Gastronomy and Culinary Arts (TR)

It is an interdisciplinary program that ensures the development of the rich Turkish culinary culture, its promotion at an international level and the preservation of its prestige, and also trains both chefs and managers who know and follow world cuisines, are equipped with modern and classical cooking techniques, food and beverage management, cost control and menu engineering, have a good command of the food safety system, are environmentally sensitive and can present cooking culture and activity in a visual feast by combining it with interdisciplinary subjects such as painting, sculpture, philosophy, etiquette, business administration, tourism and engineering fundamentals together with the staff under their responsibility.