Republic of Northern Cyprus (TRNC) by using convenience sampling method. The aim is to reveal whether there is relationship between the demographics and cooking skills. It is popular strategy for promoting healthy eating in studies aimed at improving cooking skills. In order to analyse the data, t-test and ANOVA variance tests have been used. The results show that only class level that the students attend at the universities are affecting the cooking skills and there is relation between demographics and basic safety rules that students have

Anahtar Kelimeler

Gastronomy, Cooking Skills, Food Safety Rules, Turkish Republic of Northern Cyprus (TRNC).

Kaynakça

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