Purpose of this study is to determine to what extent practice skills of students, training in gastronomy education, meet the expectations of food and beverage industry. In the study, 197 students training internship in 27 different firms of total 1540 students training in gastronomy education at higher education level in Turkey were reached 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 students training in gastronomy education at higher level in Turkey is far short of the expectations of food and beverage industry.