Purpose of this study is to determine to what extent practice skills of students, training gastronomy education, meet the expectations of food and beverage industry. In the study, 197 students training intership in 27 different firms of total 1540 students training gastronomy education at higher education level in Turkey werere ached by using purposive sampling method. Data were collected by using a structured questionnaire with directors of food and beverage firms. Data obtained from interview form were collected under the categories of ability and frequencies were calculated for these categories. As a result of this study it was concluded that level of practice skills of student straining gastronomy education at higher level in Turkey is far short of the expectations of food and beverage industry.