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Abstract


Food Preparation and Hygiene Knowledge Levels by Cooperatives of Cookery Training in Konya Province Center by Graduation States
The biggest impact of hygiene problems is that the level of literacy of the societies is low. As the level of literacy in society increases, many studies have been conducted in which conscious nutrition, hygiene and sanitation are noted. Hygiene workers are given many different certificates. Many institutions and organizations are involved in the design of the hygiene and culinary education document. In this study, it was aimed to measure the knowledge levels of the students who are going on the course of KOMEK (Konya vocational course), which provides culinary education in Konya province center. Graduation levels were taken into account when assessing the level of knowledge of the trainees. It is aimed to measure the level of basic knowledge of hygiene in the kitchen according to graduation conditions. The training provider contributes to the awareness of the society by providing training on hygiene and sanitation as well as food production in the courses given in the field of pastry and cookery. As a result of the research, it was determined that the level of knowledge of the trainees differs according to the graduation status. However, it has been determined that they have the same level of knowledge in the questions that can be regarded as basic information.

Keywords
Gastronomy, hygiene, kitchen, cookery, food.


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