Department of Gastronomy and Culinary Arts

About

The primary aim of the Bachelor's Program in Gastronomy and Culinary Arts is to train students with the knowledge and competence in food and beverage management within the tourism sector through theoretical and practical education. In line with this aim, the program's sub-objectives are as follows: 

● To train students who are knowledgeable about and able to apply nutritional principles, basic nutritional information, and fundamental kitchen techniques and equipment. 
● To train students who are knowledgeable about and competent in food science, food safety, and standards.
● To train students who possess the technological, technical, and administrative knowledge to manage the entire process from product production to presentation in a food and beverage business.
● To train students who are knowledgeable about and able to apply professional ethical standards and legal regulations. 
● To train chefs and managers who possess all the managerial skills and abilities in the food and beverage field and who can communicate effectively. 

Students who fulfill all program requirements and complete at least 240 credits graduate successfully from the program. Graduates of the Gastronomy and Culinary Arts department will work in managerial positions in the rapidly developing Food and Beverage industry worldwide. 

Graduates of the Gastronomy and Culinary Arts department can work as managers in the food and beverage departments of hotels, in restaurants, kitchens, and bars affiliated with this department, and in independent food and beverage businesses. It is also possible for graduates to pursue an academic career.

The Department's Mission:

To train skilled personnel needed by the sector in response to changing living conditions, to develop a dynamic program that supports practical training in Turkish and world cuisines with scientific education and includes business training that will improve students' managerial skills, and to bring tomorrow's food and beverage professionals to the sector and the scientific world.

The Department's Vision:

To train expert gastronomes and restaurant managers who will produce innovative, scientific, creative, and sustainable solutions in the food and beverage sector, introduce Turkish culinary culture and values to the world, and develop them according to changing living conditions with a universal perspective.