Educational Profile of Academicians Managing Gastronomy and Culinary Arts Departments

Abstract

In Turkey, the gastronomy and culinary arts program was first opened in 2003. Currently, it has 93 universities. In this research, the education programs of the academicians in the administrative staff of the colleges and faculties of the gastronomy and culinary arts program in state and foundation universities were examined. As a result of the research, 24.18% of the department's gastronomy and culinary arts department is located in art and design, fine arts, tourism, and applied sciences colleges/faculties and the department chair and vice-presidential staff are mostly managers with tourism, food engineering and management education. It was seen that doctorate education was from different departments. While this rate is 18,06% in graduate education of academicians, food engineering, tourism management, tourism management and hotel management, and accommodation management departments are in the first place in undergraduate education. Managers who have undergraduate education in different departments are at the rate of 26.04%. The reason for this is thought to be that the gastronomy and culinary arts departments are located in different faculties and colleges.