THE PERSPECTIVES of CULINARY EDUCATION PARTICIPANTS at PUBLIC EDUCATION CENTERS on GASTRONOMIC TOURISM and THEIR INTENTIONS to WORK WITHIN the SCOPE of GASTRONOMIC TOURISM: THE CASE of KASTAMONU

Kaan Berk Dalahmetoglu

Makale detayları

THE PERSPECTIVES of CULINARY EDUCATION PARTICIPANTS at PUBLIC EDUCATION CENTERS on GASTRONOMIC TOURISM and THEIR INTENTIONS to WORK WITHIN the SCOPE of GASTRONOMIC TOURISM: THE CASE of KASTAMONU

Yazarlar:

Kaan Berk Dalahmetoglu

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Journal of Applied Tourism Research Vol.4 Issue 2, pp.75-86

Belge Tipi:

Makale

Yayın Tarihi:

2/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001309628

pISSN:

2717-8951

Anahtar kelimeler:

Özet:

 Advancements in science and technology have made lifelong learning a necessity as individuals aspire to enhance their knowledge, skills, and competencies. Public Education Centers, one of the institutions of adult education, continue to operate through various courses, activities, and initiatives in areas such as providing education, creating employment opportunities, supporting vocational development, and nurturing a qualified workforce. Gastronomic tourism, which aims to attract tourists interested in exploring a region or countrys local cuisine, holds significant potential, especially when considering the culinary education provided by Public Education Centers. In this study, the goal was to determine the perspectives of individuals who have completed culinary training at Public Education Centers regarding gastronomic tourism and to identify their intentions to work within the gastronomic tourism sector. To achieve the research objectives, a literature review was initially conducted. Subsequently, a semi-structured interview technique based on voluntarism was implemented, aided by the data obtained. A study group of 20 individuals who had successfully completed culinary training at the Public Education Center in Kastamonu city center was established. Descriptive analysis technique was applied to the data collected. The research findings indicate that individuals who have undergone culinary training exhibit a positive outlook towards gastronomic tourism and that their intentions to work within the gastronomic tourism sector are influenced by various factors.

 Advancements in science and technology have made lifelong learning a necessity as individuals aspire to enhance their knowledge, skills, and competencies. Public Education Centers, one of the institutions of adult education, continue to operate through various courses, activities, and initiatives in areas such as providing education, creating employment opportunities, supporting vocational development, and nurturing a qualified workforce. Gastronomic tourism, which aims to attract tourists interested in exploring a region or countrys local cuisine, holds significant potential, especially when considering the culinary education provided by Public Education Centers. In this study, the goal was to determine the perspectives of individuals who have completed culinary training at Public Education Centers regarding gastronomic tourism and to identify their intentions to work within the gastronomic tourism sector. To achieve the research objectives, a literature review was initially conducted. Subsequently, a semi-structured interview technique based on voluntarism was implemented, aided by the data obtained. A study group of 20 individuals who had successfully completed culinary training at the Public Education Center in Kastamonu city center was established. Descriptive analysis technique was applied to the data collected. The research findings indicate that individuals who have undergone culinary training exhibit a positive outlook towards gastronomic tourism and that their intentions to work within the gastronomic tourism sector are influenced by various factors.

 Advancements in science and technology have made lifelong learning a necessity as individuals aspire to enhance their knowledge, skills, and competencies. Public Education Centers, one of the institutions of adult education, continue to operate through various courses, activities, and initiatives in areas such as providing education, creating employment opportunities, supporting vocational development, and nurturing a qualified workforce. Gastronomic tourism, which aims to attract tourists interested in exploring a region or countrys local cuisine, holds significant potential, especially when considering the culinary education provided by Public Education Centers. In this study, the goal was to determine the perspectives of individuals who have completed culinary training at Public Education Centers regarding gastronomic tourism and to identify their intentions to work within the gastronomic tourism sector. To achieve the research objectives, a literature review was initially conducted. Subsequently, a semi-structured interview technique based on voluntarism was implemented, aided by the data obtained. A study group of 20 individuals who had successfully completed culinary training at the Public Education Center in Kastamonu city center was established. Descriptive analysis technique was applied to the data collected. The research findings indicate that individuals who have undergone culinary training exhibit a positive outlook towards gastronomic tourism and that their intentions to work within the gastronomic tourism sector are influenced by various factors.

 Bilim ve teknolojide ki gelişmeler, bireylerin bilgi, beceri ve yetkinlikleri geliştirmek istemesi hayat boyu öğrenmeyi gerekli hale getirmiştir. Yaygın eğitim kurumlarından biri olan halk eğitimi merkezleri kişilere eğitim verme, istihdam yaratma, mesleki gelişim, nitelikli iş gücü oluşturma gibi konularda, çeşitli kurslarla, etkinliklerle ve faaliyetlerle varlığını sürdürmektedir. Gastronomi turizmi, bir bölge veya ülkenin yerel mutfağına odaklanan turistleri çekmeyi amaçlayan bir turizm türü olduğundan halk eğitimi merkezlerinde verilen aşçılık eğitimi gastronomi için önemli bir potansiyele sahiptir. Çalışmada, halk eğitimi merkezlerinde aşçılık eğitimi alan kursiyerlerin gastronomi turizmine karşı bakış açılarını tespit etmek ve gastronomi turizmi kapsamında aşçılık mesleğine yönelik çalışma niyetlerini ortaya koymak amaçlanmıştır. Araştırma amaçlarına ulaşabilmek için öncelikle literatür taraması yapılmıştır. Elde edilen verilerin yardımıyla gönüllülük esasına dayalı yarı yapılandırılmış görüşme tekniği uygulanmıştır. Kastamonu il merkezinde bulunan halk eğitimi merkezinden aşçılık eğitimini başarıya bitirmiş kursiyerler ile 20 kişilik bir çalışma grubu oluşturulmuştur. Elde edilen verilere betimsel analiz tekniği uygulanmıştır. Araştırma bulguları olarak aşçılık eğitimi alan kursiyerlerin gastronomi turizmine karşı olumlu bir bakış açısı sergiledikleri ve gastronomi turizmi kapsamında çalışma niyetlerin birçok faktöre bağlı olduğu tespit edilmiştir.

Makale detayları

THE PERSPECTIVES of CULINARY EDUCATION PARTICIPANTS at PUBLIC EDUCATION CENTERS on GASTRONOMIC TOURISM and THEIR INTENTIONS to WORK WITHIN the SCOPE of GASTRONOMIC TOURISM: THE CASE of KASTAMONU

Yazarlar:

Kaan Berk Dalahmetoglu

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Journal of Applied Tourism Research Vol.4 Issue 2, pp.75-86

Belge Tipi:

Makale

Yayın Tarihi:

2/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001309628

pISSN:

2717-8951

Public Education Center

Culinary Education

Gastronomy Tourism.Halk Eğitimi Merkezi

Aşçılık Eğitimi

Gastronomi Turizmi.

Sayı

Makale detayları

THE PERSPECTIVES of CULINARY EDUCATION PARTICIPANTS at PUBLIC EDUCATION CENTERS on GASTRONOMIC TOURISM and THEIR INTENTIONS to WORK WITHIN the SCOPE of GASTRONOMIC TOURISM: THE CASE of KASTAMONU

Yazarlar: Kaan Berk Dalahmetoglu

Yayıncı: Isparta University of Applied Sciences

Ana Başlıklar: Turizm (Diğer)

Dergi: Journal of Applied Tourism Research Vol.4 Issue 2, pp.75-86

Belge Tipi: Makale

Yayın Tarihi: 2/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001309628

pISSN: 2717-8951

Public Education Center

Culinary Education

Gastronomy Tourism.Halk Eğitimi Merkezi

Aşçılık Eğitimi

Gastronomi Turizmi.

Sayı

Yazarlar:

Kaan Berk Dalahmetoglu

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Turizm (Diğer)

Dergi:

Journal of Applied Tourism Research Vol.4 Issue 2, pp.75-86

Belge Tipi:

Makale

Yayın Tarihi:

2/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001309628

pISSN:

2717-8951