A Comparative Study of Gastronomy Education in Two Culinary Capitals: Lyon and Gaziantep
DOI:
https://doi.org/10.21325/jotags.2023.1204Keywords:
Gastronomy education, Culinary arts, Horizontal approach, Gastronomy, Higher educationAbstract
Gastronomy and culinary arts departments continue to hold great importance on a global scale. France stands out as a model for other countries at the higher education level, with numerous private culinary schools that export gastronomy education worldwide. Meanwhile, Turkey has seen a rapid expansion of gastronomy and culinary arts departments at the higher education level, with the number of departments in five universities growing from 2010 to 2023 from 121. In this context, a horizontal comparison was made of gastronomy education provided at the higher education level in Lyon and Gaziantep, both known as gastronomy cities. The horizontal approach used is a qualitative research method that involves comparing education and training activities of two countries according to predetermined criteria. The study examined a Lyon higher education institution that provides gastronomy and culinary arts education at the higher education level, as well as three Gaziantep institutions. E-interviews were also conducted with university representatives. The study analyzed the dates of these institutions, entry requirements, theoretical and applied courses, quality applications, comparisons according to education levels, number of academicians, areas of expertise, among other factors. The findings reveal significant differences in the various institutions that award degrees with the same validity.
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