A study of determining the problems of the applied cooking techniques education given by Anatolian Hotel and Tourism Vocational High schools

IV ABSTRACT The objective of this study is to determine the problems of The Applied Cooking Techniques Education (ACTE) given by Anatolian Hotel and Tourism Vocational Highschools (AHTVH) which contribute to supply mid-level qualified kitchen personel required by tourism sector. To find out the problems of The Applied Cooking Techniques Education in Anatolian Hotel and Tourism Vocational Highschools which directed by Turkish Ministry of Education, General Directorate of Trade and Tourism Vocational Education. The research has been applied to 290 teachers who works for Applied Cooking Techniques Education in 52 different Anatolion Hotel and Tourism Vocational Highschools. The questionnaire which prepared by the researcher was filled by the teachers. Statistical Program for Social Sciences for Windows (SPSS) was used to evaluate the datas. Chi square test and quantity and percentage analysis were used and the results were shown in the study. To identify the diserimination between the regions 5 % significance level (p>0.05) was used. The results of the study show that, 42.1 % of teachers were insufficient of practice kitchen atelier in their schools, 53.1 % of them were insufficient of kitchen equipment in their practice kitchen ateliers. It has been identified that 46.2% of the teachers have no sectorial experience and there is incompatibility between the higher education programmes that teachers graduated and the branch programmes that they teach (with 70.8 %). It is concluded that to increase the educational productivity of Applied Cooking Techniques Education in Anatolian Hotel and Tourism Vocational Highschool and to satisfy the expectations of toursm corporations; the insufficiency of practice kitchen ateliers and equipments must be completed, the kitchen education programs must be diversified, the skilled teachers must be employed, collaboration between schools and tourism sector must be obtained, technologial changes and needs must be keep up with. Key words: Applied Cooking Techniques Education, Anatolian Hotel and Tourism Vocational Highschool