İş Yeri Eğitimi (3+1 Modeli) Uygulamalarına Yönelik Bir Değerlendirme: Yozgat Bozok Üniversitesi Aşçılık Programı Örneği (An Evaluation of Workplace Training (3+1 Model) Practices: Yozgat Bozok University Culinary Program Example)

Abstract

This study examines the evaluations of workplace training (3+1 model) by students enrolled in the Culinary Program at Yozgat Bozok University. The aim is to determine the students’ perceptions of gains from workplace training, contributions to practice, relationships with businesses, commitment to the sector, and workplace conditions, as well as whether these perceptions differ according to demographic variables. The research was conducted with 166 students during the 2024–2025 academic year, and data were collected through an online questionnaire. The data were analyzed using SPSS 26.0, and factor analysis revealed five dimensions. Since the normality assumption was not met, non-parametric tests, namely Mann–Whitney U and Kruskal–Wallis, were applied. The findings indicate that gender differences were significant only in the “workplace conditions” dimension, while high school background affected the “contribution to practice” dimension. Students with prior sectoral experience evaluated “contribution to practice” more positively, and differences were also found in the “gains from internship” and “commitment to the sector” dimensions depending on the kitchen department in which students worked. Overall, workplace training enhances students’ professional knowledge and skills and supports their adaptation to the sector. However, demographic and sectoral variables create differences in perceptions. The results suggest that to improve the quality of workplace training programs, more structured collaborations with the industry, orientation training for inexperienced students, and diversified experience opportunities across kitchen departments should be implemented.