The
Department of Gastronomy and Culinary Arts is an interdisciplinary academic
program that brings together education, research, and practice in the fields of
food and beverage production and service. The department aims to produce
knowledge at national and international levels in the field of gastronomy, to
develop innovative practices in culinary arts and food and beverage management,
and to contribute to the sustainability of gastronomy-specific cultural values.
Our department has started admitting students in the 2025–2026 academic year and aims to train qualified human resources in the field of gastronomy and culinary arts. The education program seeks to provide students with a strong foundation both academically and professionally.
The program
adopts a holistic approach that recognizes gastronomy as not only consisting of
production and service processes, but also as having strong connections with
culture, history, economy, and society. In this context, the cultural heritage
of food, its connection to traditions and social values are addressed, and it
is aimed to develop gastronomic practices in line with sustainability
principles at both local and global levels.
The
Department of Gastronomy and Culinary Arts also considers it an important
responsibility to contribute to the preservation, development, and
international promotion of Turkish culinary culture. Accordingly, our
department aims to contribute to the gastronomy sector and the academic world
by educating individuals who are competent in their field, committed to ethical
values, creative, innovative, and socially responsible.
Our
graduates are trained with the knowledge and skills to work in various fields
such as the culinary sector, food and beverage management, gastronomy
consultancy, product development, food writing, and academic careers. The
Department of Gastronomy and Culinary Arts aims to contribute to the
development of the field of gastronomy at both national and international
levels by bringing together culture, art, science, and service.