p-ISSN 2146-796X
e-ISSN 2146-7978
Yunus Söylet

Recep Öztürk
Salih Murat Akkın
Süphan Nasır

Associate Editors
Burak Önal
Harun Serpil
Yiğit Yurder
2020 Volume 10
Deomed Publishing
Journal Logo
Volume 7, Issue 3, December 2017,
Page(s): 179-185
Original Empirical Research
Received: March 17, 2017; Accepted: June 13, 2017; Published online: December 27, 2017
doi:10.2399/yod.17.013; Copyright © 2017, Deomed
Assessment of the categories of the courses at the culinary art associate degree programme
Tuba Şahin Ören1 (E-mail), Adem Arman2
1Vocational School of Banaz, Uşak University, Uşak; 2Tourism Faculty, Akdeniz University, Antalya, Turkey
In order to respond to the ever-changing and evolving needs of people, it seems that some professions have disappeared, others have been renewed and developed in line with social needs and their popularity has increased. There is also an increase in trainings for associates and undergraduate degrees in return for the their increasing popularity. Many universities offer related programs at the associate degree level for the recently developing cookery profession. In this context, it is the purpose of the study to make an exploratory research on the educational nature and scope of the associate degree culinary education programs and the suggestion to determine the courses and their categories / status to be included in developing the culinary education curriculum at associate degree level. In this regard, we aimed to create a basic structure which will help the development of culinary education in the associate degree level and to help its development. For that purpose, we designed the study with qualitative research methods. The general population of the work is academicians and professional cooks who provide culinary education at associate / undergraduate level. Using snowball sampling technique, we interviewed ten academicians and five professional chefs. In this context, we reached the views of the academicians and professional chefs related to the cooking profession through semi-structured interview forms. We analyzed the obtained data by content analysis method. As a result of the analysis, we have determined that the lessons for food production skills and the development of culinary culture should take place more in lesson plans.
Keywords: Associate degree, culinary art education, curriculum plan.
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Yükseköğretim Dergisi / Journal of Higher Education (Turkey)

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