Vocational Training and Transition to Industry Experiences of Graduates from Food and Beverage Services Courses at Public Education Centers on the Anatolian Side of Istanbul

This qualitative study employed a phenomenological research design to examine the reasons for participating in culinary training offered at Public Education Centers (PECs), experiences during the training process, and perceptions of the training’s role in job entry, workplace adaptation, and vocational identity development among graduates working in the food and beverage sector. The study population consisted of individuals who had completed food and beverage services courses at PECs located on the Anatolian Side of Istanbul and were employed in the sector. The data were collected between May and June 2026 through interviews with 36 participants. In the data analysis, participants’ views were grouped under five themes and eight subthemes. Among these themes, the most frequently coded main theme was “Training Process,” followed by the main themes of “Vocational and Social Outcomes” and “PEC Training in the Industry Context.” The findings indicate that PEC training supports graduates’ entry into employment through the acquisition of basic vocational competencies, their formal certification, stronger CVs, greater credibility with employers, increased self-confidence during job interviews, facilitated transition into a new sector, and a foundation for entrepreneurship. In addition, PEC training supports workplace adaptation by equipping individuals who are new to the profession with basic occupational knowledge, hygiene awareness, equipment-use skills, and production competencies. However, full and sustainable adaptation is possible only when basic training is complemented by workplace experience, continued participation in advanced training, adjustment to different kitchen environments, and the gradual assumption of greater responsibility within the professional hierarchy. PEC training also contributes to vocational identity development by enabling graduates to formally document their competencies and identify themselves as qualified culinary professionals.