ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE
Yıl: 2019 Cilt: 18 Sayı: 70 Sayfa Aralığı: 986 - 1001 Metin Dili: İngilizce DOI: 10.17755/esosder.491083 İndeks Tarihi: 03-01-2020
ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE
Öz: 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.
Anahtar Kelime: GASTRONOMİ EĞİTİM KALİTESİNİN DEĞERLEDİRİLMESİ: TÜRKİYE ÖRNEĞİ
Öz: Türkiye’de gastronomi eğitimi yiyecek içecek işletmeciliği ve gastronomi ve mutfak sanatları adları altında lisans programlarında aşçılık adı altında da ön lisans programlarında verilmektedir. Öğrencilerin eğitim süreçlerinin önemli bir kısmında aktif olduğu bu bölümlerde, eğitimin kalitesinin belirlenmesinde etkili olan fiziksel imkanlar, müfredat, eğitimci, öğrenci ve veri tabanları boyutları önemli bir yer tutmaktadır. Bu araştırmada Türkiye’de yükseköğretim düzeyinde verilen gastronomi eğitim kalitesinin değerlendirilmesi amaçlanmaktadır. Bu doğrultuda araştırmada veri toplama yöntemi olarak anket tekniğinden yararlanılmış olup, Türkiye’deki vakıf üniversiteleri de dahil tüm üniversitelerin ön lisans ve lisans düzeyinde gastronomi ile ilgili eğitim veren kurumlarda görevli akademisyenlere ve eğitim alan öğrencilere uygulanmış ve 400’ü öğrenci 102’si akademisyen olmak üzere toplam 502 anket değerlendirilmeye alınmıştır. Elde edilen veriler SPSS paket programı ile analiz edilmiştir. Analiz sonuçları Türkiye’de yükseköğretim düzeyinde verilen gastronomi eğitim kalitesi hakkında çok dikkat çekici sonuçlar ortaya koymaktadır. Bu bölümlerde eğitim süresince sunulan fiziksel imkânların, veri tabanlarının ve uygulanan müfredatın hem akademisyenleri hem de öğrencileri tatmin etmediği ve yeterli olmadığı görülmektedir. Ayrıca gastronomi eğitimi, eğitim alınan üniversitenin türüne (devlet veya vakıf), eğitimin süresine (önlisans veya lisans) ve eğitim alınan bölüme (aşçılık veya gastronomi) göre anlamlı ve önemli bir farklılık göstermektedir.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | duran c (2019). ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE. , 986 - 1001. 10.17755/esosder.491083 |
| Chicago | duran cankül ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE. (2019): 986 - 1001. 10.17755/esosder.491083 |
| MLA | duran cankül ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE. , 2019, ss.986 - 1001. 10.17755/esosder.491083 |
| AMA | duran c ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE. . 2019; 986 - 1001. 10.17755/esosder.491083 |
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| IEEE | duran c "ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE." , ss.986 - 1001, 2019. 10.17755/esosder.491083 |
| ISNAD | duran, cankül. "ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE". (2019), 986-1001. https://doi.org/10.17755/esosder.491083 |
| APA | duran c (2019). ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE. Elektronik Sosyal Bilimler Dergisi (elektronik), 18(70), 986 - 1001. 10.17755/esosder.491083 |
| Chicago | duran cankül ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE. Elektronik Sosyal Bilimler Dergisi (elektronik) 18, no.70 (2019): 986 - 1001. 10.17755/esosder.491083 |
| MLA | duran cankül ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE. Elektronik Sosyal Bilimler Dergisi (elektronik), vol.18, no.70, 2019, ss.986 - 1001. 10.17755/esosder.491083 |
| AMA | duran c ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE. Elektronik Sosyal Bilimler Dergisi (elektronik). 2019; 18(70): 986 - 1001. 10.17755/esosder.491083 |
| Vancouver | duran c ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE. Elektronik Sosyal Bilimler Dergisi (elektronik). 2019; 18(70): 986 - 1001. 10.17755/esosder.491083 |
| IEEE | duran c "ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE." Elektronik Sosyal Bilimler Dergisi (elektronik), 18, ss.986 - 1001, 2019. 10.17755/esosder.491083 |
| ISNAD | duran, cankül. "ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE". Elektronik Sosyal Bilimler Dergisi (elektronik) 18/70 (2019), 986-1001. https://doi.org/10.17755/esosder.491083 |
