A theoretical research on the constraints of development of gastronomy education in Turkey
Özet
This study aims to identify the possible positive impacts which may occur if the constraints are eliminated, by revealing the constraints preventing the development of gastronomy education. For this purpose theoretical research has been made about the constraints in the field of gastronomy education in Turkey. As a result of the research it is concluded that main constraints in the development of gastronomy education are protectionist attitude of Turkish family structure on children, not including the science of gastronomy in basic and advanced training curriculum in Turkey, not to make an quantitative and qualitative investment in gastronomy education. Within the framework of the main results applicable suggestions were developed to improve gastronomy education in Turkey.
