An investigation of academic staff in the department of gastronomy and culinary arts


Polat S.

SOBİDER-Sosyal Bilimler Dergisi, vol.5, no.31, pp.323-331, 2018 (Peer-Reviewed Journal)

  • Publication Type: Article / Article
  • Volume: 5 Issue: 31
  • Publication Date: 2018
  • Doi Number: 10.16990/sobider.4653
  • Journal Name: SOBİDER-Sosyal Bilimler Dergisi
  • Page Numbers: pp.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% artdesign

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 artdesign

in the GCAs departments.