Gastronomi Eğitimi ile İlgili Yapılan Araştırmalar Üzerine Bir İnceleme

Yıl 2024, Cilt: 9 Sayı: 1, 18 - 38

Alev Sökmen Ahmet Tuğrul Karamustafa

https://doi.org/10.37847/tdtad.1448149

Öz

Amaç: Her alanda olduğu gibi gastronomi alanında da sürdürülebilir nitelikli rekabet üstünlüğü elde etmenin temelinde nitelikli insan kaynağı ile nitelikli yönetsel unsurların varlığı önem kazanmaktadır. Bu husus gastronomi ile ilgili yürütülen eğitim faaliyetlerinin önemine işaret etmektedir. Bu çalışmanın amacı gastronomi eğitimi konusunda yapılan araştırmalardan elde edilen veriler doğrultusunda genel bir değerlendirme yapmaktır.
Yöntem: Araştırma derleme yöntemi ile sistematik desende yürütülerrek Scopus ve WoS veri tabanları ile sınırlı tutulmuştur. Arama filtresi olarak “Gastronomy”, “Education” ve “Gastronomy education” anahtar kelimeleri kullanılmıştır.
Bulgular: Asıl verileri elde edebilmek için gerekli filtreleme işlemlerinden sonra konuyla ilgili 17 çalışma elde edilmiş ve bunların son 10 yılda yoğunlaştığı gözlemlenmiştir. Tarama verilerine göre; “gastronomi eğitimi” konusunda yapılan çalışma sayısının az olduğu belirlenmiş olup bu çalışmaların çoğunda nicel araştırma tekniklerinden yararlanıldığı, nitel yöntemlerin daha az tercih edildiği sonucuna varılmıştır. Bu 17 makaleden 2 tanesi doğrudan örgün eğitim kapsamında çalışmalar olmayıp “gastronomi ve “eğitim” anahtar kelimeleri nedeniyle sonuçlara yansımıştır. Ancak eğitimde yararlanılabilecek fikirlere uygun içerik sunduklarından bu kapsamda değerlendirilmiştir. Genel değerlendirme sonucu ise; araştırmaların ortak bulguları, farklılıkları ve örnek alınabilecek fikirleri GSM müfredatlarında yapılabilecek düzenlemeler kapsamında sunulmuştur.

Anahtar Kelimeler

Gastronomi, Eğitim, Gastronomi Eğitimi, Sistematik Tarama

A Review on the Research on Gastronomy Education

Öz

Purpose: As in every field, the presence of qualified human resources and qualified managerial elements gains importance on the basis of achieving sustainable competitive advantage in the field of gastronomy. This point points to the importance of educational activities related to gastronomy. The aim of this study is to make a general evaluation in line with the data obtained from the researches on gastronomy education.
Methods: The research was carried out in a systematic design with the compilation method and was limited to Scopus and WoS databases. The keywords "Gastronomy", "Education" and "Gastronomy education" were used as search filters.
Findings: 17 studies on the subject were obtained and it was observed that they intensified in the last 10 years. According to the scan data; It has been determined that the number of studies on "Gastronomy Education" is low, and it has been concluded that quantitative research techniques are used in most of these studies and qualitative methods are less preferred. 2 of these 17 articles were not directly related to formal education, but were reflected in the results due to the keywords "gastronomy and "education". However, they have been evaluated in this context because they offer content suitable for ideas that can be used in education, in other words, can be benchmarked. As a result of the general evaluation, the common findings, differences and ideas that can be taken as an example of the researches are presented within the scope of the arrangements that can be made in the GSM curricular.

Anahtar Kelimeler

Gastronomy, Education, Gastronomy Education, Systematic Review.

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