Evaluation of gastronomy education quality in Turkey in terms of faculty members

Abstract

An important part of the universities in Turkey has started to provide gastronomy education. In this study it was aimed to systematically analyze the scientific activities and the status of gastronomy-related specialization of the faculty members working in the areas of gastronomy. In the conclusion of the study it was determined that the number of faculty members have very high number of students attend, is inadequate, that a significant part of these academicians are specialized in fields unrelated to gastronomy and that the gastronomy-related scientific studies conducted by the academicians are few in quantitative terms.