AMBIENTUM BIOETHICA BIOLOGIA CHEMIA DIGITALIA DRAMATICA EDUCATIO ARTIS GYMNAST. ENGINEERING EPHEMERIDES EUROPAEA GEOGRAPHIA GEOLOGIA HISTORIA HISTORIA ARTIUM INFORMATICA IURISPRUDENTIA MATHEMATICA MUSICA NEGOTIA OECONOMICA PHILOLOGIA PHILOSOPHIA PHYSICA POLITICA PSYCHOLOGIA-PAEDAGOGIA SOCIOLOGIA THEOLOGIA CATHOLICA THEOLOGIA CATHOLICA LATIN THEOLOGIA GR.-CATH. VARAD THEOLOGIA ORTHODOXA THEOLOGIA REF. TRANSYLVAN
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Autori: SEMA EKINCEK, MERVE OZGUR GODE, SIBEL ONCEL, MEDET YOLAL.
DOI: https://doi.org/10.24193/subbnegotia.2017.1.02
Published Online: 2017-03-17
Published Print: 2017-03-31
VIEW PDF: GASTRONOMY AND CULINARY ARTS EDUCATION IN TURKEY: DEPARTMENT HEADS’ PERSPECTIVE
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.
Keywords: Gastronomy and culinary arts education, department heads, perception.
JEL Classification: I22
