An Evaluation On Gastromy Education

In the shortest definition, the gastronomy as “the art and science of good eating,” or “the art and science of fine eating.” The gastronomy is a comprehensive matter that focuses on human being and aesthetics. The moment witnessing to the consumption has a meaning more what is being eaten. As it is known, beside the gastronomy is science good food and eating, it necessitates an artistic and cultural philosophy. The first examples of Gastronomy Departments were opened at the Faculty of Fine Arts in Turkey. This should be seen a true extension of the terms of a philosophical approach. However, by opening the gastronomy departments at Tourism Faculties, the philosophical and cultural aspects have been ignored in the following years. Today, there are 30 gastronomy departments in Turkey. Despite this satisfactory number of the gastronomy departments in the graduate level, it is still a matter of discussions whether the departments have training programs as targeted. The basic needs ranking that was found at the end of Gastronomy Education Search Conference on February 26th, 27th 2015 in Antalya supports this concern. According to the results of the search conference, the experts have identified the curriculum as primary problem in gastronomy. When the current situation analysed, there are limits in finding and training the academic staff that will be occupied. Professionals are those holding the pulse of the community about gastronomy habits and driving people on some issues such as health, fashion, nutrition, environment and diet. However, it has been concluded in the conference as secondary problems that the professionals are not willing to contribute to the gastronomy education and the authorities of these schools do not spend so many efforts for the cooperation. The education of gastronomy should be considered as a practice education. The best way to learn the sector and to gain experience for students is the internship. The matter of internship is a problem waiting for one of solutions. In this study, it has been tried to give information about existing departments while concentration on what should be done in the gastronomy education. Because this study was planned as conceptual framework, primarily the literature review was conducted. Then, the outcomes of Search Conference contributed by the field experts and academicians. The study was constructed in the base of qualitative study based on secondary data. From the evolutions and the results that will be conducted at the end of this study, it will be expected to guide for the departments in the regulations of the programs besides presenting a different point of view for the gastronomy education.