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The Importance of Internship Training in Gastronomy Tourism: The Case of Gaziantep University
This research was carried out in order to reveal the achievements of the third and fourth-year students who took gastronomy education during the internship and after the internship. A total of 76 students from Gaziantep University Faculty of Fine Arts Department of Gastronomy internship students were interviewed by face-to-face interview method and data were collected. Accordingly, a validity and reliability analysis was conducted on the scale created by the researcher. As a result of the analysis, it was determined that the scale was highly reliable and valid. In addition, the suitability of the data set for factor analysis was determined by the KMO test. As a result of the survey, it was determined that 36 of the participants in the 21-24 age range were female, 40 were female. It has been determined that internship training has completed theoretical education and developed skills in the professional sense. In this context, it has been revealed that the trainees are using kitchen tools quickly and accurately by recognizing them. In addition, with an internship, it has been determined that the participants can make food and drinks easily, correct and quickly according to the standard recipe. It was determined that the participants were able to prepare food and beverages belonging to different cultures, recognize kitchen units, understand inter-employee relations, work life, ethics and discipline.

Tourism, gastronomy, education of tourism, gastronomy tourism, internship.

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