Gastronomy high schools as a new move in gastronomy education: Analysis of stakeholder views

Gastronomy education is a field of education that has become increasingly popular worldwide. In Turkey, educational opportunities in the fields of cuisine and gastronomy have also been improving in recent years. One of these developments is the current trend of gastronomy high schools. Gastronomy high schools hold significance as a new educational model that aims to support Turkey's rich culinary culture through education, provide a qualified workforce for the sector, and encourage a conscious transition to higher education. However, awareness of gastronomy high schools is quite low, and even among those who are aware, it remains a controversial topic. No research on the subject has been found in the field. In this context, the study aims to determine the current status of gastronomy high schools, the challenges encountered in education, and recommendations for the future, based on the opinions of teachers working in different provinces of Turkey. The research was conducted with a qualitative approach, and data was collected from teachers (n=32) working in different provinces through semi-structured interviews. The data obtained was subjected to content analysis. 534 codes, 5 main themes, and 13 subthemes were identified. The main themes identified were "The Necessity and Development of Gastronomy High Schools," "Curriculum and Educational Content," "Application and Practical Opportunities in Education," "Impacts of Gastronomy High Schools," and "Future Expectations and Recommendations." The research results indicated that gastronomy high schools hold potential as a sectoral workforce, but require improvement in areas such as physical facilities, curriculum-sector alignment, and teacher qualifications. It was also emphasized that they help students make more informed choices in transitioning to higher education, but require careful planning within the context of equal educational opportunities. The study offers concrete recommendations for policymakers, educators, and the sector to achieve a more effective structure for gastronomy high schools.