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Food and Beverage Education and Scholars’ in Turkey

Year 2018, Volume: 1 Issue: 2, 18 - 25, 01.06.2018

Abstract

In Turkey, gastronomy education is provided under the moniker of Culinary Education in Preparatory programs and also under the moniker of kitchen arts as well as food and beverage management in undergraduate programs. The possibility of the education and the graduates being of high quality relies on the existence of academicians who have been trained in this field and who have educated and developed their skills on a personal level. Therefore, this study intends on reflecting on the status of the academic personnel who are currently working in the institutions which provide education about Food and Beverage on a Graduate Degree level. In this regard, resumes of 369 academic personnel, who have been providing educational services about Food and Beverage in all of Turkey’s leading universities, faculties, higher education institutions and occupational higher learning schools on Preparatory and undergraduate levels have been obtained. The data regarding the academic personnel’ curriculum vitae have been accessed in December of 2017. The data were analyzed through the content analysis method. The obtained results demonstrate that shocking realities regarding the status of the academicians working in higher education currently employed in schools offering higher learning programs. When looking at the undergraduate education of such academicians working in these departments, it is seen that only 5.4% of such individuals have graduated from programs about Food and Beverage (Gastronomy and Kitchen Arts, Food and Beverage Management, Culinary Education, etc.). On the undergraduate and doctorate levels, this ratio is even lower and the situation is quite intriguing. In addition, according to the Pearson Chi-Square Test, the gender, administrative roles and earned titles of such academicians also show significant differences

References

  • Brown, J. N. (2013). A brief history of culinary arts education in America. Journal of Hospitality & Tourism Education, 17(4), 47-54.
  • Frochot, I. (2003). An analysis of regional positioning and its associated food images in French tourism regional brochures. Journal of Travel and Tourism Marketing, 14(3/4), 77-96.
  • Kim, S. & Iwashita, C. (2016). Cooking identity and food tourism: the case of Japanese udon noodles, Tourism Recreation Research, 41(1), 89-100.
  • Kim, Y. H., Kim, M. C. and Goh, B. K. (2011). An examination of food tourist's behavior: Using the modified theory of reasoned action. Tourism Management, 32(5), 1159–1165.
  • Kivela, J. and Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy's influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 30(3), 354-377.
  • Quan, S. and Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism Management, 25(3), 297-305.
  • Santich, B. (2004). The study of gastronomy and ıts relevance to hospitality education and training. Hospitality Management, 23, 15–24.
  • Su, Y. (2015). Reflections on Local Specialties and Gastronomic Tourism. Chinese Studies, 4, 15-19.
  • World Tourism Organisation (2012). Global Report on Food Tourism UNWTO, Madrid URL:http://http://cf.cdn.unwto.org/sites/all/files/docpdf/amreports4-foodtourism.pdf, Erişim Tarihi: 20.10.2017.
  • YÖK (2017). Yükseköğretim Program Atlası, URL: http://www.yok.gov.tr/web/guest/universitelerimiz, Erişim Tarihi: 25.12.2017.
  • YÖK (2016). Yükseköğretim Program Atlası, URL: https://yokatlas.yok.gov.tr/tercih-sihirbazi-t4- tablo.php?p=ts2, Erişim Tarihi: 25.12.2017.
  • Zahari, M. S., Jalis, M. H., Zulfifly, M. I., Radzi, S. M. and Othman, Z. (2009). Gastronomy: an opportunity for malaysian culinary educators. International Education Studies, 2(2), 66-71.
Year 2018, Volume: 1 Issue: 2, 18 - 25, 01.06.2018

Abstract

References

  • Brown, J. N. (2013). A brief history of culinary arts education in America. Journal of Hospitality & Tourism Education, 17(4), 47-54.
  • Frochot, I. (2003). An analysis of regional positioning and its associated food images in French tourism regional brochures. Journal of Travel and Tourism Marketing, 14(3/4), 77-96.
  • Kim, S. & Iwashita, C. (2016). Cooking identity and food tourism: the case of Japanese udon noodles, Tourism Recreation Research, 41(1), 89-100.
  • Kim, Y. H., Kim, M. C. and Goh, B. K. (2011). An examination of food tourist's behavior: Using the modified theory of reasoned action. Tourism Management, 32(5), 1159–1165.
  • Kivela, J. and Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy's influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 30(3), 354-377.
  • Quan, S. and Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism Management, 25(3), 297-305.
  • Santich, B. (2004). The study of gastronomy and ıts relevance to hospitality education and training. Hospitality Management, 23, 15–24.
  • Su, Y. (2015). Reflections on Local Specialties and Gastronomic Tourism. Chinese Studies, 4, 15-19.
  • World Tourism Organisation (2012). Global Report on Food Tourism UNWTO, Madrid URL:http://http://cf.cdn.unwto.org/sites/all/files/docpdf/amreports4-foodtourism.pdf, Erişim Tarihi: 20.10.2017.
  • YÖK (2017). Yükseköğretim Program Atlası, URL: http://www.yok.gov.tr/web/guest/universitelerimiz, Erişim Tarihi: 25.12.2017.
  • YÖK (2016). Yükseköğretim Program Atlası, URL: https://yokatlas.yok.gov.tr/tercih-sihirbazi-t4- tablo.php?p=ts2, Erişim Tarihi: 25.12.2017.
  • Zahari, M. S., Jalis, M. H., Zulfifly, M. I., Radzi, S. M. and Othman, Z. (2009). Gastronomy: an opportunity for malaysian culinary educators. International Education Studies, 2(2), 66-71.
There are 12 citations in total.

Details

Other ID JA28GC75PT
Journal Section Articles
Authors

Rahman Temizkan This is me

Duran Cankül This is me

M. Çağatay Kızıltaş

Publication Date June 1, 2018
Published in Issue Year 2018 Volume: 1 Issue: 2

Cite

APA Temizkan, R., Cankül, D., & Kızıltaş, M. Ç. (2018). Food and Beverage Education and Scholars’ in Turkey. Journal of Gastronomy Hospitality and Travel, 1(2), 18-25.