{"title":"A new curriculum evaluation model for gastronomy education in Turkey","authors":"Fatma Yaşlı , Hilmi Rafet Yüncü","doi":"10.1016/j.jhlste.2023.100420","DOIUrl":null,"url":null,"abstract":"<div><p>This paper presents a model to evaluate the curriculum of a gastronomy undergraduate program in Turkey. The Data Envelopment Analysis (DEA) method and fuzzy logic are applied to determine the educational performances of the curriculum courses. The evaluation was made by considering the perspectives reflecting the educational vision of the gastronomy department. The results reveal that each course contributes differently to various perspectives of gastronomy education, a number of courses may be removed from the curriculum, and the status of certain courses should be changed. The model is also effective in comparing the different curricula that provide the same education.</p></div>","PeriodicalId":51666,"journal":{"name":"Journal of Hospitality Leisure Sport & Tourism Education","volume":"32 ","pages":"Article 100420"},"PeriodicalIF":4.8000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Hospitality Leisure Sport & Tourism Education","FirstCategoryId":"95","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1473837623000047","RegionNum":2,"RegionCategory":"教育学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"EDUCATION & EDUCATIONAL RESEARCH","Score":null,"Total":0}
引用次数: 0
Abstract
This paper presents a model to evaluate the curriculum of a gastronomy undergraduate program in Turkey. The Data Envelopment Analysis (DEA) method and fuzzy logic are applied to determine the educational performances of the curriculum courses. The evaluation was made by considering the perspectives reflecting the educational vision of the gastronomy department. The results reveal that each course contributes differently to various perspectives of gastronomy education, a number of courses may be removed from the curriculum, and the status of certain courses should be changed. The model is also effective in comparing the different curricula that provide the same education.
期刊介绍：
The Journal of Hospitality, Leisure, Sport and Tourism Education (JoHLSTE) is the leading international, peer-reviewed educational journal for this subject grouping. Its aims are to: a) Promote, enhance and disseminate research, good practice and innovation in all aspects of higher education in Hospitality, Leisure, Sport and Tourism and Events to its prime audience including teachers, researchers, employers, and policy makers. b) Encourage greater understanding, links and collaboration across its constituent fields. JoHLSTE is designed to have maximum impact through it being available on-line, fully archived and peer-reviewed. JoHLSTE is divided into seven sections: Editorial; Academic Papers; Practice Papers, Perspectives, Comments and Rejoinders, Research Notes and Reports and Education Resource Reviews.
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