This study aims to to investigate the behavioral determinants of food waste of the students of the Department of Gastronomy and Culinary Arts, who are expected to be employed in various fields of the food and beverage industry in the future. In the scope of the study, it is also aimed to determine which and how much food products waste by the students. In this study, which rely on relational screening model under the quantitative research method, the data were collected by face-to-face survey technique, and a total of 146 students were reached within the scope of the study. In the analysis of the data obtained in the study, confirmatory factor analysis, correlation analysis, path analysis, and frequency analysis were used, respectively. As a result of the study, it was determined that while moral norms have no effect on students'attitudes toward food waste, perceived behavioral control and precaution norms have an significant effect. In the study, it was determined that the students mostly wasted the food in the bread and bakery product category and the fruit and vegetable category. The least wasted food group by the students was determined as meat and meat products.