11.01. Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü
Loading...
Date established
2017
City
Mardin
Country
Türkiye
Description
Günümüzde, tüketiciler sağlıklı ve güvenli yiyecek-içecekler tüketmek istemekte, yine ülkemiz açısından çok önemli olan turizm sektöründe turist tercihlerinde tarihi ve kültürel miras ile çeşitli sanatsal ve kültürel aktivitelere doğru önemli bir eğilim görülmektedir. Bu eğilim kapsamında gastronomik değerlere ilgi her geçen gün artmaktadır. Bu bağlamda Gastronomi ve Mutfak Sanatları Bölümü sağlıklı ve güvenli yiyecek içecek üretimi ve gastronomi turizmi faaliyetlerinin geliştirilmesi ve güçlendirilmesinde, mevcut kültürel değerlerimizin gelecek nesillere aktarılmasında önemli bir işlevi üstlenmektedir.
Gastronomi ve Mutfak Sanatları Bölümünün amacı, yiyecek ve içecek sektörüne mutfak şefi ve yönetici olmaya aday, sağlıklı ve güvenli yiyecek içecek üretebilen, yerel yeme-içme kültürünü yaşatan, mevcut değerleri ortaya çıkaran, ulusal ve uluslararası mutfaklardan örnekleri sunabilecek gastronom ve yöneticiler yetiştirerek sektörde eksikliği hissedilen, nitelikli, eğitimli, lisan bilen eleman sayısının artmasına katkı sağlamaktır.
Today, consumers want to consume healthy and safe food and beverages, and in the tourism sector, which is very important for our country, there is an important trend towards historical and cultural heritage and various artistic and cultural activities in tourist preferences. Within the scope of this trend, interest in gastronomic values is increasing day by day. In this context, the Gastronomy and Culinary Arts Department plays an important role in the development and strengthening of healthy and safe food and beverage production and gastronomy tourism activities, and in transferring our current cultural values to future generations. The aim of the Department of Gastronomy and Culinary Arts is to train gastronomers and managers who are candidates to become a chef and manager in the food and beverage sector, who can produce healthy and safe food and beverage, bring the local food and beverage culture, reveal the current values, and present examples from national and international cuisines. To contribute to the increase in the number of qualified, educated and language-speaking staff.
Today, consumers want to consume healthy and safe food and beverages, and in the tourism sector, which is very important for our country, there is an important trend towards historical and cultural heritage and various artistic and cultural activities in tourist preferences. Within the scope of this trend, interest in gastronomic values is increasing day by day. In this context, the Gastronomy and Culinary Arts Department plays an important role in the development and strengthening of healthy and safe food and beverage production and gastronomy tourism activities, and in transferring our current cultural values to future generations. The aim of the Department of Gastronomy and Culinary Arts is to train gastronomers and managers who are candidates to become a chef and manager in the food and beverage sector, who can produce healthy and safe food and beverage, bring the local food and beverage culture, reveal the current values, and present examples from national and international cuisines. To contribute to the increase in the number of qualified, educated and language-speaking staff.
Sustainable Development Goals
1
NO POVERTY
3
Research Products
2
ZERO HUNGER
2
Research Products
3
GOOD HEALTH AND WELL-BEING
7
Research Products
4
QUALITY EDUCATION
3
Research Products
5
GENDER EQUALITY
1
Research Products
6
CLEAN WATER AND SANITATION
4
Research Products
8
DECENT WORK AND ECONOMIC GROWTH
17
Research Products
9
INDUSTRY, INNOVATION AND INFRASTRUCTURE
3
Research Products
10
REDUCED INEQUALITIES
5
Research Products
11
SUSTAINABLE CITIES AND COMMUNITIES
6
Research Products
12
RESPONSIBLE CONSUMPTION AND PRODUCTION
22
Research Products
13
CLIMATE ACTION
1
Research Products
14
LIFE BELOW WATER
5
Research Products
17
PARTNERSHIPS FOR THE GOALS
1
Research Products
Scholarly Output
155
Articles
67
Views / Downloads
1319/22286
Supervised MSc Theses
15
Supervised PhD Theses
0
WoS Citation Count
117
Scopus Citation Count
135
WoS h-index
7
Scopus h-index
7
Patents
0
Projects
5
WoS Citations per Publication
0.75
Scopus Citations per Publication
0.87
Open Access Source
121
Supervised Theses
15
| Journal | Count |
|---|---|
| Journal of Tourism and Gastronomy Studies | 6 |
| Harran Üniversitesi Veteriner Fakültesi Dergisi | 4 |
| Fırat Üniversitesi Sosyal Bilimler Dergisi | 2 |
| Global Concepts in Gastronomy | 2 |
| Journal of gastronomy, hospitality and travel (Online) | 2 |
Current Page: 1 / 12
Competency Cloud
