The aim of the Gastronomy and Culinary Arts Undergraduate Program is to raise chefs who are candidates to become chefs and managers in the food and beverage sector, who can present examples from national and international cuisines, as well as to contribute to the increase in the number of qualified and educated staff in the accommodation and food and beverage sectors.
Our program, which we aim to achieve this goal, has been prepared in a way that will increase the analytical thinking and communication skills of our students in a way that will enable them to grow as executive candidates who produce knowledge and are equipped with the skills and abilities to develop and apply this knowledge, and to encourage them to be creative and researcher.
Students who successfully complete the four-year program receive a Bachelor's degree in Gastronomy and Culinary Arts. In accordance with the structure of the accommodation and food and beverage sectors, students fulfill their graduation requirements by doing internships in accommodation businesses, restaurant kitchens and similar businesses, as well as their theoretical education.
Learning & Teaching Methods
Teaching - learning methods and strategies are chosen to increase students' skills such as self-study, lifelong learning, observation, teaching to others, research and presentation, critical thinking, teamwork, effective use of informatics, and practical application.
Access to Further Studies
Students who successfully complete the program can apply for master's and doctoral degrees in other disciplines that accept students from this field. In addition, our students who have completed their undergraduate education can continue their business life as academicians with the title of scientist after their graduate and doctoral studies.
Graduates of Gastronomy and Culinary Arts have lots of different opportunities. They can work at all types of businesses which serve food and beverages like hotels, holiday villages, restaurants, bars, catering firms, accomodations facilities, airlines, cruise ships, product development departments of food businesses, written and visual media institutions, educational institutions as manager, designer and practitioner. They work abroad. They can establish or manage their own businesses. They can produce academic articles and be an instructor. In order to work effectively, gastronomists, they must have necessary basic knowledge in this field. For this reason they have a long educational period. Having a university diploma from a reputative university is the minimum sufficiency for a gastronomy expert. Being aesthetic and innovative, responsibility, passion and patince is required in order to be successful fort his job. A gastronomist should use his/her knowledge to cope and solve problems. He/she should be innovative; could develop new products in line with the industrial standards and developments in this field. He/she should work hard to be an expert, engage himself/herself to his/her job and have teamwork spirit.