GASTRONOMY AND CULINARY ARTS – Department Information
Head of
Department: Assoc. Prof. Dr. Gökhan YILMAZ
Address:
Isparta University of Applied Sciences
Phone: +90
246 214 71 00
Fax: +90 246 214 71 10
Email:
gokhanyilmaz@isparta.edu.tr
ECTS
Coordinator: Assoc. Prof. Dr. Gökhan YILMAZ
General
Information:
Program
Objective: The Gastronomy and Culinary Arts Master’s Program (with thesis) aims
to train experts who can produce scientific knowledge in the field of
gastronomy, possess critical thinking skills, develop innovative approaches,
and generate research-based solutions. The program addresses gastronomy not
only as a culinary practice but as a multidisciplinary field with cultural,
artistic, economic, and sustainability dimensions.
Program
Content: Gastronomy is handled in an integrated structure with disciplines such
as nutrition, food technology, cultural anthropology, tourism, art, and
management. Students gain theoretical and practical knowledge in areas such as
scientific research methods, sensory analysis, culinary innovation, sustainable
gastronomy, food culture, and gastronomy tourism.
Program
Features: With an interdisciplinary approach, gastronomy is evaluated within
the axes of cultural heritage, sustainability, innovation, and economic
development. Students develop skills in conducting scientific research, project
development, and academic publishing. Through collaborations with industry,
public institutions, and academia, students gain practical experience. The
program focuses on current topics such as local products, geographically
indicated foods, sustainable kitchen management, and gastronomy diplomacy.
Career
Opportunities: Graduates can work as academics, researchers, gastronomy
consultants, food and beverage managers, product development specialists,
gastronomy tourism planners, or experts in public institutions. They can also
contribute to the sector through their own entrepreneurial initiatives.
Program
Objectives:
The
Gastronomy and Culinary Arts Master’s Program (with thesis) is an
interdisciplinary program that considers gastronomy not only as the art of
cooking but also as a cultural, artistic, economic, scientific, and sustainable
system. The main goal is to train experts who can produce scientific knowledge
in gastronomy, think critically, develop innovative solutions, and adopt
research ethics and sustainable gastronomy principles.
The program
equips students with advanced theoretical knowledge and practical skills,
enabling them to analyze local and global gastronomic values, evaluate the
interaction between food, culture, and tourism in a multidimensional way, and
conduct research in areas such as kitchen management, product development, and
gastronomy tourism. It also aims to provide competencies in applying scientific
methods, collecting and interpreting data, and contributing to both academia
and industry. Furthermore, the program allows students to specialize in
innovative culinary practices, gastronomy diplomacy, geographically indicated
products, and sustainable kitchen management.
Program
Aims:
The aim of
the Gastronomy and Culinary Arts Master’s Program (with thesis) is to train
experts who can produce scientific knowledge in gastronomy, conduct research
and analysis, develop innovative and sustainable solutions, and have a
comprehensive understanding of cultural heritage. The program aims for students
to contribute to academia and the sector by addressing gastronomy in its
cultural, artistic, and touristic dimensions.
Degree
Awarded:
Graduates
who complete this program are awarded a “master’s degree in Gastronomy and
Culinary Arts.” Since the program is thesis-based, graduates are entitled to
receive the title of “Master of Science (M.Sc.).”