Food waste emerges as a serious problem worldwide with its social, environmental and economic consequences. Considering that the chefs who will work in food and beverage businesses of the future will be today's students in the Food and Beverage Services departments of Vocational and Technical High Schools, they need to be conscious about reducing food waste and protecting resources. In this regard, the main purpose of the study is to determine the status of food waste education in these departments. In this context, the curriculum was first examined using the framework program of the Food and Beverage Services department of the Ministry of National Education. Afterwards, interviews were held with the students. Qualitative research methods were used in the study, and students' opinions on food waste were evaluated using semi-structured interview techniques. In the interviews conducted with a total of 14 Food and Beverage Services students from 7 different regions using an interview form, the students' definitions of food waste, their feelings of waste, their views on waste in culinary education, the methods they use to prevent waste and their solution suggestions were examined. As a result of the document review, it was seen that the curriculum was insufficient regarding food waste and food recovery as these topics were not included. In the interviews conducted with the students, it was determined that the students' attitudes towards these issues were not conscious. Finally, in the light of the data obtained from the study, solution suggestions to reduce food waste in the course practice kitchens of Vocational and Technical High Schools are presented.

Food waste, gastronomy education, future chefs, food and beverage services