Aşçılık Programı Öğrencilerinin Hijyen Bilgi Düzeyleri Üzerine Bir Araştırma (A Study on Hygiene Knowledge Levels of Cooking Program Students)

Ertopcu, İsmail; Avcıkurt, Ayla Solmaz; Çetinkaya, Tolga

doi:10.21325/jotags.2019.467

Cited by 4 publications

(1 citation statement)

References 2 publications

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“…Çünkü profesyonel şefler yetiştirmek için önce eğitimin profesyonel olması gerekir", "…hayal gücü gibi olmalıdır Şahin ve Arman, 2014;Erdem ve Kemer, 2016). erkek katılımcılar çoğunlukta olmasına rağmen son yıllardaki araştırmalarda(Ertopçu, Avcıkurt ve Çetinkaya, 2019;Kocabaş ve Akdağ, 2019;Can ve Solmaz, 2021;Oğan, 2022) kadın katılımcı sayısının daha fazla olduğu dikkat çekmektedir. Bu durum genellikle aşçıların erkeklerden oluşması ve programın erkekler tarafından daha çok tercih edilmesi görüşünün yavaş yavaş ortadan kalkmasına ilişkin bir gelişme olarak ifade edilebilir.…”

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Aşçılık Eğitimine İlişkin Algıların Metafor Analizi ile İncelenmesi

Deveci

2023

ASRJOURNAL

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İnsanın varoluşundan bu yana ayrılmaz bir parçası olan yeme-içme faaliyetleri bir olgu olarak ifade edilmektedir. İnsanların yaşamsal varlıklarını bir süreliğine devam ettirmek için beslenmek zorunda oldukları bilinmektedir (Önçel, Güldemir ve Yayla, 2018: 3). Bu nedenle insanların yaşamlarına güçlü, zinde ve sağlıklı olarak devam etmeleri, sosyal açıdan gelişmeleri, ekonomik refah düzeylerinin artması, güvence altına aldıkları varlıklarının huzurlu bir şekilde devamını sağlamaları açısından yeme-içme faaliyetleri oldukça önemli bir yere sahiptir. Maslow'un ihtiyaçlar hiyerarşisinde de beslenme temel ihtiyaçlardan biri olarak nitelendirilmektedir (Tikkanen, 2007: 722).

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Aşçılık Eğitimine İlişkin Algıların Metafor Analizi ile İncelenmesi

Deveci

2023

ASRJOURNAL

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The effect of food microbiology course on the knowledge and practice levels of nutrition and dietetics students studying in different universities in Turkey on food safety and microbiology

Akgöz,

Selen,

Seylam Küşümler

2024

Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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Today, the increase in the frequency of eating out, the consumption of ready to eat food, transportation opportunities, and the changes in human life have revealed the importance of food safety and health issues. This study aimed to determine the effect of the undergraduate Food Microbiology course on students' knowledge and practices about food safety and microbiology. The study enrolled a total of 291 students of the Department of Nutrition and Dietetics studying at three Turkish universities. Students received training in food safety, safe food preparation and food microbiology. The knowledge levels of the students were measured before and after the education. The knowledge levels of the students who received the training on food safety, safe food preparation, and food microbiology increased significantly (p

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Food safety knowledge levels of gastronomy/culinary arts students and food workers in Southern Turkey

Terkuran¹

2021

Food Health

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This research was aimed to analyze the food safety knowledge levels between gastronomy and culinary arts students and food work-ers in the Çukurova Region of Turkey. A total of 155 participants (80 students, 75 food workers) have partici-pated in this cross-sectional study. The overall knowledge scores of food workers and the students were 89.33% and 78.89% respectively, and food workers have more scores in all sections (p<0.001). Hy-giene certification, occupa-tion, and working estab-lishments had a significant association with total food safety scores; however, gender, marital status, age, education level, frequency of hygiene education, work-ing experience, monthly in-come had no significant as-sociation with their scores (p>0.05). A positive correla-tion was found between gender, education status, hygiene certification, and frequency of receiving hy-giene education; but no cor-relation was found between working in any food busi-ness, graduated high schools, and age of the stu-dents (p>0.05). More knowledge gaps of both groups have been found about time-temperature con-trol, holding/storage tem-perature, and cross-contamination. Finally, it is important to measure the reflection of the hygiene training on practices and to make it regular in ensuring food safety.

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Aşçılık Programı Öğrencilerinin Hijyen Bilgi Düzeyleri Üzerine Bir Araştırma (A Study on Hygiene Knowledge Levels of Cooking Program Students)

Cited by 4 publications

References 2 publications

Aşçılık Eğitimine İlişkin Algıların Metafor Analizi ile İncelenmesi

Aşçılık Eğitimine İlişkin Algıların Metafor Analizi ile İncelenmesi

The effect of food microbiology course on the knowledge and practice levels of nutrition and dietetics students studying in different universities in Turkey on food safety and microbiology

Food safety knowledge levels of gastronomy/culinary arts students and food workers in Southern Turkey

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