Aşçılık Alanındaki Stajyerlerin Mesleki Yeterliliklerinin İşverenler Tarafından Değerlendirilmesi: İstanbul Örneği (Evaluation of Professional Competencies of Cooking Trainees by Employers: The Case of Istanbul)
DOI:
https://doi.org/10.21325/jotags.2021.969Keywords:
Cookery, Internship, Trainee, Vocational Qualification, Vocational High SchoolAbstract
In this research, it is aimed to evaluate the students who study in the food and beverage services department of vocational high schools that provide culinary education under the Ministry of National Education and who do internship in this field by employers, business owners, kitchen and human resources personnel in order to determine their professional competencies. In this context, the study group of the research consists of eleven food and beverage businesses in the province of Istanbul that employ the interns of vocational high schools in the field of cookery. Semi-structured interview technique, one of the qualitative research methods, was used in the research. Interviews were held between May 2, 2021 and May 27, 2021 via telephone, with the permission of the participants. Each interview was recorded and deciphered. Content analysis and descriptive analysis were applied to the deciphered data. The results of the analysis show that the theoretical competencies of the trainees in general are lower than the success in their practical competencies. On the other hand, it is among the results that the adaptation and orientation studies in the business and the guidance of the kitchen chefs are effective in the development of practical competencies. Based on the results of the research, it is seen that it is important to improve the practical training given in schools, to increase the number of workshops, to reduce the number of students participating in the workshop training and to provide financial support to the workshops.
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