Private culunary school graduates in the sector research of working situations: Ankara case

Today, the phenomenon of education in the gastronomy discipline is great importance for the development of discipline and to provide qualified human resources. When the culinary education carried out in our country is examined, it is seen that a considerable part of the individuals who have completed their training leave their professions especially after their experience in the sector. The main purpose of this study is to identify the negative factors that cause the cook-chef candidates to quit the cooking profession and the motivation sources that cause them to continue in this profession. 310 individuals who gained industry experience after receiving education in private culinary schools in Ankara were included in this study on a voluntary basis. In the study in which quantitative research method was used, the data required for the study were collected from the participants through a questionnaire form. According to the findings of the research, it was determined that 45.5% of the participants left their cooking profession after sectoral experience and 43.9% of the participants worked in the sector for less than 1 year. Among the participants, the rate of continuing the sector after cooking was 65% for men, while this rate was 44.9% for women participants. According to the findings of the research, the biggest motivation for the participants to continue the cooking profession was the desire to be a good chef, while the most important factors that led the participants to leave the cooking profession were determined as the lack of wages, negative attitudes of the kitchen workers and the difficult physical working conditions. In addition, it was concluded that all the negative factors that caused female participants to quit the cooking profession were affected more than male participants.