About Us

Gastronomy and culinary arts is not only a science of food and eating and drinking, but also a philosophy of art and culture. Gastronomy and culinary arts education is prepared as theoretical and applied courses. Students do internships in order to gain experience by practicing and to get to know the sector and to reinforce their experience in businesses. The main aim of our department is to train managerial candidates who are equipped with the necessary knowledge and skills in the field and who can compete internationally. During the four-year undergraduate program, food and beverage service, management and automation, cost accounting, cooking techniques, food technology and legislation, food and culture are taught. Another aim of the department is to preserve the rich local and national culinary culture in an academic environment and to promote this culture internationally. English, German, Russian and French are taught as additional languages in the department. Classical cooking techniques, French, Turkish, Ottoman, Ottoman, Mediterranean, Far Eastern cuisines and Modern cuisine techniques are taught practically. In addition to courses such as pastry and chocolate preparation techniques, oenology, world cuisines, theoretical courses such as creative cooking, principles of nutrition, the art of food decoration will examine the culinary art and culture in depth from different perspectives in a practical and theoretical way. Believing that eating and drinking is an art, the program also provides students with training in areas such as basic aesthetics and art education, event management and entrepreneurship.