Journal of Toque and Apron (JT&A) is a journal published by the Makassar Tourism Polytechnic and managed by the Culinary Arts Study Program. The purpose of JT&A is to serve as a publication medium and share knowledge and skills related to the culinary world, with coverage - but not limited to; The profession of chef and commercial kitchen crew, Characteristics of non-processed and processed food and food ingredients, Application of culinary arts knowledge and skills in food processing and dish presentation, Commercial kitchen management, marketing of food products, restaurants by chefs, Socio-cultural perspectives on various food products, and; Culinary tourism, both studied based on various scientific perspectives.

The types of articles published by JT&A:
Research articles, which are articles derived from personal research such as final assignments, theses, theses, and dissertations - as well as communal research with certain funding, Conceptual-theoretical review articles, which are articles in the form of studies of phenomena based on certain conceptual-theoretical perspectives, and; Critical discourse articles, which are articles in the form of critical discourse, especially regarding the profession of chef and commercial kitchen crew and culinary tourism.

JT&A is published in two issues: 
1. General issue, which contains articles with a general publishing model, and;
2. Special issue, which contains articles with a special publishing model.