HELAL YETERLİLİK ÇERÇEVESİ: MUTFAK PROFESYONELLERİ İÇİN KAVRAMSAL BİR MODEL

Öz

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.

Anahtar Kelimeler

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

Destekleyen Kurum

Bu çalışmada etik kurul izni gerekmemektedir.

Etik Beyan

Bu çalışmada etik kurul izni gerekmemektedir.

THE HALAL COMPETENCY FRAMEWORK: A CONCEPTUAL MODEL FOR CULINARY PROFESSIONALS

Öz

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.

Anahtar Kelimeler

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

Destekleyen Kurum

This study does not require approval from an ethics committee.

Etik Beyan

This study does not require approval from an ethics committee.

Kaynakça

1. Allen, H., & Mac Con Iomaire, M. (2016). Secrets of a head chef: Exploring factors influencing success in Irish kitchens. Journal of Culinary Science & Technology, 15(3), 187–222. https://doi.org/10.1080/15428052.2016.1237882
2. Atalan-Helicke, N. (2015). The halal paradox: negotiating identity, religious values, and genetically engineered food in Turkey. Agriculture and Human Values, 32(4), 663-674. https://doi.org/10.1007/s10460-015-9585-z
3. Bartley, T. (2003). Certifying forests and factories: States, social movements, and the rise of private regulation. Politics & Society, 31(3), 433–464. https://doi.org/10.1177/0032329203254863
4. Behringer, J., & Feindt, P. H. (2019). How shall we judge agri-food governance? Legitimacy constructions in food democracy and coregulation discourses. Politics and Governance, 7(4), 119-130. https://doi.org/10.17645/pag.v7i4.2087
5. Cochrane, L., Ajour, I. B., & Al-Fadhli, M. (2025). Religion and regulatory variance: Halal regimes as Islamic public administration. Public Administration and Development. https://doi.org/10.1002/pad.70035
6. Fischer, J. (2015). Islam, standards, and technoscience: In global halal zones. Routledge.
7. Keskin, O. (2026). Şef profesyonellik ölçeği: Geçerlik ve güvenirlik çalışması (Tez No. 1007559) [Doktora tezi, MARDİN ARTUKLU ÜNİVERSİTESİ]. Ulusal Tez Merkezi.
8. Kurth, L., & Glasbergen, P. (2017). Serving a heterogeneous Muslim identity? Private governance arrangements of halal food in the Netherlands. Agriculture and Human Values, 34(1), 103–118. https://doi.org/10.1007/s10460-016-9698-z

9. Mahfud, T., Purnomo, A., & Lastariwati, B. (2019). Chef’s competency as a key element in food tourism success: A literature review. GeoJournal of Tourism and Geosites, 26(3), 1057–1071. DOI 10.30892/gtg.26329-417
10. Mahfud, T., Nugraheni, M., & Lastariwati, B. (2020). Validation of the Chefs' Key Competencies Questionnaire: A Culinary Student Perspective. Journal of Technical Education and Training, 12(4), 27-38. https://doi.org/10.30880/jtet.2020.12.04.003
11. Marinakou, E., & Giousmpasoglou, C. (2022). Chefs’ competencies: A stakeholder’s perspective. Journal of Hospitality and Tourism Insights, 3(2), 199–216. https://doi.org/10.1108/JHTI-06-2020-0101
12. Mesleki Yeterlilik Kurumu. (2017). 13UY0182-4 Aşçı (Seviye 4) Ulusal Yeterliliği (Rev. No: 01, Tadil No: 01). Ankara: Mesleki Yeterlilik Kurumu.
13. Mithöfer, D., van Noordwijk, M., Leimona, B., & Cerutti, P. O. (2017). Certify and shift blame, or resolve issues? Environmentally and socially responsible global trade and production of timber and tree crops. International Journal of Biodiversity Science, Ecosystem Services & Management, 13(1), 72-85. https://doi.org/10.1080/21513732.2016.1238848
14. Mol, A. P., & Oosterveer, P. (2015). Certification of markets, markets of certificates: Tracing sustainability in global agro-food value chains. Sustainability, 7(9), 12258-12278. https://doi.org/10.3390/su70912258
15. Power, M. (1997). The audit society: Rituals of verification. Oxford University Press.
16. Sathatip, P., Senachai, P., Leruksa, C., & Fak-fare, P. (2025). Cultivating ethical culinary practices and sustainability awareness in culinary education: Fostering responsible future chefs. Journal of Hospitality, Leisure, Sport & Tourism Education, 36, 100531. https://doi.org/10.1016/j.jhlste.2024.100531
17. Satria, B., & Untari, D. T. (2025). Green Supply Chain Management in the Gastronomy Sector: Trends, Challenges, and Opportunities Based on a Literature Review. Jurnal Ilmiah Manajemen Ubhara. 7(1),107-119.
18. Stephens, N., Di Silvio, L., Dunsford, I., Ellis, M., Glencross, A., & Sexton, A. (2018). Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture. Trends in food science & technology, 78, 155-166. https://doi.org/10.1016/j.tifs.2018.04.010
19. Suhairom, N., Musta’amal, A. H., Amin, N. F. M., Kamin, Y., & Wahid, N. H. A. (2019). Quality culinary workforce competencies for sustainable career development among culinary professionals. International Journal of Hospitality Management, 81, 205-220. https://doi.org/10.1016/j.ijhm.2019.04.010
20. Tayob, S. (2020). Trading halal: Halal certification and intra-Muslim trade in South Africa. Sociology of Islam, 8(3-4), 322-342. https://doi.org/10.1163/22131418-08030003
21. Tisenkopfs, T., Kilis, E., Grivins, M., & Adamsone-Fiskovica, A. (2019). Whose ethics and for whom? Dealing with ethical disputes in agri-food governance. Agriculture and Human Values, 36(2), 353-364. https://doi.org/10.1007/s10460-019-09921-6
22. Torraco, R. J. (2005). Writing integrative literature reviews: Guidelines and examples. Human resource development review, 4(3), 356-367. https://doi.org/10.1177/1534484305278283
23. Wellton, L., & Lainpelto, J. (2021). The intertwinement of professional knowledge culture, leadership practices and sustainability in the restaurant industry. Scandinavian Journal of Hospitality and Tourism, 21(5), 550-566. https://doi.org/10.1080/15022250.2021.1977177
24. Yasuda, S. (2017). Managing halal knowledge in Japan: Developing knowledge platforms for halal tourism in Japan. Asian Journal of Tourism Research, 2(2), 65-83. https: doi.org 10.12982 AJTR.2017.00010
25. Yen, W. S., Ko, W. H., Huang, H. H., Lu, M. Y., & Tung, F. Y. (2025). Exploring carbon reduction culinary expertise in the food service industry. Sustainability, 17(8), 3534. https://doi.org/10.3390/su17083534
26. Zopiatis, A. (2010). Is it art or science? Chef’s competencies for success. International Journal of Hospitality Management, 29(3), 459–467. https://doi.org/10.1016/j.ijhm.2009.12.003