The main departmental aim of the Gastronomy and Culinary Arts is to train international competitive, qualified, well equipped with the necessary knowledge and skills young kitchen managers for the developing tourism sector in our country. In addition to this, it is aimed to sustain the rich Turkish Culinary Culture in an academic environment and to promote this culture to world cultures and countries. During the four-year undergraduate program, it is aimed to provide students with all the important knowledge and skills related to food and beverage management and gastronomy, starting from basic nutrition principles to the most advanced level. During the undergraduate program, students will be trained in food and beverage management, cooking techniques, and Turkish and World Cuisines. Food and beverage management and cooking techniques courses are planned to be provided theoretically and practically to equip the students with both theoretical and practical knowledge and skills. Although the education language of the department is Turkish, students will be provided English and French/Italian/Japanese as a compulsory elective foreign languages during the four-year education period. Classical cooking techniques, French, Turkish, Ottoman, Mediterranean, international and modern kitchen techniques will be provided in practice. In addition to the culinary practice courses, culinary art and culture will be examined in depth, theoretically and practically, from different perspectives, with theoretical courses such as the history of food and beverage, world cuisine culture, tourism and food and beverage sociology.

Mission

In the context of scientific and professional development; to adhere to the principles of creative thinking, to be an entrepreneur, to understand the supremacy of science, to provide social benefit, to produce quality academic studies considering ethical values and innovations; and to provide qualified education that will contribute to scientific and economic wealth.

Vision

To be a prestigious program at the national and international level in the region with its students and academic staff in the field of gastronomy and culinary arts.

Aims

To produce graduates who are scientifically and professionally equipped and have adopted the values of the institution,

To carry out studies that bring innovations in the academic field and provide social benefit,

To make cooperation agreements with public and private institutions covering the training process and post-training process,

To enable the graduates to work in prestigious organizations at national and international levels.

Values

Thinking creatively,

Contributing to science,

Protecting the social benefit,

Considering ethical values,

Being innovative,

Being quality oriented.