Gastronomi̇ Eği̇ti̇mi̇nde Geç Mi̇ Kalindi Acele Mi̇ Edi̇li̇yor?

GÖRKEM, Onur; SEVİM, Burhan

doi:10.17755/esosder.06573

Cited by 26 publications

(22 citation statements)

References 1 publication

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“…The questions to be asked in this study were generated with the aid of the study of Görkem and Sevim (2016) entitle as "Are we late or rush in gastronomy training? ", the study of Öney (2016) entitled as "An Evaluation on gastronomy training", the study of Kozak and Açıköz (2015) entitled as "Final report of search conference on gastronomy training" and relevant literature.…”

Section: Data Collectingmentioning

confidence: 99%

Investigation of Academic Staff in Gastronomy in Terms of Their Satisfaction Level and Adverse Experience

Arman¹,

Özkan²,

Ören³

2018

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This paper analysis was conducted to determine job satisfaction levels and problems of the instructors employed in gastronomy programs of the universities. The research was structured through qualitative research methods. The research population was constituted with the instructors teaching in gastronomy departments in Turkey and a purposeful sampling strategy was used to determine the research sample. Interview forms were used to collect data and resultant data were subjected to content analysis with the aid of NVIVO software. Kappa analysis was executed to test the data reliability. Present findings revealed that participants were mostly satisfied with the departments or programs, but experienced various problems at work place. Insufficient academic staff, improper curriculums, insufficient budgets, equipment and material supply and poor university-private sector cooperation were indicated as the primary problems experienced by the culinary instructors. The findings cannot be generalized to a larger population because the study is conducted with a case study approach.

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Section: Data Collectingmentioning

confidence: 99%

Investigation of Academic Staff in Gastronomy in Terms of Their Satisfaction Level and Adverse Experience

Arman¹,

Özkan²,

Ören³

2018

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“…Türkiye'de 2010 yılında lisans düzeyinde gastronomi eğitimi veren program sayısı 3'ü vakıf üniversitesi olmak üzere toplam 5 tanedir. Gastronomi ve mutfak sanatları eğitiminin kronolojik gelişimi incelendiğinde lisans seviyesinde okullaşmanın dünya geneline kıyasla çok geç başlatıldığı görülmektedir (Görkem ve Sevim, 2016).…”

Section: Türkiye'de Moleküler Gastronomiunclassified

Moleküler Gastronominin Türk Mutfak Kültürü Üzerine Etkisi (The Impact of Molecular Gastronomy on Turkish Cuisine Culture)

Işin¹,

Kurt²

2017

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ÖzGünümüzde insanların yeme-içme faaliyetine olan ilgisinin artması nedeniyle gastronomi turizmi hızla gelişmektedir. Hızla değişen rekabet ortamında, yenilikçi ve daha yaratıcı mutfaklarda, alışılmışın dışında farklı tatlar ve lezzetler yaratılmalıdır. Moleküler gastronomi geleneksel mutfağın modernleştirilmesini ve yemeğin duyusal bir deneyime dönüşmesini sağlamaktadır. Binlerce yıllık bir geçmişe sahip olan Türk mutfak kültürünün ve yeme-içme çeşitliliğinin yenilikçi bir yaklaşımla ön plana çıkarılması gerekmektedir. Bu konuda mutfak personeline ve gastronomi alanında eğitim gören şef adaylarına yeni akımlar, yöntemler ve teknikler hakkında eğitim verilmelidir. Bu çalışmanın amacı, gastronomi ve mutfak sanatları alanında lisans eğitimi gören öğrenciler ile beş yıldızlı otellerde çalışan aşçıların moleküler gastronominin Türk mutfak kültürüne etkisi üzerine bilgi ve görüşlerini belirlemektir. Keywords Abstract Molecular gastronomyTurkish cuisine Chef Nowadays, gastronomy tourism is developing rapidly due to the increasing interest of people in their eating and drinking activities. In a rapidly changing competitive environment, in innovative and more creative kitchens, different tastes and flavors should be created unusually. Molecular gastronomy provides the modernization of the traditional cuisine and the transformation of eating into a sensory experience. The Turkish culinary culture and eating and drinking diversity, which have a history of thousands of years, need to be brought to the forefront with an innovative approach. In this regard, new methods and techniques should be taught to kitchen staff and chef candidates who are studying in gastronomy. The aim of this study is to determine the knowledge and opinions of the students who have undergraduate education in the field of gastronomy and culinary arts and the influence of the molecular gastronomy of the students working in five star hotels on Turkish culinary culture.

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“…Whether bachelor' or associate's degree in Turkey, it is clear that it had been too late in the gastronomy education, but despite the number of lecturers of today's program, lack of kitchen equipment and material supply also shows that have been in rush so far (Görkem and Sevim, 2016). In addition, almost half of students in the field of culinary education in Turkey have developed negative attitudes in enthusiasm for the profession (Kurnaz, Kurnaz and Kılıç, 2014).…”

Section: Introductionmentioning

confidence: 99%

Assessing the Quality of Gastronomy Education: Turkey Case

Cankül

2019

Elektronik Sosyal Bilimler Dergisi

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Gastronomy education in Turkey is given under the names of "food and beverage management" and "gastronomy and culinary arts" in degree programs and "culinary" in associate degree programs. In these sections where students are active in a significant part of the educational process, the physical facilities, curriculum, lecturer, student and database dimensions are important in determining the quality of education. In this research, it is aimed to evaluate the quality of gastronomy education at the higher education level in Turkey. In this direction, the questionnaire method was used for data collection. These questionnaires were sent all gastronomy lecturers and the students including private universities in Turkey. 400 students and 102 academics a total of 502 questionnaires have returned and taken into consideration. The obtained data were analyzed with SPSS packet program. Analised results present very interesting findings about the quality of gastronomy education at higher education level in Turkey. It is seen that the physical facilities, databases and curriculum offered during the education in these sections do not satisfy both the academicians and the students and are not sufficient. In addition, quality of gastronomy education scores show meaningful and significant differences according to the type of university trained and the degree of education.

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Gastronomi̇ Eği̇ti̇mi̇nde Geç Mi̇ Kalindi Acele Mi̇ Edi̇li̇yor?

Cited by 26 publications

References 1 publication

Investigation of Academic Staff in Gastronomy in Terms of Their Satisfaction Level and Adverse Experience

Investigation of Academic Staff in Gastronomy in Terms of Their Satisfaction Level and Adverse Experience

Moleküler Gastronominin Türk Mutfak Kültürü Üzerine Etkisi (The Impact of Molecular Gastronomy on Turkish Cuisine Culture)

Assessing the Quality of Gastronomy Education: Turkey Case

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