Gastronomy and Culinary Arts

The main purpose of the Gastronomy and Culinary Arts Undergraduate Program is to train professionals who have the potential to become chefs and managers in the food and beverage sector and who can offer examples from national and international cuisines. At the same time, it aims to contribute to meeting the need for a qualified workforce in the accommodation and food and beverage sectors. The program aims to train managerial candidates who can produce knowledge and apply this knowledge by developing analytical thinking, communication skills, creativity and research abilities of its students.

The program is designed with teaching methods that aim to increase students' skills such as working on their own, lifelong learning, observing, teaching others, conducting research and making presentations. In addition, critical thinking, teamwork, effective use of information technologies and practical applications are among the important teaching strategies. Our students are trained as future leaders and experts with the education they will receive from academicians who are experts in their fields.