Higher education in gastronomy: descriptive analysis of dissertations produced in Brazil

Authors

  • Maria Henriqueta Sperandio Garcia Gimenes Minasse Universidade Federal de São Carlos

DOI:

https://doi.org/10.7784/rbtur.v9i1.703

Keywords:

Higher education. Gastronomy. Master dissertations. Brazil.

Abstract

The general purpose of this article is to assess the current situation of researches conducted in Brazil at the post-graduation level (masters degree) on professional training in Gastronomy. We have conducted literature review, documental research and descriptive analysis of dissertations defended on the subject matter in Brazil until the end of 2012. We have analyzed: the educational institutions and post graduations programs involved; keywords shown in the dissertations; researchers’ profile (major graduation and professional experience); general objectives and the research’s scope; methodologies used. The main results show: the predominance of researches conducted in the city of São Paulo, researchers with some degree of experience in Gastronomy (with respect to training and professional practice), predominance of researches focused on the learning/teaching process, predominance of qualitative research, and the lack of detailed description of methodologies used in some researches.

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Author Biography

Maria Henriqueta Sperandio Garcia Gimenes Minasse, Universidade Federal de São Carlos

Bacharel em Turismo, Mestre em Sociologia, Doutora em História. Professora do Departamento de Geografia, Turismo e Humanidades da UFSCAR.

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Published

2015-04-22

How to Cite

Gimenes Minasse, M. H. S. G. (2015). Higher education in gastronomy: descriptive analysis of dissertations produced in Brazil. Revista Brasileira De Pesquisa Em Turismo, 9(1), 156–173. https://doi.org/10.7784/rbtur.v9i1.703

Issue

Vol. 9 No. 1 (2015): January/April

Section

Articles

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