The choice of profession is one of the most important ways that enable individuals to know that shapes their future. This study is based on examining and making sense of the family and close environment factors that are effective in the choices of the students who have chosen the Gastronomy and Culinary Arts Department. For this reason, the effect of family and close environment factors on the choice of profession is aimed to be discussed with a phenomenological perspective. In this context, in accordance with the qualitative research methods, Cappadocia University from different cities of Turkey Gastronomy and Culinary Arts Department from 17 indepth interviews with students was held in January-February 2020. During the semi-structured interviews, students' expressions were categorized under the titles "Knowing and Getting to Know the Program on the Way to the Profession", "Understanding and Understanding the Interest in the Profession", "The Influence of Professional Idols in the Near Environment", "Family Effect", "The Effect of the Near Environment Outside the Family on Program and Profession Interest and Preferences", "Research or Orientation in Interest and Preferences?", "The attractiveness of the profession", "Situations to Recommend the Program", The two prominent categories in the department's preference are "Those Who Make Conscious Choices According to Their Abilities" and ''Those Who Prefer According to Job Opportunities''. As a result of this study, it was determined that the most effective reason for students to choose the profession is the attractiveness of the profession. In addition, it has been determined that individuals' knowledge about the profession is superficial and therefore they need research and guidance.
The interest in traditional foods, which have an important place in Turkey, is increasing day by day. Traditional products are also important gastronomy elements in the Cappadocia region, which is the center of attention by tourists. Production and promotion of local dairy products are also important in this regard. Among these dairy products, Kalaba yogurt which is known as different names according to the region is produced in Kalaba town, Avanos district of Nevşehir in the Cappadocia region. It is thought that the product will increase the value of the product in terms of gastronomy by researching the characteristics of the yoghurt, which has remained specific to the region, and adapting to the recipes. Tiramisu, one of the best-known desserts of Italian cuisine, is a dessert type prepared with mascarpone cheese in its original recipe and labne cheese in alternative recipes. In this study, it was aimed to investigate the possibilities of using Kalaba yogurt as a substitute in the recipe of Tiramisu dessert accepted in the world cuisine and to determine the product qualities. For this reason, the chemical properties and the total calorie values of tiramisu desserts made with mascarpone cheese, labne cheese and Kalaba yogurt were investigated in the study. As a result of the research, the use of different dairy products, except the ash and carbohydrate values, was found statistically significant in the composition of the samples. The use of mascarpone cheese and Kalaba yogurt was found to be not important in the total calorie values of the samples. In the research, the statistical significance level was determined in the recipe of tiramisu dessert accepted in the world cuisine and the applicability was discussed.
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