2019 Volume 52 Issue 5 Pages 335-344
Surveys were conducted to investigate the culinary habits and practices among college and vocational school students, who started school between 2007 and 2012 and graduated between 2009 and 2016. A total of 1,361 students were surveyed once during their first month at school, then a second time one to two months before graduation. The survey results showed an increase in both interest and opportunities to cook, as well as an increase in the number of the students having a specialty dish over the course of their enrollment (between freshman year and graduation).
The respondents were categorized by gender, living arrangement, cooking frequency and cooking attitude and interest. The results showed that those with increased opportunities to cook while in school had a higher number of dishes they could cook; and in fact, a higher number of students had a specialty dish. Moreover, it was found that it was essential for students to take an interest in cooking in order to have their specialty dish.
Therefore, it is important for students to get more opportunities to cook, to increase the cooking frequency, and to have interest in cooking in order for them to prepare their meal as adults that go out into the world.
