Research on the internship experiences of gastronomy and culinary arts students

Internship practices, which serve as an important bridge for students receiving gastronomy and culinary arts education to transition to the sector, are critically important in professional development and career planning. In this context, this research aims to evaluate the harmony between theoretical education and sectoral practice based on the individual narratives of students who have completed their internship experience. In the research, phenomenology (phenomenology) design, one of the qualitative research methods, was adopted; a semi-structured interview form was used as the data collection tool. The participants were 3rd and 4th-year students of the Gastronomy and Culinary Arts Department of Kütahya Dumlupınar University and were determined by convenience sampling. The research was conducted online with 22 students, and the data obtained was analyzed using the content analysis method of the Maxqda 2024 program. As a result of the research, it was determined that students encountered various difficulties in addition to gaining sectoral experience during the internship process, and these experiences directly affected their career plans. Long working hours, low wages, lack of guidance and the fact that interns are seen only as labour in some businesses negatively affect students' motivation. On the other hand, some participants stated that they found the internship valuable in taking responsibility, gaining experience in different kitchens and developing their professional skills. The findings show that internship practices support not only the transfer of theoretical knowledge into practice but also the development of elements such as individual awareness, career orientation and professional ethics. In this direction, the study recommends that internship programs be made more qualified, student-business harmony should be strengthened, and a structure should be created in line with the expectations of Generation Z students.