Gastronomy and Culinary Arts (Tur)

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.

The vision of the program is to be a department that draws attention to the issue of sustainability, provides benefits to the food and beverage sector in the light of science, introduces Turkish culinary culture on an international platform, trains experts who can develop different perspectives according to changing conditions, and is accepted nationally and internationally.

The mission of the program is to create an environment that trains individuals equipped with professional knowledge and skills, open to multidisciplinary approaches in the fields of food science, art, history, and economics, has an ethical understanding and social responsibility awareness, can research sector needs and find solutions, and has a leadership spirit and entrepreneurial spirit that can have a say at the international level, and continues education and research together.