Üniversite Sektör İşbirliği Çerçevesinde Gastronomi ve Mutfak Sanatları Lisans Programlarının Türk Mutfağına Yönelik Derslerinin Sektör İhtiyaçları Bağlamında Değerlendirilmesi (Evaluation of Turkish Cuisine Courses in Gastronomy and Culinary Arts Undergraduate Programs in the Framework of University-Sector Cooperation in the Context of Sector Needs)

Abstract

In order to understand the culinary culture of a country, it is necessary to learn about the wars, migrations, trade relations, geographical discoveries and civilizations lived in that region. In order to understand today's Turkish cuisine, it is of great importance to examine and learn about our heritage in Mesopotamia, Ancient Anatolia, Ancient Greek, Eastern Roman Empire and Central Asia (Turkistan). This research aims to discuss the success of the Turkish Cuisine courses and Turkish Culinary Culture and Practices course program in the Gastronomy and Culinary Arts (GCA) departments of state and foundation universities affiliated to YÖK, based on the opinions of experts, and interpret the findings of the GCA undergraduate program. Turkish Culinary Culture and Practices course, which will meet the sector's needs for education, has been prepared in order to propose the syllabus. In the research, it is evaluated that there is no unity in the courses for Turkish Cuisine and in the content of Turkish Culinary Culture and Practices course, less time is allocated to practice lessons than theoretical lessons, there is not enough teaching staff, most of the instructors do not have sector experience, and most of the GCA departments and private education institutions do not have sufficient technical equipment and materials.