Dear Students,
The world is in the process of rapid change, and this process has affected food and beverages field, fundamental to our life, more than any other field. As a reflection of these changes, the rising significance of “Gastronomy and Culinary Arts” has become more obvious every passing day. We designed this department by carefully taking into account both the needs of the industry as well as those of you who will work in the industry. When you graduate and commence your professional business life, we would like you to be a self-confident chef who is able to put his/her knowledge into practice, articulate innovative ideas and develop them into unique designs.
Department of Gastronomy and Culinary Arts has a multidisciplinary structure that involve both gastronomy, food, tourism and management sciences within itself. Program aimed to educate students; who equipped with knowhow and skill and can compete in international arena through the offering compulsory, elective and applied courses as such; Food Science, Food Safety and Hygiene, Fundamentals of Gastronomy, Culture Art and Gastronomy, Kitchen Management, Food & Beverage Management, Restaurant Management, Cost Control & Purchasing in Food and Beverage, Kitchen Practices and Cooking Techniques, Gastronomy Tourism, Beverage Technology, Science of Milk/Meat/Fisheries, Nutrition Principles, Menu Planning, Turkish Cuisine and Regional Cuisines, Pastry & Bakery Products Practices, World Cuisines, Kitchen Movements, Molecular Gastronomy, Slow Food, Turkish and Ottoman Culinary Culture and Local Cuisines in Gastronomy… In addition, program courses are supported and consolidated by diverse vocational events, seminars, internships and collaborations with private or public intuitions. Internship is also obligatory for 60 days which is considered to provide detailed information and relevant experience in the gastronomy related sectors.
Students who successfully complete the program will be able to receive the “Gastronomy and Culinary Arts” undergraduate diploma and they can be employed as a/an;
- Chef at Food & Beverage Department (National Accommodation Establishments)
- Chef at Food & Beverage Department (International Accommodation Establishments)
- Chef at Restaurant / Café / Bar (Private or Public Institutions)
- Manager at Restaurant / Café / Bar (Private or Public Intuitions)
- Manager at Research & Development Department (Food Establishments)
- Instructor Chef at Academic Intuitions
- Instructor at Intuitions (which provide education about Food & Beverage Industry)
- Academician in Academic Intuitions
- Entrepreneur at Restaurant / Café / Bar