Özet:

Training skilled labors is considered as one of the basic functions of educational institutions. In this context, it’s assumed that the phenomenon of training skilled labors is in direct proportion to the effectiveness of formal institutions. Besides, the development of the information and communication system, also the rapid change that emerged from globalization, endanger the sustainability of the “skilled labor” concept. In this context, even a very skilled labor cannot perform the targeted labor’s activity in case they do not perform the informal educational activities periods during their philosophy of life. Especially, effectiveness and continuity of targeted labor could be provided if both formal and informal gastronomy educations support each other. The purpose of this study is to measure the supply interaction levels of special quality operating in the field of gastronomy education and measure the demand interaction levels of individuals who attended these types of courses. The individuals who attended modern gastronomical education courses were chosen as research population to measure the current interactions between supply and demand within the informal gastronomy education. Questionnaire method has been implemented on 462 individuals. As a result of the research it has been determined that individual demands and modern gastronomy courses are in quite a positive interaction.

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