GASTRONOMY AND CUISINE ART

Cuisine, a significant source of income for the tourism industry and a key attraction for tourist destinations, plays
a crucial role in representing national cultures. Today, culinary professionals have become indispensable to the tourism
sector. This study examines the attitudes of gastronomy and culinary arts students toward the cuisine department, where
they will be employed after graduation. A survey technique was used to collect data, which was then analyzed statistically.
The results indicate that gastronomy and culinary arts students hold positive attitudes toward the cuisine department.
Confirmatory Factor Analysis (CFA) was conducted to assess the structural validity of the findings, confirming that the
proposed model is appropriate. Additionally, a positive and significant correlation was found between the overall scale and
its subdimensions. The research further revealed that environmental factors are the most influential dimension in shaping
attitudes toward the cuisine department.