A research on examine the educational programs of the department of gastronomy and culinary arts

Kaan Kasaroğlu; Özgür Sarıbaş; Mehmet Emre Güler

Makale detayları

A research on examine the educational programs of the department of gastronomy and culinary arts

Yazarlar:

Kaan Kasaroğlu | Özgür Sarıbaş | Mehmet Emre Güler

Yayıncı:

Balıkesir University

Ana Başlıklar:

Gastronomi

Dergi:

Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Vol.27 Issue 51, pp.213-225

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001315914

pISSN:

1301-5265

Anahtar kelimeler:

Özet:

 The growing interest in gastronomy and gastronomic research has increased the demand for gastronomy education. Universities are among the institutions that respond to this demand and carry out activities accordingly. Universities offer four-year programs in Gastronomy and Culinary Arts within their faculties and colleges. At this stage, the multidisciplinary nature of gastronomy, a topic that has been the focus of numerous studies, raises questions about whether this structure is being overlooked in gastronomy education. For the sake of education quality, gastronomy education at the higher education level must consider the multidisciplinary nature of gastronomy. The research, conducted within this framework, aims to examine the education programs of universities in Turkey that provide four-year Gastronomy and Culinary Arts education under the faculty umbrella to reveal the current situation. The goal is to assess whether the multidisciplinary structure of gastronomy organises the relevant training curricula. In this context, 62 faculties conducting Gastronomy and Culinary Arts Education in Turkey were identified, and the 8-semester education programs of the relevant departments were scrutinised. The research design adopted a qualitative research approach, utilising document analysis, and data were interpreted through content analysis in the study. Research findings indicate that most of the departments included in the study are located within tourism faculties, and foundation universities place a greater emphasis on practical courses. While it was observed that the courses address the multidisciplinary nature of gastronomy, it is concluded that the content of the courses should also be examined.

 The growing interest in gastronomy and gastronomic research has increased the demand for gastronomy education. Universities are among the institutions that respond to this demand and carry out activities accordingly. Universities offer four-year programs in Gastronomy and Culinary Arts within their faculties and colleges. At this stage, the multidisciplinary nature of gastronomy, a topic that has been the focus of numerous studies, raises questions about whether this structure is being overlooked in gastronomy education. For the sake of education quality, gastronomy education at the higher education level must consider the multidisciplinary nature of gastronomy. The research, conducted within this framework, aims to examine the education programs of universities in Turkey that provide four-year Gastronomy and Culinary Arts education under the faculty umbrella to reveal the current situation. The goal is to assess whether the multidisciplinary structure of gastronomy organises the relevant training curricula. In this context, 62 faculties conducting Gastronomy and Culinary Arts Education in Turkey were identified, and the 8-semester education programs of the relevant departments were scrutinised. The research design adopted a qualitative research approach, utilising document analysis, and data were interpreted through content analysis in the study. Research findings indicate that most of the departments included in the study are located within tourism faculties, and foundation universities place a greater emphasis on practical courses. While it was observed that the courses address the multidisciplinary nature of gastronomy, it is concluded that the content of the courses should also be examined.

 The growing interest in gastronomy and gastronomic research has increased the demand for gastronomy education. Universities are among the institutions that respond to this demand and carry out activities accordingly. Universities offer four-year programs in Gastronomy and Culinary Arts within their faculties and colleges. At this stage, the multidisciplinary nature of gastronomy, a topic that has been the focus of numerous studies, raises questions about whether this structure is being overlooked in gastronomy education. For the sake of education quality, gastronomy education at the higher education level must consider the multidisciplinary nature of gastronomy. The research, conducted within this framework, aims to examine the education programs of universities in Turkey that provide four-year Gastronomy and Culinary Arts education under the faculty umbrella to reveal the current situation. The goal is to assess whether the multidisciplinary structure of gastronomy organises the relevant training curricula. In this context, 62 faculties conducting Gastronomy and Culinary Arts Education in Turkey were identified, and the 8-semester education programs of the relevant departments were scrutinised. The research design adopted a qualitative research approach, utilising document analysis, and data were interpreted through content analysis in the study. Research findings indicate that most of the departments included in the study are located within tourism faculties, and foundation universities place a greater emphasis on practical courses. While it was observed that the courses address the multidisciplinary nature of gastronomy, it is concluded that the content of the courses should also be examined.

 Gastronomi ve gastronomi araştırmalarına olan ilgi, gastronomi eğitimine olan ilginin ve talebin de artmasını sağlamıştır. Eğitime yönelik bahsi geçen talebe yanıt veren ve bu doğrultuda faaliyetler sürdüren kurumlarından biri de üniversitelerdir. Üniversiteler, bünyelerinde bulunan fakülte ve yüksekokullarda dört yıllık Gastronomi ve Mutfak Sanatları öğrenim programları yürütmektedirler. Bu aşamada akıllara pek çok araştırmaya da konu olan gastronominin multidisipliner yapısı ve gastronomi eğitiminde bu yapının göz ardı edilip edilmediği gelmektedir. Yükseköğretim kademesinde sürdürülen gastronomi eğitiminin, gastronominin multidisipliner özelliğini göz ardı etmeden gerçekleştirilmesi, verilecek eğitimin niteliği açısından önem arz etmektedir. Bu düşünceden hareketle gerçekleştirilen araştırma, Türkiyede fakülte çatısı altında dört yıllık Gastronomi ve Mutfak Sanatları eğitimi veren üniversitelerin eğitim müfredatlarını inceleyerek mevcut durumu ortaya koymayı amaçlamaktadır. Böylelikle bahsi geçen müfredatların gastronominin doğasında bulunan multidisipliner yapısına uygun olarak oluşturulup oluşturulmadığının ortaya konulması hedeflenmektedir. Bu kapsamda; Türkiyede Gastronomi ve Mutfak Sanatları eğitimi veren 62 fakülte belirlenmiş, ilgili bölümlerin 8 yarıyıllık programları incelenmiştir. Nitel araştırma deseninin benimsendiği araştırmada doküman analizinden faydalanılmış, içerik analizi gerçekleştirilerek yorumlanmıştır. Araştırma bulguları, araştırmaya dâhil edilen bölümlerin büyük çoğunluğunun turizm fakülteleri altında yer aldığını ve vakıf üniversitelerinde uygulama derslerine daha fazla yer verildiğini göstermektedir. Eğitim müfredatlarının gastronominin multidisipliner yapısını yansıtacak şekilde hazırlandığı ancak ders içeriklerinin de incelenmesi gerektiği sonuçlarına ulaşılmıştır.

Makale detayları

A research on examine the educational programs of the department of gastronomy and culinary arts

Yazarlar:

Kaan Kasaroğlu | Özgür Sarıbaş | Mehmet Emre Güler

Yayıncı:

Balıkesir University

Ana Başlıklar:

Gastronomi

Dergi:

Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Vol.27 Issue 51, pp.213-225

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001315914

pISSN:

1301-5265

Education

education curriculum

gastronomy

multidisciplinary researcheğitim

eğitim müfredatı

gastronomi

multidisipliner araştırmalar

Sayı

Makale detayları

Yazarlar: Kaan Kasaroğlu | Özgür Sarıbaş | Mehmet Emre Güler

Yayıncı: Balıkesir University

Ana Başlıklar: Gastronomi

Dergi: Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Vol.27 Issue 51, pp.213-225

Belge Tipi: Makale

Yayın Tarihi: 6/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001315914

pISSN: 1301-5265

Sayı

Yazarlar:

Kaan Kasaroğlu | Özgür Sarıbaş | Mehmet Emre Güler

Yayıncı:

Balıkesir University

Ana Başlıklar:

Gastronomi

Dergi:

Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Vol.27 Issue 51, pp.213-225

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001315914

pISSN:

1301-5265