Determining professional culinary competencies of gastronomy and culinary arts students in Turkey

This study was carried out to determine the opinions about professional culinary competencies of students who study at the department of gastronomy and culinary arts at undergraduate level. Due to the fact that the students studying gastronomy and culinary arts work at directly culinary or part of the culinary arts, how they gain from their undergraduate program according to proffessional competency criterias is the question of the main problem of this study. For this purpose, in this study first, gastronomy concept and culinary arts concept, development of these concepts and their relations to each other are discussed. Second, some information has been given about the gastronomy and culinary arts schools and proffesional culinary competencies are examined. For the last part of this study, conclusions and suggestions are discussed following the analyse of the data collected by quantitative methods and findings.