HELAL YETERLİLİK ÇERÇEVESİ: MUTFAK PROFESYONELLERİ İÇİN KAVRAMSAL BİR MODEL

Abstract

Günümüz gıda sistemleri ve biyoteknoloji alanındaki gelişmeler, özellikle kültürlenmiş et üretimi, hassas fermantasyon parametreleri ve hibrit bileşenler, helal uygunluk ve kalite denetimleri açısından yeni belirsizliklerin ortaya çıkmasına neden olmaktadır. Bu çalışmada, söz konusu belirsizliklerin mutfak profesyonellerinin mesleki yeterlilikleri açısından ne anlama geldiği tartışılmaktadır. Araştırmada bütünleştirici literatür taraması ile tematik belge analizi birlikte kullanılmıştır. Bu kapsamda, Türkiye’de aşçılık mesleğine ilişkin mesleki yeterliliklerin temel belgelerinden biri olan Mesleki Yeterlilik Kurumu (MYK) Aşçı Seviye 4 Rev 01 Ulusal Yeterliliği Bilim ve Teknoloji Çalışmaları perspektifinden incelemeye alınmıştır. Yapılan analiz, mevcut ulusal yeterliliğin, aşçıyı ağırlıklı olarak teknik uygulama, hijyen, gıda güvenliği ve kaliteyle ilişkili sorumluluklar üzerinden tanımladığını; sertifika okuryazarlığı, gıda üretim teknolojilerini eleştirel biçimde sorgulama, belirsizlik altında karar verme ve etik muhakeme vb yetkinliklere, bir yeterlilik alanı olarak yer verilmediğini göstermektedir. Bu boşluktan hareketle çalışmada, mutfak çalışanları için Helal Yeterlilik Çerçevesi (HCF) geliştirilmiştir. Model; sertifikasyon okuryazarlığı, belirsizlik altında muhakeme ve operasyonel bütünlük boyutları üzerinden aşçılığı ele almaktadır. Ayrıca, çalışmada, helal güvencesinin ağırlıklı olarak belge ve kurumsal denetim süreçlerine dayandırılmasının, biyoteknolojik gıda sistemlerinde bazı uygulama kırılganlıkları doğurabileceği de değerlendirilmektedir. Bu nedenle, MYK ve Helal Akreditasyon Kurumu (HAK) arasında mesleki standartların güncellenmesine yönelik kurumsal eşgüdüm sağlanarak yeterlik çerçevelerinin güncellenmesi hem güvenin korunması ve hem de sektörün rekabet gücü açısından önem taşımaktadır.

Keywords

• Helal Akreditasyon
• Mesleki Yeterlilikler
• Helal Yeterlilik Çerçevesi
• Biyoteknolojik Dönüşüm
• Şef yeterliği

Supporting Institution

Bu çalışmada etik kurul izni gerekmemektedir.

Ethical Statement

Bu çalışmada etik kurul izni gerekmemektedir.

THE HALAL COMPETENCY FRAMEWORK: A CONCEPTUAL MODEL FOR CULINARY PROFESSIONALS

Abstract

Advances in food biotechnology, particularly in cultured meat, precision fermentation, and hybrid ingredients, are generating new uncertainties for halal compliance and quality assurance in contemporary food systems. This study discusses what these uncertainties imply for the professional competencies of culinary professionals. An integrative literature review is combined with thematic document analysis. In this context, the Cook Level 4 Rev 01 National Qualification issued by the Vocational Qualifications Authority (Mesleki Yeterlilik Kurumu, MYK), one of the key documents for vocational qualifications in the culinary profession in Türkiye, is examined through a Science and Technology Studies perspective. The analysis suggests that the current national qualification primarily defines the chef through responsibilities related to technical practice, hygiene, food safety, and quality, while not explicitly formulating competencies such as certification literacy, critical questioning of food production technologies, decision-making under uncertainty, and ethical reasoning as formal competency areas. Building on this gap, the study proposes the Halal Competency Framework (HCF) for culinary professionals. The model addresses the role of culinary professionals through the dimensions of certification literacy, reasoning under uncertainty, and operational integrity. The study argues that relying primarily on documentation and institutional audits for the halal assurance may create certain practical vulnerabilities in biotechnological food systems. Therefore, institutional coordination between MYK and the Halal Accreditation Agency (Helal Akreditasyon Kurumu, HAK) for updating professional standards is important for maintaining both trust and sectoral competitiveness.

Keywords

• Biotechnological Transformation
• Halal Accreditation
• Vocational Qualifications
• Halal Competency Framework
• Culinary professional

Supporting Institution

This study does not require approval from an ethics committee.

Ethical Statement

This study does not require approval from an ethics committee.

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