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Gastronomy And Culinary Arts Education In Turkey: Department Heads’ Perspective

Author

Listed:
  • SEMA EKINCEK

    (Anadolu University, Faculty of Tourism, 26470 Eskisehir, Turkey)

  • MERVE OZGUR GODE

    (Anadolu University, Faculty of Tourism, 26470 Eskisehir, Turkey)

  • SIBEL ONCEL

    (Anadolu University, Faculty of Tourism, 26470 Eskisehir, Turkey)

  • MEDET YOLAL

    (Anadolu University, Faculty of Tourism, 26470 Eskisehir, Turkey)

Abstract

This study investigated how gastronomy and culinary arts department heads perceived their programs and what their expectations were about the future of their field. A qualitative design was employed to collect data from the department heads. A total of nine department heads participated in the study. Findings revealed that course content was the most important concern, followed by the internship problems. Postgraduate programs were also desired for educating the necessary academics specialized and experienced in the field. Academic events and contests are also found to be important in supplementing and supporting the gastronomy and culinary arts education.

Suggested Citation

  • Sema Ekincek & Merve Ozgur Gode & Sibel Oncel & Medet Yolal, 2017. "Gastronomy And Culinary Arts Education In Turkey: Department Heads’ Perspective," JOURNAL STUDIA UNIVERSITATIS BABES-BOLYAI NEGOTIA, Babes-Bolyai University, Faculty of Business.
    • Handle: RePEc:bbn:journl:2017_1_2_ekincek
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    File URL: http://tbs.ubbcluj.ro/RePEc/bbn/journl/Negotia_1_2017.pdf
    File Function: Revised version, 2017
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    More about this item

    Keywords

    Gastronomy and culinary arts education; department heads; perception;
    All these keywords.

    JEL classification:

    • I22 - Health, Education, and Welfare - - Education - - - Educational Finance; Financial Aid

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