ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE

Year 2019, , 986 - 1001, 01.04.2019

Duran Cankül

https://doi.org/10.17755/esosder.491083

Cited By: 2

Abstract

Gastronomy
education in Turkey is given under the names of “food and beverage management”
and “gastronomy and culinary arts” in degree programs and “culinary” in
associate degree programs. In these sections where students are active in a
significant part of the educational process, the physical facilities,
curriculum, lecturer, student and database dimensions are important in
determining the quality of education. In this research, it is aimed to evaluate
the quality of gastronomy education at the higher education level in Turkey. In
this direction, the questionnaire method was used for data collection. These
questionnaires were sent all gastronomy lecturers and the students including
private universities in Turkey. 400 students and 102 academics a total of 502
questionnaires have returned and taken into consideration. The obtained data
were analyzed with SPSS packet program. Analised results present very
interesting findings about the quality of gastronomy education at higher
education level in Turkey. It is seen that the physical facilities, databases
and curriculum offered during the education in these sections do not satisfy
both the academicians and the students and are not sufficient. In addition,
quality of gastronomy education scores show meaningful and significant
differences according to the type of university trained and the degree of education.

Keywords

Culinary, Food and Beverage Management, Gastronomy, Gastronomy Education, Quality

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