Development of TV Cooking Programmes in Turkey and its Reflection on the Curriculum of the Department of Gastronomy and Culinary Arts

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Binali Kılıç

Abstract

The aim of this study is to examine the inclusion of cooking programmes and competitions on television and the courses included in the study by the researcher in the curricula of the gastronomy and culinary arts departments of foundation universities in Istanbul. Qualitative research method and document analysis technique were preferred in the study. In this scope, it has been observed that the courses on food in films and TV series, organising gastronomy festivals, restaurant criticism, food competition formats, food-travel formats and foodconversation formats, which have an important place in terms of service exports in the world, are not included in the curricula of the gastronomy and culinary arts departments of the universities included in the study. Eighteen of the twenty-three universities included in the study included sensory analysis courses. Among the courses included in the study by the researcher, it was concluded that the university with the highest number of courses in its curriculum was İstanbul Gelişim University with nine courses. It is important to include courses that will create added value for the gastronomy media industry, especially in areas that are related to different disciplines, where students can use their creativity and add value to their professional skills in the curriculum of the gastronomy and culinary arts department.

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How to Cite
Kılıç, B. (2025). Development of TV Cooking Programmes in Turkey and its Reflection on the Curriculum of the Department of Gastronomy and Culinary Arts. Journal of Turkish Tourism ResearchSEARCH, 9(2), 116–130. Retrieved from https://www.tutad.org/index.php/tutad/article/view/725
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