A study on the applicability of in-service hybrid education in food and beverage businesses (The example of culinary trends)

Yıl 2021, Cilt: 4 Sayı: 4 - ICETOL Special Issue, 688 - 701, 31.12.2021

Mehmet Sarıoğlan , Cevdet Avcıkurt , Bilal Deveci

https://doi.org/10.31681/jetol.1015981

Öz

Gastronomy shows a continuous development as a branch of science that aims to meet the socialization needs of individuals as well as their physical needs. Considerable importance is attached to the level of technological integration as the most fundamental variable that can accelerate this development. However, scientific findings on the technological transformation experienced today and the effects of this transformation on sectoral development have not been encountered, especially in the field of in-service gastronomy education. The main purpose of this study is to determine the feasibility of in-service training as a dimension of non-formal education in the field of gastronomy education as hybrid. In this context, hybrid training on gastronomic tendencies was given to chefs working as section chefs in cold, hot and ala carte departments in the kitchen units of food and beverage businesses. In the training plan, the study group was divided into two and a pre-test and post-test study was conducted to measure their knowledge of gastronomic tendencies. Teaching about new gastronomic trends was given to one group through mutual training, and to the other group 50% of the trainings were given face-to-face and 50% via internet-based distance education. In this context, the comparative advantages and weaknesses of hybrid education and face-to-face education were compared in terms of gastronomy education.

Anahtar Kelimeler

Gastronomy, Gastronomy Education, Hybrid Education

Kaynakça

• 7th Academic Tourism Education Search Conference "Gastronomy education search conference ". (2015). Antalya.
• Akoğlu, A., Cansızoğlu, S., Orhan, N., & Özdemir, Z. (2017). Attitudes of Gastronomy and Culinary Arts Students Towards Working in the Sector. Journal of Tourism and Gastronomy Studies, 5(2), 146-159.
• Alnajdi, S.M. (2014). Hybrid Learning in Higher Education, Society for Information Technology & Teacher Education International Conference.
• Arıkan, E., Altunöz Sürücü, Ö., & Arman, A. (2018). Problems and Solution Proposals in Training Kitchens of Higher Education Institutions. Journal of Tourism and Gastronomy Studies, 6(2), 592-601.
• Arslan, V. (2019). Web Based Distance Education Experience and Efficiency Analysis: The Case of Istanbul University [Unpublished Master Thesis]. Istanbul University.
• Beaugé, B. (2012). On The Idea Of Novelty In Cuisine: A Brief Historical Insight. International Journal of Gastronomy and Food Science, 1(1), 5-14.
• Bostan Sarıoğlan, A., & Can, Y. (2021). Effest of Open Inquiry Based Learning Approach on The Conceptual Understanding of Secondary School Students. International Online Journal of Educational Sciences, 13 (2), 432-446.
• Bostan Sarıoğlan, A., Altaş, R & Şen, R. (2020). Investigation of Teachers’ Views about Experimenting in Science Course During Distance Education. Journal of Educational Technology and Online Learning, 49(4) 371–394.
• Bozkurt, D. A. (2017). Past, present and future of distance education in Turkey. 40.
• Bozok, D., & Yalın, G. (2018). New Trend in Gastronomy: Black Foods. Journal of Current Tourism Research, 2(Ek-1), 251-261.
• Brown, J. N., Mao, Z. "Eddie", & Chesser, J. W. (2013). A Comparison of Learning Outcomes in Culinary Education: Recorded Video vs. Live Demonstration. Journal of Hospitality & Tourism Education, 25(3), 103-109. https://doi.org/10.1080/10963758.2013.826940
• Brown, J.N. (2005). A brief history of culinary arts education in America. Journal of Hospitality & Tourism Education, 17(4), 47-54.
• Campbell, D.T., & Stanley, J. C. (1966). Experimental and Quasi-Experimental Designs for Research, Houghton Mifflin Company, U.S.A.
• Can, E. (2020). Coronavirus (Covid-19) pandemic and its pedagogical reflections: Open and distance education practices in Turkey. Journal of Open Education Applications and Research, 6(2), 11-53.
• Civitello, L. (2019). Cuisine and Culture Nutritional History of Man. Ankara. Bilim ve Sanat Publishing.
• Christensen, L.B., Johnson, R.B. & Turner, L.A. (2015). Research methods, (Çev. Ed. A. Aypay). Ankara: Anı Publishing.
• Educational Research: Planning, Conducting, and Evaluating Quantitative and Qualitative Research (S. B. Demir, Çev.; 3rd Edition). Eğiten Kitap.
• Denk, E., & Koşan, A. (2017). The measurements of vocational educational level and career targets of hotel culinary employees; An analysis of winter corridor. Yorum-Yönetim-Yöntem Uluslararası Yönetim-Ekonomi ve Felsefe Dergisi, 5(1), 55-83.
• Durak, G., Çankaya, S., & İzmi̇rli̇, S. (2020). Examining the Turkish Universities’ Distance Education Systems During the COVID-19 Pandemic. Necatibey Faculty of Education Electronic Journal of Science and Mathematics Education, 14(1), 787-809. https://doi.org/10.17522/balikesirnef.743080
• Duran, N., Önal, A., & Kurtulu, C. (2006). New Approach in E-learning and Corporate Education Learning Management Systems. http:// ab.org.tr/ab06/bildiri/165.pdf.
• Ercan, F. Taşdere, A., & Ercan, N. (2010). Observation of Cognitive Change in Cognitive Structure Through Word Association Test. Turkish Science Education, 7(2), 136-154.
• Erdem, B., & Akyürek, S. (2017). A New Cuisine Trend: Living Cuisines. Journal of Tourism and Gastronomy Studies, 5(2), 103-126.
• Erturgut, R. (2010). Organizational, Social, Pedagogic Components of the Internet Basic Distance Education. Bilişim Teknolojileri Dergisi, 1(2), 79-85. Gilroy, K., (2001). Collaborative E-Learning: the Right Approach. (13.04.2004).
• Glass, S. (2005). Integrating educational technologies into the culinary classroom and ınstructional kitchen. online submission. Web: https://eric.ed.gov/?q=Integrating+Educational+Technologies++into+the+Culinary+Classroom+and+Instructional+Kitchen+&id=ED495295.
• Gökdeniz, A., Erdem, B., Dinç, Y., & Çelik Uğuz, S. (2015). Gastronomy Tourism (A Research on Demand Dimension in Ayvalık). Ankara: Detay Publishing. DO WE FALL BEHIND OR HUSTLE IN GASTRONOMY EDUCATION?
• Görkem, O., & Sevim, B. (2016). Do we fall behind or hustle in gastronomy education?. Elektronik Sosyal Bilimler Dergisi, 15, 977-988.
• Hegarty, J.A. (2005). Developing "subject fields" in culinary arts, science, and gastronomy. Journal of Culinary Science & Technology, 4(1), 5-13.
• Horn, D. (1994). Distance education: Is interactivity compromised?. Performance + Instruction, 33(9), 12-15. https://doi.org/10.1002/pfi.4160330905.
• Hwang, J., Kim, S. S., Choe, J. Y. J., & Chung, C. H. (2018). Exploration of the successful glocalization of ethnic food: A case of Korean food. International Journal of Contemporary Hospitality Management, 30(12), 3656-3676.
• UNESCO. (2020, Mart 4). Education: From disruption to recovery. UNESCO. https://en.unesco.org/covid19/educationresponse
• İçten, T. (2006). Development of online exam system application for distance education studenta (Unpublished Master Thesis), Gazi University Institute of Science and Technology, Ankara.
• İslamoğlu, A.H. (2009). Research Methods in Social Sciences. İstanbul: Beta Publishing.
• Kansanen, I. (2010). Vegan Travel-The Ways How Vegan Diet Influences Travel Experience (Bachelor’s Thesis). Haaga-Helia University of Applied Sciences, Finland, pp. 13. Karasar, N. (2012). Scientific Research Methods (24th Ed.). Nobel Publishing.
• Kılınç, M. (2012). Historical development of ahilik, gedik, lonca and enderun school that shaped vocational and technical education training institutions in Turkey. E-Journal of New World Sciences Academy, 7(4), 63-73.
• Kozak, M. (2014). Scientific Research: Design, Writing and Publication Techniques. (1st Ed.). Ankara: Detay Publishing.
• Lago M.E. (2000), The Hybrid Experience: How Sweet it is!. Converge Magazine, 3(9), 5-7 (12 Mart 2002).
• Melina, V., & Davis, B. (2008). Becoming Vegetarian: The complete guide to adopting a healthy vegetarian diet. John Wiley & Sons.
• Newman, J.M. (2014). Fusion Food İn The Vegan Kitchen, Fair Winds Press, USA.
• Onur, N., & Onur, F. (2016). Potential of gastronomy tourism within culture touirism and developing. In C. Avcıkurt, M. S. Dinu, N. Hacıoğlu, R. Efe, A. Soykan, & N. Tetik (Eds.), Global Issues and Trends in Tourism (470-479). Sofia: St. Kliment Ohridski University Press.
• Özbay, G. (2017). Gastronomy from yesterday to today. M. Sarıışık (Editor). All aspects of gastronomy. Ankara. Detay Publishing, 1-40.
• Özdoğan, O.N. (2016). Who is Gourmet? How to be? O.N. Özdoğan,(Ed.), Trends in the Food and Beverage Industry Concepts Approaches Success Stories (1-11) Ankara Detay Publishing.
• Özmen, H. (2015). Experimental Research Methods. M. Metin (Ed.), Scientific Research Methods in Education from Theory to Practice (2nd Ed.). Pegem Akademi.
• Öztürk, M. & Sancak, S. (2007). Effects of In-Service Training Practices on Working Life. Journal of Yasar University, 2(7), 761-794.
• Rebora, G. (2013). Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe, New York, Columbia University Press.
• Santich, B. (2004). The study of gastronomy and its relevance to hospitality education and training. International Journal of Hospitality Management, 23, 15-24.
• Sarıışık, M., & Özbay, G. (2015). A literature review on gastronomic tourism. Anatolia Turizm Araştırmaları Dergisi, 26(2), 264-278.
• Sarıoğlan, M. (2014a). A theoretical research on the constraints of development of gastronomy education in Turkey. Procedia - Social and Behavioral Sciences, 116, 260-264.
• Sarıoğlan, M. (2014b). Expectations of employee in food & beverage firm and gastronomy education (Case of Turkey). European Journal of Research on Education, 5(6), 198-202.
• Sarıoğlan, M. (2018). A study related to evaluate the interaction between supply and demand within informal gastronomy education. Trakya Üniversitesi Sosyal Bilimler Dergisi, 20, 267-283.
• Scarpato, R., & Daniele, R. (2003). New Global Cuisine: Tourism, Authenticity and Sense of Place in Postmodern Gastronomy. İçinde: C. M. Hall, L. Sharples, R.
• Mitchell, N. Macionis & Cambourne, B. (Ed.) Food Tourism Around The World: Development, Management and Markets, Oxford: Butterworth-Heinemann, 296-313.
• Scarpato, R. (2002). Gastronomy as a tourist product: the perspective of gastronomy studies. In A.-M. Hjalager & G. Richards (Eds.), Tourism and Gastronomy (51-70). London: Routledge.
• Serçeoğlu, N., Boztoprak, F., & Tırak, L. (2016). The relationship between gastronomic tourism and city branding: A research on Atatürk University students. Journal of Tourism and Gastronomy Studies, 4(2), 94-114.
• Sever, G. N., Özkan Buzlu, M., & Yıldız, G. (2016). The perspective of macro environmental elements on gastronomy tourism based on written plans and policy statements. Journal of Tourism and Gastronomy Studies, 4(Special 1), 116-138. https://doi.org/10.21325/jotags.2016.26
• Sevim, B., & Görkem, O. (2015). Evaluation of food safety hardware infrastructure in gastronomy and culinary programs. Uluslararası Alanya İşletme Fakültesi Dergisi, 7(1), 59-67.
• Solunoğlu, A., & Nazik, M. H. (2018). Consumer Preferences Related to Street Tastes: Case of Gaziantep. Journal of Tourism and Gastronomy Studies, 6(3), 40-59.
• Şen, S. (t.y.). Experimental Research Methods. 24 July 2020, sent by https://sedatsen.files.wordpress.com/2015/02/bilim3.pdf
• Şengül, S., & Türkay, O.(2017). Local Cuisine of Turkey. Detay Publishing Ankara.
• TDK. (2020). Büyük Türkçe Sözlük. http://www.tdk.gov.tr/index.php?option=com_bts&arama=kelime&guid=TDK.GTS.5b6e9e473f2d37.39451456
• Temizkan, R., Cankül, D., & Kızıltaş, M.Ç. (2018). Food and beverage education and scholars' ın turkey. Journal of Gastronomy, Hospitality, and Travel, 1(2), 6-12.
• Tencati, A. Ve L. Zsolnai. (2012). Collaborative Enterprise And Sustainability: The Case Of Slow Food. Journal Of Business Ethics,110, 345–354.
• This, H. (2014). Note-by-Note Cooking: The Future of Food. New York: Columbia University Press.
• Turgut, M. F. ve Baykul, Y. (2015). Measurement and evaluation in education (7th Ed.). Pegem A publishing, Ankara.
• VanLandingham, P.G. (1995). The effects of change in vocational, technical, and occupational education on the teaching of culinary arts in America. 1-11. https://doi.org/ED419696.4
• Vega, C., Ubbink, J., (2008). Molecular Gastronomy: A Food Fad Or Sciencesupporting Innovative Cuisine?. Trends In Food Science And Technology, 19, 372–382.
• Yalçın, S. (2019). Scientific Research Methods. https://acikders.ankara.edu.tr/pluginfile.php/113498/mod_resource/content/0/konu8.pdf
• Yazıcıoğlu, Y., ve Erdoğan, S. (2014). Spss Applied Scientific Research Methods. Ankara: Detay Publishing.
• Yeşilfidan, S. (2019). Problems faced by instructors in web-based distance education and their solutions: e-mentoring as an alternative solution [Unpublished Master Thesis]. Marmara University.
• Yusof, Z. B., & Jamaludin, M. (2014). Barriers of Malaysian Green Hotels and Resorts. Procedia-Social and Behavioral Sciences, (153), 501-509.
• Zahari, M.S.M., Jalis, M.H., Zulfifly, M.I., Radzi, S.M., & Othman, Z. (2009). Gastronomy : an opportunity for malaysian culinary educators. International Education Studies, 2, 66-71.
• Zoran, A., & Coelho, M. (2011). Cornucopia: The Concept of Digital Gastronomy, Leonardo, 44(5), 425-431.