Year 2019, Volume 18, Issue 70, Pages 986 - 1001 2019-04-01

ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE

GASTRONOMİ EĞİTİM KALİTESİNİN DEĞERLEDİRİLMESİ: TÜRKİYE ÖRNEĞİ

Duran CANKÜL [1]

17 29

Gastronomy education in Turkey is given under the names of “food and beverage management” and “gastronomy and culinary arts” in degree programs and “culinary” in associate degree programs. In these sections where students are active in a significant part of the educational process, the physical facilities, curriculum, lecturer, student and database dimensions are important in determining the quality of education. In this research, it is aimed to evaluate the quality of gastronomy education at the higher education level in Turkey. In this direction, the questionnaire method was used for data collection. These questionnaires were sent all gastronomy lecturers and the students including private universities in Turkey. 400 students and 102 academics a total of 502 questionnaires have returned and taken into consideration. The obtained data were analyzed with SPSS packet program. Analised results present very interesting findings about the quality of gastronomy education at higher education level in Turkey. It is seen that the physical facilities, databases and curriculum offered during the education in these sections do not satisfy both the academicians and the students and are not sufficient. In addition, quality of gastronomy education scores show meaningful and significant differences according to the type of university trained and the degree of education.

Culinary, Food and Beverage Management, Gastronomy, Gastronomy Education, Quality
  • Abdullah, F. (2006). The development of HEdPERF: a new measuring instrument of service quality for the higher education sector. International Journal of Consumer Studies, 6(30), 569–581 . doi:10.1111/j.1470-6431.2005.00480.x
  • ACF. (2018, Temmuz 20). American Culinary Federation: https://www.acfchefs.org/ACF/Education/Accreditation/ACF/Education/Accreditation/
  • Brown, J. N. (2013). A Brief History of Culinary Arts Education in America. Journal of Hospitality and#x26; Tourism Education. doi:DOI: 10.1080/10963758.2005.10696841
  • Brown, J. N. (2014). Integrating Eisner's Arts Education Philosophy into Culinary Arts Education. Journal of Culinary Science and Technology, 4(1), s. 89-99. doi:DOI: 10.1300/J385v04n01_10
  • Brown, J. N., Mao, Z. “., and Chesser, J. W. (2013). A Comparison of Learning Outcomes in Culinary Education: Recorded Video vs. Live Demonstration. Journal of Hospitality and#x26; Tourism Education 25:3, s. 103-109. doi:DOI: 10.1080/10963758.2013.826940
  • ESG. (2015). Standards and Guidelines for Quality Assurance in the European Higher Education Area. http://www.enqa.eu: http://www.enqa.eu/wp-content/uploads/2015/11/ESG_2015.pdf
  • GACHEF. (2018, Temmuz 20). The Culinary Arts Industry Accreditation. www.gadoe.org: https://www.gadoe.org/Curriculum-Instruction-and-Assessment/CTAE/Documents/GACHEF-Culinary-Arts-Industry-Accreditation-Manual.pdf
  • Görkem, O., and Sevim, B. (2016). Gastronomi Eğitiminde Geç mi Kalındı, Acele mi Ediliyor? Elektronik Sosyal Bilimler Dergisi, 15(58), 977-988. doi:10.17755/esosder.06573
  • Gustafsson, I.-B., Öström, Å., and Annett, J. (2009). Culinary Arts And Meal Science As An İnterdisciplinary University Curriculum. Culinary arts and meal science, s. 270-293.
  • Hegarty, J. A. (2011). Achieving Excellence by Means of Critical Reflection and Cultural Imagination in Culinary Arts and Gastronomy Education. Journal of Culinary Science and Technology, s. 55-65. doi:10.1080/15428052.2011.580705
  • Hertzman, J., and Ackerman, R. (2010). Evaluating quality in associate degree culinary arts programs. Quality Assurance in Education, 18(3), s. 209-226. doi:DOI 10.1108/09684881011058650
  • Ko, W.-H. (2012). A Study of the Relationships Among Effective Learning, Professional Competence, and Learning Performance in Culinary Field. JournalofHospitality, Leisure,SportandTourismEducation 11, s. 12–20. doi:doi:10.1016/j.jhlste.2012.02.010
  • Ko, W.-H., and Chiu, Y.-H. (2011). Developing Teaching Quality Indicators For The Culinary Teacher in A University. World Transactions on Engineering and Technology Education, 9(2).
  • Kozak, N., and Açıköz, Z. (2015). 7. Akademik Turizm Eğitimi Arama Konferansı Sonuç Raporu. T. A. Anatolia: Turizm Araştırmaları Dergisi (Dü.). içinde İstanbul: Nazmi Kozak.
  • Kuo, H.-C., Burnard, P., McLellan, R., Cheng, Y.-Y., and Wu, J.-J. (2017). The Development of Indicators for Creativity Education and a Questionnaire to Evaluate its Delivery and Practice. Thinking Skills and Creativity. doi:http://dx.doi.org/doi:10.1016/j.tsc.2017.02.005
  • Kurnaz, A., Kurnaz, H. A., and Kılıç, B. (2014). Önlisans Düzeyinde Eğitim Alan Aşçılık Programı Öğrencilerinin Mesleki Tutumlarının Belirlenmesi . Muğla Sıtkı Koçman Üniversitesi Sosyal Bilimler Enstitüsü Dergisi(32), 41-61.
  • Müller, K. F., and Harrington, R. J. (2009). The Effectiveness Of Culinary Curricula: A Case Study. International Journal of Contemporary Hospitality Management, 21(2), s. 167-178. doi:DOI 10.1108/09596110910935660
  • Naidu, P., and Derani, N. E. (2016). A Comparative Study on Quality of Education Received by Students of Private Universities versus Public Universities. Procedia Economics and Finance 35, s. 659 – 666. doi:10.1016/S2212-5671(16)00081-2
  • Ontario. (2018, Temmuz 20). Ministry of Training, Colleges and Universities: http://www.tcu.gov.on.ca/pepg/audiences/colleges/progstan/hosptour/culinary_skills_43107_e_20160831.pdf
  • Öney, H. (2016). Gastronomi Eğitimi Üzerine Bir Değerlendirme. Selçuk Ün. Sos. Bil. Ens. Der., s. 193-203.
  • Santich, B. (2004). The Study Of Gastronomy And Its Relevance To Hospitality Education And Training. Hospitality Management 23, s. 15–24. doi:doi:10.1016/S0278-4319(03)00069-0
  • Shani, A., Belhassen, Y., and Soskolne, D. (2013). Teaching Professional Ethics in Culinary Studies. Journal of Contemporary Hospitality Management, 25(3), s. 447 – 464. doi:DOI 10.1108/09596111311311062
  • Temizkan, R., Cankül, D., and Kızıltaş, Ç. (2018). Food And Beverage Education and Scholars' in Turkey. Journal of Gastronomy, Hospitality, and Travel, 1(2), 18 - 25.
  • WACS. (2018, Temmuz 20). Twelve Standards of Quality Culinary Education. www.worldchefs.org: https://www.worldchefs.org/Education/School/Twelve-Standards-Of-Quality-Culinary-Education
  • Way, K. A., Ottenbacher, M. C., and Harrington, R. J. (2011). Is Crowdsourcing Useful for Enhancing Innovation and Learning Outcomes in Culinary and Hospitality Education? Journal of Culinary Science and Technology, s. 261–281. doi:DOI: 10.1080/15428052.2011.627259
  • Wollin, M., and Gravas, S. (2013). A Proposed Curriculum and Articulation Model for Two-Year Degree Programs in Culinary Arts. Journal of Hospitality and Tourism Education, s. 23-39. doi:10.1080/10963758.2001.10696688
  • YÖK. (2017). YÖK ATLAS: http://www.yok.gov.tr/web/guest/universitelerimiz
  • YÖK (2017). YÖK ATLAS https://yokatlas.yok.gov.tr/tercih-sihirbazi-t4-tablo.php?p=ts2
  • Zahari, M. S., Jalis, M. H., Zulfifly, M. I., Radzi, S. M., and Othman, Z. (2009). Gastronomy: An Opportunity for Malaysian Culinary Educators. International Education Studies, 2(2).
  • Zopiatis, A., Theodosiou, P., and Constanti, P. (2014). Quality and Satisfaction With Culinary Education: Evidence From Cyprus. Journal of Hospitality and Tourism Education, 26(2), s. 87-9. doi:DOI:10.1080/10963758.2014.900383
Primary Language en
Subjects Management
Published Date Bahar
Journal Section Articles
Authors

Orcid: 0000-0001-5067-6904
Author: Duran CANKÜL (Primary Author)
Institution: ESKISEHIR OSMANGAZI UNIVERSITY, FACULTY OF TOURISM, DEPARTMENT OF GASTRONOMY AND CULINARY ARTS
Country: Turkey


Bibtex @research article { esosder491083, journal = {Elektronik Sosyal Bilimler Dergisi}, issn = {1304-0278}, address = {Özel Akademi}, year = {2019}, volume = {18}, pages = {986 - 1001}, doi = {10.17755/esosder.491083}, title = {ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE}, key = {cite}, author = {CANKÜL, Duran} }
APA CANKÜL, D . (2019). ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE. Elektronik Sosyal Bilimler Dergisi, 18 (70), 986-1001. DOI: 10.17755/esosder.491083
MLA CANKÜL, D . "ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE". Elektronik Sosyal Bilimler Dergisi 18 (2019): 986-1001 <http://dergipark.gov.tr/esosder/issue/43078/491083>
Chicago CANKÜL, D . "ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE". Elektronik Sosyal Bilimler Dergisi 18 (2019): 986-1001
RIS TY - JOUR T1 - ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE AU - Duran CANKÜL Y1 - 2019 PY - 2019 N1 - doi: 10.17755/esosder.491083 DO - 10.17755/esosder.491083 T2 - Elektronik Sosyal Bilimler Dergisi JF - Journal JO - JOR SP - 986 EP - 1001 VL - 18 IS - 70 SN - 1304-0278- M3 - doi: 10.17755/esosder.491083 UR - https://doi.org/10.17755/esosder.491083 Y2 - 2019 ER -
EndNote %0 Electronic Journal of Social Sciences ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE %A Duran CANKÜL %T ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE %D 2019 %J Elektronik Sosyal Bilimler Dergisi %P 1304-0278- %V 18 %N 70 %R doi: 10.17755/esosder.491083 %U 10.17755/esosder.491083
ISNAD CANKÜL, Duran . "ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE". Elektronik Sosyal Bilimler Dergisi 18 / 70 (April 2019): 986-1001. https://doi.org/10.17755/esosder.491083