Türkiye’de Gastronomi ve Mutfak Sanatları Eğitiminin Değerlendirilmesi
Evaluation of Gastronomy and Culinary Arts Education in Turkey

Summary/Abstract: The purpose of this research is to evaluate Gastronomy and Culinary Arts education. In order to determine the current situation, a general framework belonging to the department was presented by making SWOT Analysis and after that analyzes were carried out using secondary data prepared by the Higher Education Institution. Universities that include the Department of Gastronomy and Culinary Arts constitute the population of the research in Turkey. Universities are limited to state universities and normal education. The disproportionate stratified sampling method was used to select the sample group. The information about the number of the academicians in Department of Gastronomy and Culinary Arts were examined that the official website of the Higher Education Council. According to the findings obtained, when the quotas and occupancy rates of the Gastronomy and Culinary Arts Department of the Faculty of Tourism to 2016, 2017 and 2018 are considered that there are no vacancies available. It is seen that the academicians the Gastronomy and Culinary Arts Department are predominantly graduating of the Tourism Management Department.

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