Evaluation of gastronomy education quality in Turkey in terms of faculty members
Yükleniyor...
Tarih
2022
Yazarlar
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
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