A Situation Analysis on Graduate Gastronomy and Culinary Arts Education in Turkey

Authors

  • Seda DERİNALP ÇANAKÇI
  • Barış TURAN

DOI:

https://doi.org/10.21325/jotags.2021.902

Keywords:

Turkey, Gastronomy and culinary arts education, Tourism education, Graduate education

Abstract

The purpose of this study is to identify the academic departments that offer graduate education in the field of gastronomy and culinary arts in Turkey, to determine whether the graduate education offered in the field has a certain standard, originality, and competence, and to provide an analysis of the current situation by examining the course curricula of the programs. This qualitative study uses the document analysis method. Admission requirements, length, and forms of education of Gastronomy and Culinary Arts programs of universities offering graduate level education in Turkey were examined during the 2021-2022 academic year to determine the general status. According to the results of the study, there are 31 universities, with 21 public and 10 privates, that have thesis and non-thesis master’s and doctorate programs in Gastronomy and Culinary Arts. There are differences in the graduate program admission requirements, program names, and required and elective courses. In this study that is qualitative in nature, the data were obtained from Turkish Republic higher education institution resources. In the light of the data obtained, the study is significant for both the candidate students of the Department of Gastronomy and Culinary Arts and for the academic staff in terms of due diligence. By revealing the similarities and differences in terms of admission requirements, education periods and forms of departments, this study will provide guidance for new graduate programs, as well as providing interdepartmental interaction.

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Published

02/27/2023

How to Cite

DERİNALP ÇANAKÇI, S., & TURAN, B. (2023). A Situation Analysis on Graduate Gastronomy and Culinary Arts Education in Turkey. Journal of Tourism & Gastronomy Studies, 9(4), 2462–2477. https://doi.org/10.21325/jotags.2021.902