Özet:

Abstract The study aims to examine the gastronomy education given at secondary education level in line with current developments. The research was carried out with the document analysis method, which is one of the qualitative methods. This study is about the education of food and beverage services in vocational and technical secondary education institutions. The Ministry of National Education updated the curricula used in vocational education in 2020 with a focus on basic skills. It is noteworthy that gastronomy education in Vocational Technical Anatolian High Schools and Multi-Program Anatolian High Schools affiliated to the Ministry of National Education is handled with a holistic approach within the field and branch of food and beverage services. In vocational training centers included in formal education, food and beverage services training takes place in six different branches. In the light of all these, it can be said that there are changes in the teaching programs that aim at transferring basic skills practically and the gastronomy education given at the secondary education level.

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