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Bu çalışmada Türkiye’de ve dünyada yiyecek içecek sektörüne yönelik eğitim veren lisans programlarının isimleri ve bünyesinde bulundukları fakülte/yüksekokul bakımından ortak ve farklı yönlerinin tespit edilmesi amaçlanmıştır. Bu amaçla, Türkiye’deki üniversitelerin tamamı taranmıştır. Yurtdışından 8 ülkede (İspanya, İtalya, İngiltere, ABD, İsviçre, İsveç, Japonya ve Avustralya) rastgele seçilen 149 üniversitenin web siteleri incelenmiştir. Türkiye’de yiyecek içecek sektörüne yönelik lisans eğitimi veren 50 programdan %82.0’ının “gastronomi ve mutfak sanatları” ismini taşıdığı belirlenmiştir. Programlardan %38.0’ının turizm fakülteleri bünyesinde bulundukları görülmüştür. Yurtdışında araştırma kapsamına alınan ülkelerden 6’sında ilgili lisans programları tespit edilmiştir. İlgili programların bulunduğu üniversitelerde program isimlerinin en fazla “mutfak sanatları” ile “gastronomik bilimler” olduğu tespit edilmiştir. Türkiye’de ve diğer ülkelerde bu alanda eğitim veren programlar ile bünyesinde bulundukları fakülte/yüksekokulların geniş bir isim çeşitliliğine sahip olduğu sonucuna varılmıştır.
In this study, the aim is to identify the names of the bachelor’s programs that educate the food and beverage sector in Turkey and worldwide and the common and different aspects of the faculty/high school in which they are located. For this purpose, all the universities in Turkey have been scaned. The websites of 149 universities randomly selected in 8 countries from abroad (Spain, Italy, Britain, the United States, Switzerland, Sweden, Japan and Australia) have been studied. In Turkey, 82.0% of the 50 programs that provide license training for the food and beverage sector have the name "Gastronomy and Kitchen Arts". 38.0% of the programmes were found within the tourism faculty. The relevant bachelor’s programs have been identified in 6 of the countries undertaken research abroad. In the universities where the relevant programs are located, the program names have been identified as much as "catering arts" and "gastronomic sciences". In Turkey and other countries, the conclusion has been made that the faculty/higher schools in which they are involved have a wide variety of names.
In this study; it has been aimed that identifying the names of undergraduate programmes which train oriented to food and beverage sector in Turkey and in the world and their mutual and different sides in regards to the faculty/college which they are within. For this purpose, all of the universities in Turkey has been scanned. From 8 countries abroad, (Spain, Italy, England, USA, Switzerland, Sweden) websites of randomly selected 149 universities has been examined. It has been seen that, 82.0% of 50 programmes which train oriented to food and beverage sector in Turkey bear the name of “gastronomy and culinary arts”. It has been seen that 38.0% of the programmes are within the tourism faculties. In 6 of the countries that are aboard taken in the scope of the research, it has been detected that there are related undergraduate programmes. It has been detected that programme names are “culinary arts” and “gastronomical science” at furthest, in the universities where there are related programmes. As a result of research findings it can be said that there is a significant variety in terms of the programmes names and faculty and colleges which the programmes are within.
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