Analysis of Turkey license and culinary arts program curriculum level gastronomy

Developments in tourism have enabled the diversification and growth of different areas in tourism sector. One of these areas is the science of gastronomy, which is directly interested in eating and drinking. With the emergence and development of gastronomy, it has also revealed the importance of education in this field in order to increase gastronomy. The importance given to gastronomy education is gradually increases in order to development of gastronomy and gastronomy tourism in our country and the need for trained staff in this field. This will be achieved by training individuals in the field of gastronomy. Purpose of the study at the undergraduate level of gastronomy and culinary arts education programs in Turkey, which is to examine the curriculum. The study consists of three main sections. The causality and importance of the thesis is given in the first part. In the second part, related literature and theoretical framework are given. Also we concentrated on tourism education and gastronomy concepts, then we mentioned about gastronomy education in the world and Turkey. At the same time, the related researches are also included in this section. In the third and last part of the study is included the method of the research, sources of information gathering and the obtained findings from this research.