Abstract:

Gastronomy is recently defined as the food processing and cuisine culture under the subtitles of tourism and started to become popular in academic and social environments starting from the beginning of 2000s. It might be stated that the gastronomy which backs to the ancient times of mankind and based on the need of eating has gained a new form and style as it has affected by inter cultural movements and technological advances. Gastronomy is considered as one of the important study areas mentioned frequently with a step uptrend for nearly two decades from the perspective of tourism. By the year 2021 number of gastronomy and culinary arts departments intending to contribute to tourism eventually by educating and training qualified individuals reached to 59. By means of this research it is aimed to probe, examine and evaluate the curriculum and education scopes of gastronomy departments which are increasingly preferred by higher education candidates and these departments’ situation within the higher education system.

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