Sector status of gastronomy and culinary arts graduates and their level of satisfaction about their education

Aim of this study is to determine the satisfaction level of the graduates of the gastronomy and culinary arts undergraduate program regarding the quality of the gastronomy education (curriculum and instructor competencies, compatibility of the curriculum-sector expectations, physical conditions and employment opportunities) and graduates features in the sector (reasons for not working in the sector, recruitment process, business in which they work and type of the employment). Moreover, in line with the findings of the study and related literature, suggestions are listed below: Students' adaptation process to the sector after the graduation should be accelerated, transition period to professionalism should be reduced, a qualified education should be provided by minimizing the practical and theoretical courses, salaries and social rights of the graduates should be improved, graduates should know advanced-level foreign language and graduation of the students should meet sector expectations. The research is thought to contribute significantly to the body of literature because it is the first in this field. The target population of the study consists of 22 universities among the 52 universities which have a gastronomy undergraduate program within the boundaries of Turkey. Sample of the study consists of 350 gastronomy graduates from 10 universities agreed to participate in the study. The data gathered throughout this thesis was analyzed with Statistical Package for Social Sciences (SPSS) In order to determine the distribution in respect of demographic characteristics of the participants, frequency and percentage analysis were used. And mean and standard deviation from the descriptive analysis was used to determine the levels of the scales. In order to determine the reliability levels of the obtained scales, Cronbach's Alpha internal consistency analysis was conducted. According to the results of the research; it was determined that individuals who graduated from gastronomy and culinary arts department liked their departments to a great extent, were pleased to have graduated from their fields and would recommend gastronomy department to the others. One of the most dramatic findings in the research is that 42.5% of the graduates do not work in the sector. As a result of the non-working conditions of the graduates, the length of the working hours ranks first with a rate of 40.2%. They have already directed to different fields. It is determined that the biggest problem that graduates have in the sector is the problems stemming from the curriculum According to the results of the research, graduates think that their theoretical and practical training is not sufficient for good employment, position and wage. It is determined that graduates of gastronomy and culinary arts graduates are pleased with their departments but do not receive education in line with the expectations of the sector.