Today World developed a large number of progress about socioeconomic and technological novelty. Correspondingly in many regions gastronomical ethoses and food accustomedness evolving (Youssef, 2013; This, 2011). So new flavors and dish aspects shown up thanks to this evolving. Also, it turns out that in consequence of process via the molecular gastronomy idea is expanding fastly worldwide (Vega and Ubbink, 2008).
The most characteristic in this issue; changing physical structure of foods and use tecnological supplies be hand in hand (Blanck, 2007).
In molecular gastronomy; many effects of substances of foods analyses and it is clarify by science. Molecular gastronomy like a pie made by scholarship, ability and invention, the food to the service suffered in its raw form is interested in chemical and physical change. Molecular cuisine is a discipline; when chow foods query its molecular contents (Cazor and Lienard, 2011; This, 2005). We can state molecular cuisines definition shorter. Molecular cuisine is take advantage of science while cooking. When we cooking in molecular cuisine, our responses to food starts many chemical and physical alterations in (Mielby and Fost, 2010). Many instruments utilized when viewing to understand about counterchecks in cooking foods chemical, artical and physical construction. Cooks main purpose; essential construction of food must be same all the way but we must change foods flavor and texture as far as possible (Youssef, 2013; Linden and others, 2008).
Many establishments and chefs take care about molecular gastronomy. But our main mission about molecular gastronomy with the help of chemistry and physics make more cheaper by use of new molecular cooking and research methods (Edwards-Stuart, 2012). About these subject, cuisine science important cover a distance. However, that subject isn’t main objective of molecular gastronomy (Miller and others, 2010; This, 2009). molecular gastronomy based on regional food culture in this way, in this school we can make vary, charming and nutritious foods as Takla, a new style of food. Molecular cuisine aims taste changing and new tastes explore and inventiveness (Valverde et al., 2011).
Molecular gastronomy interested in about brains missions about how will be much satisfaction a dish via this consciousness (This and Rutledge, 2009). In sum; molecular gastronomy is defined science of yummy. Molecular facilities are examples can applications seabed extracted from seaweed rocks boiling food for use in food unusually temperatures to be served, grapefruit with caviar derived sauce sodium alginate and calcium chloride and flavor increasing and differentiation. (Sanchez, 2014; Cousins, 2010).
1.1. Present Status of Education of Gastronomy in Turkey and Molecular Gastronomy
Main point is, personally, make family and societies more healthy and fertile. Have a well body health, entourage and knowledge are key of health and fertile. Also we can be fit with true and planned eating habits (Güven, 2005-Tanır et al., 2001). These provisions guarantee territories scholar structures, gastronomy training will be improve thanks to These conditions ensure countries educational systems, gastronomy education will be realized with the development of qualitatively and quantitatively focusing (Harrington et al., 2008; Ruetzler and Taylor, 2009).
Between many national cuisines Turkish cuisine have many various dish and drinks, so this things make it very significant. But we can say that gastronomy education option is backward in our country in proportion to other countries. Especially we can say this nowadays. In our land, gastronomy could give many advantages about our economy and tourism, but we don’t show effort to achieve to our potentials. (Karaosmanoğlu, 2007; Aktaş, 2001; Sarıoğlan, 2007-Hegarty, 2011; Zahari et al., 2009; Aymankuy & Sarıoğlan, 2007; Harrington et al., 2005; Stitt, 1996)
In our country gastronomy has been classified two grades. It contains high school and university. High schools compose of Anatolian Hotel Management and Tourism Vocational High School and Vocational School for Ladies mingle with cuisine and drinks. Learners who educating and taking courses in gastronomy consists of 27.000 students and 356 programs (Ministry of National Education General Directorate of Commerce and Tourism Education-2013 Data).
In university gastronomy discipline taught to license and mastery learners as gastronomy and culinary arts courses. 28 university have gastronomy and culinary arts program and food and beverage program. And that programs have 1.690 license learner and 28 faculty giving this lessons to license learners. 3370 upper secondary education learner taking gastronomy lessons in 46 faculty (2013 Higher Education Institution of Student Selection & Placement Guide).
These information shows that in our country isn’t sufficient about gastronomy training. Also, these information most important proof about that reason. There is no doubt we cant say that sufficient in addition that we don’t show care about this. In fact, in our teacher in universities are not enough for sufficient gastronomy education. Also, we need much more material to make our cuisine ideas to real. It is hart for our country, we can’t give to our students molecular gastronomy education influential. In fact, recent searches shoe us; we can’t give sufficient molecular gastronomy education to our students.
2. Method
In our country gastronomy has been classified two grades. It contains high school and university. In our country no enough, scientific research in high schools. For this reason, universities meet this need for gastronomy science.
In this survey, only 3 of 28 university license programs meet capably about molecular gastronomy education for their students. We fount 34 gastronomy student in 3 varied gastronomy programs and we ask to them several questions about molecular gastronomy’s theoretical and practical lessons.
3. Findings
In this survey comprise of committed interviews with students and this way doing dimensions about molecular gastronomy. Semi-structured interview form is composed of 3 separate questions. Interviews were carried out with toning. In this activity we inquired all the same questions to students. When interview start students did not desire to speaking because we were record what they said to papers. After we achieved our objectives about this survey and we analyzed that information.
The first question directed to the research group ’’ what is Molecular Gastronomy mean to you?’’ Our purpose with this question; find out about gastronomy students thinks about molecular gastronomy manners. Temper to table, very few gastronomy students are aware about molecular gastronomy term.
The second question directed to the research group’’ did you experience Implementing of Molecular Gastronomy Lessons in Constraint Applications?’’ Main purpose is in this question learn the level of external and internal environmental factors that what extent affect the to measure. Temper to table2, molecular gastronomy is not approached enough. This most because laboratory materials are not adequate for practical and theoretical studies for molecular gastronomy practices. So students don’t molecular foods in their schools.
The third question directed to the research group’’ Molecular Gastronomy Lesson What's The way Support Fusion Cuisine Applications?’’ Main purpose with this question is find out to what extent quantification benefits reached by learners who taking molecular gastronomy lessons. Temper to table3, gastronomy learners have not sufficient talent about that reason.
We measured this survey to gastronomy learners in order to find out learner’s awareness about molecular gastronomy. Learners reply to our questions but these questions but unfortunately answer is not necessary for issues scope. Students about molecular gastronomy in his answers to the questions were quite inadequate. In this context, higher education institutions at the undergraduate level gastronomy offering education in schools, molecular gastronomy courses and course contents Turkish cuisine, culture and food and beverage needs of industry where developments can meet the qualitative meet the conclusion that has been reached.
Turkish authorized offices must take care of needless molecular gastronomy on license level education and they must provide their students about Turkish kitchen, cultivation and food and beverage needs to industry on the attempt to answer to industries needs.
License level universities needs more practice about their field of gastronomy. Also students needs more workplaces in order to practice their gastronomy abilities.