摘要：AbstractThis study presents conceptual models that explain the food hygiene and food safety towards culinary student undergo the culinary internship. The respondents were among the culinary students during culinary internship. Both qualitative and quantitative techniques will use as systematic tools to test and validate the model. Through a series of descriptive and inferential statistic some meaningful insights on the issues of interest were obtained. Finding will reveal new dimensions of knowledge, attitudes and practice effects competencies in particular recognized as contributory factors that positively or negatively influenced the job performance of a future chef.
