About the Journal
Journal of Toque and Apron (JT&A)
The purpose of JT&A is to serve as a publication medium and share knowledge and skills related to the culinary world studied based on various scientific perspectives, 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.
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:
- General issue, which contains articles with a general publishing model, and:
- Special issue, which contains articles with a special publishing model.
Article Processing Charge (APC)
JT&A has no APC (Free of Charge)