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

Yükleniyor...
Küçük Resim

Tarih

2022

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS

Erişim Hakkı

info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivs 3.0 United States

Özet

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.

Açıklama

Anahtar Kelimeler

Gastronomy, Gastronomy education, Education quality, Content analysis, Turkey

Kaynak

International Journal of Gastronomy and Food Science

WoS Q Değeri

Q2

Scopus Q Değeri

Q1

Cilt

28

Sayı

Künye