Yigit, SerkanPercin, Nilufer Sahin2025-02-152025-02-1520241096-37582325-6540https://doi.org/10.1080/10963758.2024.2390113https://hdl.handle.net/20.500.12514/6041Sahin Percin, Nilufer/0000-0002-7063-3247; YIGIT, Serkan/0000-0003-1284-7236The aim of this study is to reveal the opinions of the students and lecturers of the gastronomy department, about e-applied gastronomy education during the COVID-19 era and to determine whether the e-applied gastronomy education is successful or not. The data were collected through semi-structured interviews with 37 participants following the qualitative methodology. As a result, two main themes: positive aspects of e-applied gastronomy education and (ii) challenges of e-applied gastronomy education, and 10 sub-themes related to these themes were revealed. As a result of the study the lecturers, and students and who participated in the study are of the opinion that e-applied gastronomy education during the COVID-19 period has been unsuccessful. The finding that e-applied courses are ineffective, which is a widely held belief among lecturers and students, can be seen as the strongest evidence to support this view.en10.1080/10963758.2024.2390113info:eu-repo/semantics/closedAccessGastronomy EducationE-Applied Gastronomy EducationCovid-19ArticleQ2WOS:0013395747000012-s2.0-852075269960