Abstract:

Some requirements arise in order to increase efficiency and quality in gastronomy and culinary arts education. These requirements are shaped according to the state of applied education. These needs are important in order to increase the quality of education and to protect the quality of education. One of the needs is well-equipped teaching staff. Practical training is important in gastronomy and culinary arts education. In order to realize the applied education, there is a need for faculty members who are educated in the field with appropriate professional fields. Investigation of the qualitative and quantitative terms in this context, Turkey gastronomy and culinary arts education at the undergraduate level in academic institutions has been identified as the main objective. For this purpose, semi-structured interview technique, one of the qualitative research methods, was used. Two open-ended questions were asked to the participants. Research in an active way in Turkey for gastronomy and culinary arts education organization that has tried to reach the 68 department heads are employed. Among these institutions, 38 department heads were interviewed. Based on the information obtained, themes were created, interpreted in accordance with the purpose, and the findings from the participants were analyzed. The literature of the study was supported by researching the undergraduate graduation areas of 406 faculty members employed in gastronomy and culinary arts education. According to the survey results in Turkey gastronomy and the culinary arts have reached the conclusion that the training of employed faculty members have graduated from 46 different areas. Some suggestions were presented to researchers and public institutions in line with the results obtained.

Keywords: