Abstract:

The aim of this study is to evaluate the education of gastronomy and cooking arts. In order to determine the current situation, a general framework of the department was revealed by SWOT Analysis and then analyses were carried out using secondary data prepared by the Higher Education Board. The university of research is formed by the universities in which the Department of Gastronomy and Kitchen Arts, which is providing education at the bachelor's level in Turkey, is located. The relevant universities are limited to state universities and universities with normal teaching education. In the selection of the sample group, the unproportionate layer sample method was used. The number of staff and publications of the academics of the Department of Gastronomy and Kitchen Arts and the information on the field of maternity in which they have graduated is studied by taking from the official website of the Higher Education Council. According to the findings obtained in 2016, 2017 and 2018, there is no empty containers in terms of the content and availability rates of the Department of Gastronomy and Cooking Arts within the Faculty of Tourism of the universities. The faculty members and members of the Department of Gastronomy and Cooking Arts are mainly graduated from the Main Science Department of Tourism Management. This article is XXIII. It was presented as a declaration at the International Congress of Turkish Cooperative.

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