ABSTRACT The aim of this study is to understand the way in which gastronomy students perceive internship. It also explores the relationship between the internship experience and future career perception. The research participants included 25 students of gastronomy and the culinary arts studying in the faculty of tourism in a Turkish university. The data for the research was gathered through a semi-structured questionnaire. Overall, research findings revealed that the internship experience of gastronomy students consists of three major dimensions: benefits (learning about the hospitality industry and the kitchen environment, vocational contribution, and personal development), challenges (the problems related to employees, working conditions, and salary, and other issues such as adaptation problems, difficult customers, work accidents and mistakes, and the incompatibility of theoretical knowledge with the sector), and career perception (negative and pessimistic, negative but optimistic, and positive). Moreover, according to the findings of the study, it can be concluded that the level of benefits and challenges encountered is the key indicator regarding gastronomy students’ career choices. Since no previous studies on the internship experience of gastronomy students exist, it is believed that this study fills a gap in the literature.

中文翻译：

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美食专业学生的实习经历：好处、挑战和未来职业

摘要 本研究的目的是了解美食专业学生对实习的看法。它还探讨了实习经历与未来职业认知之间的关系。研究参与者包括 25 名在土耳其大学旅游学院学习美食和烹饪艺术的学生。研究数据是通过半结构化问卷收集的。总体而言，研究结果显示，美食专业学生的实习经历包括三个主要维度：收益（了解酒店业和厨房环境、职业贡献和个人发展）、挑战（与员工、工作条件和工资，以及其他问题，如适应问题、难相处的客户、工伤事故和失误，理论知识与行业不相容），职业认知（消极悲观，消极但乐观，积极）。此外，根据研究结果，可以得出结论，所遇到的利益和挑战的水平是烹饪学生职业选择的关键指标。由于之前没有关于美食专业学生实习经历的研究，相信本研究填补了文献空白。