Pastry and bakery program recommendation for foundation universities in Turkey

This research covers the pastry and bakery associate arts program proposal that has not yet been initiated in foundation universities in Turkey. The pastry and bakery associate arts program planned to be proposed has been created with the examination of the facilities in foundation universities and similar training sessions provided in Turkey and in the world. The main aim of the current study is to scrutinize whether the courses given in the gastronomy, cookery, pastry, and bakery programs of universities are sufficient for students aiming to pursue a career in the field. Another research aim is to investigate whether the training sessions delivered in the gastronomy and cookery programs are sufficient for students who have career goals in the pastry and bakery field. In the research, literature review and semi-structured interview technique, which is a qualitative research method were used. While 15 of the 30 participants whose opinions and experiences were included in the research were employers or managers operating in the pastry and bakery sector, 15 were academic staff in the gastronomy, cookery, pastry, and bakery programs of universities in Turkey and the Turkish Republic of Northern Cyprus. The data was compiled from the answers, opinions, and comments of the participants to the questions. It is thought that the courses on pastry and bakery in the gastronomy and cookery departments are insufficient for students who aim to major in this field. For this reason, it is believed that the proposed program will be beneficial for meeting the expectations of the sector and for the students to reach their career goals in the sector. As a result of the research, it is revealed that universities with pastry and bakery associate degree programs in Turkey and the Turkish Republic of Northern Cyprus are not sufficient considering the needs of the sector. In addition, as a result of the research, it is thought that the proposed program will provide an advantage regarding the opportunities and qualifications of foundation universities since only state universities in Turkey offer pastry and bakery associate degree education. Within the scope of the literature review, the course contents of the educational institutions in Turkey and in the world that provide pastry and bakery education have been examined. Unlike the existing literature, it is thought that by adding the programs developed with new course contents to the curriculum of foundation universities, students who will graduate from the department can gain a different vision and perspective.