The Relationship Between Anxiety, Self-Efficacy and Attitudes of Gastronomy Students towards Foreign Language

Asuman Torlak; Hatice Ferhan Nizamlıoğlu

Article Details

The Relationship Between Anxiety, Self-Efficacy and Attitudes of Gastronomy Students towards Foreign Language

Authors:

Asuman Torlak | Hatice Ferhan Nizamlıoğlu

Publisher:

Istanbul Aydin University

Main Topics:

Turizm (Diğer)

Journal:

Aydın Gastronomy Vol.7 Issue 1, pp.121-132

Document Type:

Article

Publication Date:

1/2023

Document Language:

Turkish

Document ID (Org No.):

2001282739

pISSN:

2528-9411

Keywords:

Abstract:

 In this study, the relationship between Gastronomy and Culinary Arts undergraduate program students foreign language anxiety, foreign language self-efficacy beliefs, and their attitudes towards the professional foreign language were evaluated. Three different Likert-type questionnaires were used to collect data from the participants n  407. Since English is included as a compulsory foreign language course in Gastronomy and Culinary Arts undergraduate programs in Turkey, questionnaires for English were used to evaluate foreign language anxiety and self-efficacy belief. Pearson product-moments coefficients were calculated to determine the relationship between participant scores for the three questionnaires. Questionnaire scores showed that there is a positive relationship between participants attitudes towards professional foreign language and their foreign language self-efficacy beliefs. It was determined that the participants foreign language anxiety scores were negatively related to both their self-efficacy belief and attitude scores.

 In this study, the relationship between Gastronomy and Culinary Arts undergraduate program students foreign language anxiety, foreign language self-efficacy beliefs, and their attitudes towards the professional foreign language were evaluated. Three different Likert-type questionnaires were used to collect data from the participants n  407. Since English is included as a compulsory foreign language course in Gastronomy and Culinary Arts undergraduate programs in Turkey, questionnaires for English were used to evaluate foreign language anxiety and self-efficacy belief. Pearson product-moments coefficients were calculated to determine the relationship between participant scores for the three questionnaires. Questionnaire scores showed that there is a positive relationship between participants attitudes towards professional foreign language and their foreign language self-efficacy beliefs. It was determined that the participants foreign language anxiety scores were negatively related to both their self-efficacy belief and attitude scores.

 In this study, the relationship between Gastronomy and Culinary Arts undergraduate program students foreign language anxiety, foreign language self-efficacy beliefs, and their attitudes towards the professional foreign language were evaluated. Three different Likert-type questionnaires were used to collect data from the participants n  407. Since English is included as a compulsory foreign language course in Gastronomy and Culinary Arts undergraduate programs in Turkey, questionnaires for English were used to evaluate foreign language anxiety and self-efficacy belief. Pearson product-moments coefficients were calculated to determine the relationship between participant scores for the three questionnaires. Questionnaire scores showed that there is a positive relationship between participants attitudes towards professional foreign language and their foreign language self-efficacy beliefs. It was determined that the participants foreign language anxiety scores were negatively related to both their self-efficacy belief and attitude scores.

 Bu çalışmada, Gastronomi ve Mutfak Sanatları lisans programı öğrencilerinin yabancı dil kaygısı, yabancı dil öz yeterlilik inançları ve mesleki yabancı dile yönelik tutumları arasındaki ilişki değerlendirilmiştir. Katılımcılardan n  407 verilerin toplanması amacıyla Likert tipi üç farklı ölçek kullanılmıştır. Türkiyede Gastronomi ve Mutfak Sanatları lisans programlarında zorunlu yabancı dil dersi olarak İngilizcenin yer almasından dolayı yabancı dil kaygısı ve öz yeterlilik inançlarının değerlendirilmesi için İngilizceye yönelik ölçekler kullanılmıştır. Üç ölçek için katılımcı puanları arasındaki ilişkinin belirlenmesi için Pearson momentler çarpımı korelasyon katsayısı hesaplanmıştır. Ölçek puanları katılımcıların yabancı dil öz yeterlilik inançları ile mesleki yabancı dile yönelik tutumları arasında pozitif bir ilişki olduğunu göstermiştir. Katılımcıların yabancı dil kaygısı puanlarının öz yeterlilik inançları ve tutum puanlarının her ikisi ile negatif ilişkili olduğu tespit edilmiştir.

Article Details

The Relationship Between Anxiety, Self-Efficacy and Attitudes of Gastronomy Students towards Foreign Language

Authors:

Asuman Torlak | Hatice Ferhan Nizamlıoğlu

Publisher:

Istanbul Aydin University

Main Topics:

Turizm (Diğer)

Journal:

Aydın Gastronomy Vol.7 Issue 1, pp.121-132

Document Type:

Article

Publication Date:

1/2023

Document Language:

Turkish

Document ID (Org No.):

2001282739

pISSN:

2528-9411

Gastronomy

anxiety

professional foreign language

self-efficacy attitude

Gastronomi

kaygı

mesleki yabancı dil

öz yeterlilik

tutum

Issues

Article Details

Authors: Asuman Torlak | Hatice Ferhan Nizamlıoğlu

Publisher: Istanbul Aydin University

Main Topics: Turizm (Diğer)

Journal: Aydın Gastronomy Vol.7 Issue 1, pp.121-132

Document Type: Article

Publication Date: 1/2023

Document Language: Turkish

Document ID (Org No.): 2001282739

pISSN: 2528-9411

Issues

Authors:

Asuman Torlak | Hatice Ferhan Nizamlıoğlu

Publisher:

Istanbul Aydin University

Main Topics:

Turizm (Diğer)

Journal:

Aydın Gastronomy Vol.7 Issue 1, pp.121-132

Document Type:

Article

Publication Date:

1/2023

Document Language:

Turkish

Document ID (Org No.):

2001282739

pISSN:

2528-9411