AN INVESTIGATION OF ACADEMIC STAFF IN THE DEPARTMENT OF GASTRONOMY AND CULINARY ARTS
GASTRONOMI VE MUTFAK SANATLARI BÖLÜMÜ ÖĞRETIM ELEMANLARINA YÖNELIK BIR İNCELEME

Author : Serkan POLAT
Number of pages : 323-331

Abstract

The purpose of the study is to determine the specialties of the academic staff in Gastronomy and Culinary Arts (GCAs) departments at state (public) and foundation (non-profit) universities in Turkey. The secondary data were obtained from the Council of Higher Education (CoHE) and the official web pages of the related departments at undergraduate degree. The fields of expertise of the faculty members are evaluated by graduation degrees (undergraduate, master and doctorate). According to the results of the analysis, 58.4% of the graduation areas of the academic staff are tourism management and food engineering, 5.7% art-design and human sciences, and 11.4% gastronomy and culinary arts. This result can be interpreted as a lack of qualified academic staff especially in the field of art-design in the GCAs departments.

Keywords

Gastronomy and culinary arts, academic staff, education, tourism

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