Variation of Individual Creativity in the Field of Gastronomy According to Gender: A Research on Gastronomy Department Students

Barış Turan; Volkan Tuncel

Article Details

Variation of Individual Creativity in the Field of Gastronomy According to Gender: A Research on Gastronomy Department Students

Authors:

Barış Turan | Volkan Tuncel

Publisher:

Igdir University

Main Topics:

Rekreasyon | Tatil ve Turizm Coğrafyası

Journal:

Iğdır Üniversitesi Sosyal Bilimler Dergisi Issue 37, pp.143-155

Document Type:

Article

Publication Date:

10/2024

Document Language:

Turkish

Document ID (Org No.):

2001329438

pISSN:

2147-5717

Keywords:

Abstract:

 Gastronomy is one of the fields that requires a high level of creativity. It is expected that the theoretical education given in the field of gastronomy will be transformed into creative practices based on the personal characteristics of the individual. Creativity, on the other hand, defines an individuals intellectual process aimed at developing new ideas and is affected by various factors. In this research, the changes in individual creativity creative processes, intellectual skills, intrinsic motivation, culture and knowledge by gender were examined. The research was conducted on gastronomy department students. In the research, in which the purposeful sampling method was preferred among the quantitative research designs, the data were obtained by survey technique from students studying in the gastronomy and culinary arts departments of three different universities. According to the findings, the reliability of the dimensions and the participants average agreement with the statements were high. Among the groups, it was determined that the fourth graders participated in the expressions determined in the individual creativity sub-dimensions at a higher rate than the other groups. Independent sample t-test analysis was performed to examine the relationship between individual creativity and gender variable. According to the results, significant differences were detected between creative processes and culture-knowledge in gastronomy activities and gender. However, no significant relationship was be determined for intellectual skills and internal motivation in terms of gender. On the other hand, depending on the gender variable, both groups think that they can easily put their ideas about gastronomy into practice, and when they have many ideas, they can easily choose the most valuable ones and convince people of them.

 Gastronomy is one of the fields that requires a high level of creativity. It is expected that the theoretical education given in the field of gastronomy will be transformed into creative practices based on the personal characteristics of the individual. Creativity, on the other hand, defines an individuals intellectual process aimed at developing new ideas and is affected by various factors. In this research, the changes in individual creativity creative processes, intellectual skills, intrinsic motivation, culture and knowledge by gender were examined. The research was conducted on gastronomy department students. In the research, in which the purposeful sampling method was preferred among the quantitative research designs, the data were obtained by survey technique from students studying in the gastronomy and culinary arts departments of three different universities. According to the findings, the reliability of the dimensions and the participants average agreement with the statements were high. Among the groups, it was determined that the fourth graders participated in the expressions determined in the individual creativity sub-dimensions at a higher rate than the other groups. Independent sample t-test analysis was performed to examine the relationship between individual creativity and gender variable. According to the results, significant differences were detected between creative processes and culture-knowledge in gastronomy activities and gender. However, no significant relationship was be determined for intellectual skills and internal motivation in terms of gender. On the other hand, depending on the gender variable, both groups think that they can easily put their ideas about gastronomy into practice, and when they have many ideas, they can easily choose the most valuable ones and convince people of them.

 Gastronomy is one of the fields that requires a high level of creativity. It is expected that the theoretical education given in the field of gastronomy will be transformed into creative practices based on the personal characteristics of the individual. Creativity, on the other hand, defines an individuals intellectual process aimed at developing new ideas and is affected by various factors. In this research, the changes in individual creativity creative processes, intellectual skills, intrinsic motivation, culture and knowledge by gender were examined. The research was conducted on gastronomy department students. In the research, in which the purposeful sampling method was preferred among the quantitative research designs, the data were obtained by survey technique from students studying in the gastronomy and culinary arts departments of three different universities. According to the findings, the reliability of the dimensions and the participants average agreement with the statements were high. Among the groups, it was determined that the fourth graders participated in the expressions determined in the individual creativity sub-dimensions at a higher rate than the other groups. Independent sample t-test analysis was performed to examine the relationship between individual creativity and gender variable. According to the results, significant differences were detected between creative processes and culture-knowledge in gastronomy activities and gender. However, no significant relationship was be determined for intellectual skills and internal motivation in terms of gender. On the other hand, depending on the gender variable, both groups think that they can easily put their ideas about gastronomy into practice, and when they have many ideas, they can easily choose the most valuable ones and convince people of them.

 Gastronomi üst düzeyde yaratıcılık gerektiren alanlardan biridir. Gastronomi alanında verilen teorik eğitimin bireyin kişisel özellikleriyle uygulamaya dönüştürülmesi beklenmektedir. Yaratıcılık ise bireyin yeni fikirler geliştirmeyi amaçlayan entelektüel sürecini tanımlar ve çeşitli faktörlerden etkilenmektedir. Bu araştırmada bireysel yaratıcılığın yaratıcı süreçler, entelektüel beceriler, içsel motivasyon, kültür ve bilgi cinsiyete göre değişimi incelenmiştir. Araştırma gastronomi bölümü öğrencileri üzerinde gerçekleştirilmiştir. Nicel araştırma desenlerinden amaçlı örnekleme yönteminin tercih edildiği araştırmada veriler, üç farklı üniversitenin gastronomi ve mutfak sanatları bölümlerinde öğrenim gören öğrencilerden anket tekniğiyle elde edilmiştir. Bulgulara göre boyutların güvenirliği ve katılımcıların ifadelere katılım ortalaması yüksek çıkmıştır. Gruplar arasında dördüncü sınıf öğrencilerinin bireysel yaratıcılık alt boyutlarında belirlenen ifadelere diğer gruplara göre daha yüksek oranda katıldıkları belirlenmiştir. Bireysel yaratıcılık ile cinsiyet değişkeni arasındaki ilişkinin incelenmesi açısından bağımsız örneklem t-testi analizi yapılmıştır. Sonuçlara göre, gastronomi faaliyetlerinde yaratıcı süreçler ve kültür-bilgi ile cinsiyet arasında anlamlı farklılıklar tespit edilmiştir. Ancak, entelektüel beceri ve içsel motivasyon ile cinsiyet arasında anlamlı bir ilişki belirlenmemiştir. Öte yandan cinsiyet değişkenine bağlı olarak her iki grup da gastronomi ile ilgili fikirlerini kolaylıkla uygulamaya koyabileceklerini, fikirleri çok olduğunda en değerli olanları kolaylıkla seçip insanları bunlara ikna edebileceklerini düşünmektedir.

Article Details

Variation of Individual Creativity in the Field of Gastronomy According to Gender: A Research on Gastronomy Department Students

Authors:

Barış Turan | Volkan Tuncel

Publisher:

Igdir University

Main Topics:

Rekreasyon | Tatil ve Turizm Coğrafyası

Journal:

Iğdır Üniversitesi Sosyal Bilimler Dergisi Issue 37, pp.143-155

Document Type:

Article

Publication Date:

10/2024

Document Language:

Turkish

Document ID (Org No.):

2001329438

pISSN:

2147-5717

Individual Creativity

Gastronomy

Gender

Gastronomy and Culinary ArtsBireysel Yaratıcılık

Gastronomi

Cinsiyet

Gastronomi ve Mutfak Sanatları

Issues

Article Details

Authors: Barış Turan | Volkan Tuncel

Publisher: Igdir University

Main Topics: Rekreasyon | Tatil ve Turizm Coğrafyası

Journal: Iğdır Üniversitesi Sosyal Bilimler Dergisi Issue 37, pp.143-155

Document Type: Article

Publication Date: 10/2024

Document Language: Turkish

Document ID (Org No.): 2001329438

pISSN: 2147-5717

Issues

Authors:

Barış Turan | Volkan Tuncel

Publisher:

Igdir University

Main Topics:

Rekreasyon | Tatil ve Turizm Coğrafyası

Journal:

Iğdır Üniversitesi Sosyal Bilimler Dergisi Issue 37, pp.143-155

Document Type:

Article

Publication Date:

10/2024

Document Language:

Turkish

Document ID (Org No.):

2001329438

pISSN:

2147-5717