Özet:

In this research, it is aimed to investigate the readiness levels for business life of the students of the cookery program. The population of the research consists of students who receive cookery education at the higher education level in Turkey. The sample group was determined as 385 students, and the data were collected by the survey form technique. In the analysis of the research data, the frequency, percentage and average values of the students' demographic characteristics and the readiness level for business life are included. In order to determine the differences between the readiness level for business life and demographic characteristics, the results of the t-test and Anova tests are included. It is seen that cookery students agree with the statements about the readiness level for business life with a high average. However, students agree with the statements about foreign language knowledge, using initiative, taking risks, accessing information and professional ethical principles with a low average. For these reasons, students must develop their professional and personal skills throughout their education period. A significant difference was found between the readiness level for business life and the variable of class, age, graduated high school and choosing the cookery profession willingly. However, no significant difference was found according to gender, previous culinary education and internship status, which are among the other variables.

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