Uygulamalı Staj Sürecinin Mesleki Tutuma Etkisi: Aşçılık ve Gastronomi Öğrencileri Üzerine Bir Araştırma (The Effect of the Applied Internship Process on Professional Attitude: A Study on Cooking and Gastronomy Students)

Fuat BAYRAM; Özkan ERDEM; Vedat KAYIŞ

doi:10.63556/jotags.2026.1855

Authors

Fuat BAYRAM
Özkan ERDEM
Vedat KAYIŞ

DOI:

https://doi.org/10.63556/jotags.2026.1855

Keywords:

Gastronomy, Cooking, Practical training, Internship, Professional attitude

Abstract

The purpose of this study is to examine the impact of the practical internship process on culinary and gastronomy students’ attitudes toward the profession, their perceived effects of the internship, and their career orientations. The study was conducted using a single-group pre-test–post-test quasi-experimental design within a quantitative research framework. The sample consisted of 426 students who participated in the mandatory internship program during the summer of 2025 and voluntarily joined the study. Data were collected in two phases via a survey, and analyses utilized paired-sample t-tests and multiple linear regression techniques. The findings indicate a statistically significant decrease in students’ attitudes toward the profession and their perceived level of internship impact following the internship process. In contrast, no significant change was observed in their levels of vocational orientation. This suggests that students’ exposure to sector-specific realities during the internship process led them to reassess their perceptions of the profession. Regression analysis results, however, reveal that changes in attitudes toward the profession significantly predict changes in career orientation. The research findings demonstrate that the internship experience plays a critical role not only in skill acquisition but also in shaping professional attitudes. In this context, it is concluded that the quality of internship programs must be enhanced and student-centered practices developed.

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