GASTRONOMY AND CULINARY ARTS EDUCATION IN TURKEY: DEPARTMENT HEADS’ PERSPECTIVE

Sema Ekincek (), Merve Ozgur Gode (), Sibel Oncel () and Medet Yolal ()
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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

JOURNAL STUDIA UNIVERSITATIS BABES-BOLYAI NEGOTIA, 2017

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.

Keywords: Gastronomy and culinary arts education; department heads; perception (search for similar items in EconPapers)
JEL-codes: I22 (search for similar items in EconPapers)
Date: 2016
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http://tbs.ubbcluj.ro/RePEc/bbn/journl/Negotia_1_2017.pdf Revised version, 2017 (application/pdf)

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Persistent link: https://EconPapers.repec.org/RePEc:bbn:journl:2017_1_2_ekincek

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