Journal of Culinary Science and Technology

The main purpose of this study is to reveal the motivations of students who enrolled in undergraduate gastronomy departments in Türkiye to study gastronomy. Qualitative research approach was adopted to examine these motivations of the students in depth. Data was collected by conducting semi-structur…

In hospitality management education, diminishing interest in food safety and sanitation education poses challenges compounded by limited awareness of its importance. An immersive learning platform with virtual simulation environments for food safety and sanitation education was developed and integra…

This purpose of this article is to examine the influence of extracurricular foodservice work experience on the foodservice industry persistence of culinary graduates. The researcher used a survey methodology to obtain experiential data from culinary graduates. Post facto data from school records wer…

The School of Culinary Arts and Food Technology's involvement in international mobility for culinary internships has experienced exponential growth over the past 5 years with the assistance of European Leonardo da Vinci and Erasmus funding for European placements. The main thrust behind the European…

What is the role of work-placement mentoring in nurturing the next generation of Culinarians in order to improve the culinary profession? Is fear and intimidation acceptable in a professional kitchen? What is meant by professional kitchen? Can the reasons behind the high levels of staff turnover in …