{
    "article_id": 367,
    "public_id": "2a379770-5d00-45d1-80ee-049243c799ea",
    "internal_identifier": null,
    "source_identifier": "5:11",
    "status": "published",
    "type": "research_article",
    "title": "Gastronomi ve Mutfak Sanatları Lisans Programlarından Öğrenci ve Öğretim Elemanı Beklentilerinin Değerlendirilmesi",
    "title_secondary": null,
    "abstract": "Bu çalışmanın amacı; gastronomi ve mutfak sanatları lisans programlarından öğrenci ve öğretim elemanı beklentilerini var olduğu şekliyle betimlemektir. Araştırma tarama modeli niteliğindedir. Araştırmada yer alan öğretim elemanı ve öğrencilere ait çalışma evrenini Türkiye’de gastronomi ve mutfak sanatları bölümü olan 15 üniversite oluşturmaktadır. Bu 15 üniversiteden 11’i devlet 4 tanesi vakıf üniversitesidir. Çalışmaya katılan üniversitelerden öğretim elemanlarının çalışma evrenini oluşturan 97 öğretim elemanı bulunmaktadır. Öğretim elemanlarına ait çalışma evreninden basit seçkisiz örnekleme yöntemi ile %90 güven aralığında 0.10 hata miktarı ile 50 öğretim elemanı (sınır:46) araştırmanın örneklemini oluşturmaktadır. 2014-2015 akademik yılında çalışmaya katılan 15 üniversitede öğrenim gören 1946 öğrenci çalışma evrenini oluşturmaktadır. Çalışma evreni içerisinden %95 güven aralığı 0.02 hata miktarı dikkate alınarak basit seçkisiz örnekleme yöntemi ile 1082 öğrenci araştırmanın öğrenci örneklemini oluşturmaktadır. Veri toplama aracı olarak kullanılan öğrenci ve öğretim elemanlarına yönelik anket dört bölümden oluşmaktadır. Araştırmanın amacına uygun olarak belirlenen eğitim kurumları, öğretim elemanları ve üniversite öğrencilerine uygulanan anketlerden toplanan veriler SPSS-21 paket programına işlenmiştir. Her bir katılımcı grubunun demografik özelliklerine ilişkin dağılımlarına frekans ve yüzde analizi ile bakılmıştır. Araştırmada yer alan öğretim elemanlarının bakış açısından öğrencilerin teori ve uygulama yeterlikleri arasındaki ilişkiye ve üniversite öğrencilerinin bakış açısından teori ve uygulama yeterlikleri arasındaki ilişkiye Cramer’s V analizi ile bakılmıştır. Öğrencilerin ve öğretim elemanlarının demografik özelliklerine göre teori ve uygulama yeterlikleri arasında anlamlı farklılığa ilişkin Ki-Kare analizi yapılmıştır. Diğer alt problemlerde ise frekans ve yüzde dağılımları ve grafiksel dağılımlar incelenmiştir.  ",
    "language": "tr",
    "english_title": "The Assessment of Expectations of Student and Instructor From Gastronomy and Culinary Arts Undergraduate Programs",
    "english_abstract": "This study intends to describe the expectations of student and instructor from Gastronomy and Culinary Arts undergraduate programs. Therefore, this research is general survey model. The target population of the student that belongs to instructors and students consists of 15 universities. Among 15 universities 11 of them are state university, 4 of them are private university. 97 instructors from universities constitute the research universe of instructors. With simple random sampling, 90% confidence interval and 0.10 error amount, 50 lecturers (limit: 46) constitute the research sample. 1946 students studying in 15 universities in 2014-2015 academic year constitute the research universe. With simple random sampling, 95% confidence interval and 0.02 error amount, 1082 students constitute the research universe of the students. Data collection tool, the survey, for the students and instructors consists of four sections. Data collected from the educational institutions, instructors and universities in accordance with the purpose of the study were processed into SPSS-21 software. The distribution for the demographic characteristics of each group of the participants were analyzed by frequency and percentage analysis. The relationship between the perception of the instructors and theory and practice competencies of the students and the relationship between the perception of the university students and their theory and practice competencies were analyzed by Cramer’s V analysis. According to demographic characteristics of students and instructors, significant difference between theory and practice competencies were analyzed by chi-square analysis. In other sub-problems frequency, percentage and graphical distributions were analyzed.",
    "doi": null,
    "doi_url": null,
    "resource_url": "https://www.set-science.com/a/2a379770-5d00-45d1-80ee-049243c799ea",
    "pdf_url": "https://www.set-science.com/a/2a379770-5d00-45d1-80ee-049243c799ea/pdf",
    "og_image": "https://www.set-science.com/assets/img/og-card-v2.png",
    "authors": [
        {
            "public_id": "248c7bab-3be3-4806-b172-b775f224c535",
            "given": "Zühal",
            "family": "Özdemir",
            "full": "Zühal Özdemir",
            "literal": null,
            "orcid": null,
            "orcid_url": null,
            "email": "ozdemir_z@ibu.edu.tr",
            "corresponding": true,
            "sequence": "first",
            "affiliations": [
                {
                    "name": "Beslenme ve Diyetetik Bölümü, Abant İzzet Baysal Üniversitesi",
                    "department": null,
                    "country": null,
                    "country_code": null,
                    "ror": null,
                    "ror_url": null
                }
            ]
        },
        {
            "public_id": "cf9fada4-ede2-402f-ae33-c514895cf818",
            "given": "Sıdıka",
            "family": "Bulduk",
            "full": "Sıdıka Bulduk",
            "literal": null,
            "orcid": null,
            "orcid_url": null,
            "email": "ozdemir_zz@ibu.edu.tr",
            "corresponding": false,
            "sequence": "additional",
            "affiliations": [
                {
                    "name": "Beslenme ve Diyetetik Bölümü, Gazi Üniversitesi ",
                    "department": null,
                    "country": null,
                    "country_code": null,
                    "ror": null,
                    "ror_url": null
                }
            ]
        }
    ],
    "keywords": [],
    "translations": [
        {
            "language": "en",
            "title": "The Assessment of Expectations of Student and Instructor From Gastronomy and Culinary Arts Undergraduate Programs",
            "abstract": "This study intends to describe the expectations of student and instructor from Gastronomy and Culinary Arts undergraduate programs. Therefore, this research is general survey model. The target population of the student that belongs to instructors and students consists of 15 universities. Among 15 universities 11 of them are state university, 4 of them are private university. 97 instructors from universities constitute the research universe of instructors. With simple random sampling, 90% confidence interval and 0.10 error amount, 50 lecturers (limit: 46) constitute the research sample. 1946 students studying in 15 universities in 2014-2015 academic year constitute the research universe. With simple random sampling, 95% confidence interval and 0.02 error amount, 1082 students constitute the research universe of the students. Data collection tool, the survey, for the students and instructors consists of four sections. Data collected from the educational institutions, instructors and universities in accordance with the purpose of the study were processed into SPSS-21 software. The distribution for the demographic characteristics of each group of the participants were analyzed by frequency and percentage analysis. The relationship between the perception of the instructors and theory and practice competencies of the students and the relationship between the perception of the university students and their theory and practice competencies were analyzed by Cramer’s V analysis. According to demographic characteristics of students and instructors, significant difference between theory and practice competencies were analyzed by chi-square analysis. In other sub-problems frequency, percentage and graphical distributions were analyzed.",
            "keywords": [
                "Gastronomi, Mutfak, Mutfak Sanatları, Aşçılık, Mutfak Eğitim"
            ]
        }
    ],
    "subjects": [],
    "subject_names": [],
    "published_date": "2018-06-23",
    "published_year": "2018",
    "received_date": null,
    "accepted_date": null,
    "volume": "2",
    "issue": null,
    "page_first": "9",
    "page_last": "9",
    "article_number": null,
    "conference": {
        "short_name": "ISAS 2018",
        "full_title": "Ist International Symposium on Innovative Approaches in Scientific Studies",
        "name": "Ist International Symposium on Innovative Approaches in Scientific Studies",
        "acronym": "ISAS 2018",
        "location": "Kemer-Antalya, Türkiye",
        "start_date": "2018-04-11",
        "end_date": null,
        "public_id": "1d94fec9-c4fe-4034-9157-0b205eef4e56"
    },
    "proceedings": {
        "title": "Ist International Symposium on Innovative Approaches in Scientific Studies",
        "series_title": "Setsci conference indexing system",
        "publisher": "SET Technology",
        "isbn": null,
        "eisbn": null,
        "issn": "2618-6446",
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        "doi": null,
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        "slug": "setsci-volume-2-2018-legacy-5",
        "public_id": "03da7b1c-cb6e-4f3b-aee4-ac41ee60fd75",
        "url": "https://www.set-science.com/p/setsci-volume-2-2018-legacy-5"
    },
    "license": {
        "name": "CC BY 4.0",
        "url": "https://creativecommons.org/licenses/by/4.0/",
        "code": "CC-BY-4.0",
        "open_access": true
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    "copyright": {
        "holder": "SET Technology",
        "year": "2018"
    },
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    "funders": [],
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        "acknowledgements": null,
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    "history": {
        "published": "2018-06-23"
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}