Abstract:

As a requirement for the education system, students take a significant step towards their future by regularly entering the university exam each year. They start their university life by making higher education preferences to work in various professional groups. The number of classes that can be preferred in the field of education is increasing. However, the preferences for future gains should be done carefully. In this context, the research has studied the factors that cooking and gastronomy students take into account when making university preferences. The sample of the study was made by 1213 students studying in the kitchen and gastronomy departments in Turkey and Cyprus. Research has been conducted at 30 different universities. The obtained data was studied by factor analysis, t-test and anova analysis. The research results have determined that the factors that students in the sample group are determined in the university preference; reputation, business opportunities and activities are the environment. The demographic differences of the factor groups were also studied. This research, which is important in terms of the scope of the gastronomy and cooking programs, is important in terms of giving an idea of future planning from the university’s point of view, guiding students and comparing research in different departments.

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