The fact that the need for the program has increased locally and globally, especially in recent years, has paved the way for the interest in our Gastronomy and Culinary Arts department to move to the forefront. Our main goal is to train pioneering leaders in carrying Turkish cuisine to the world platform. The main aim of our department is to train specialized personnel who will serve the food and beverage sector that can compete nationally and internationally, equipped with the theoretical and practical knowledge and skills needed in the food and beverage sector. Another aim of the department is to provide the sector with individuals who know Turkish and world cuisines and will be instrumental in the promotion of our Turkish cuisine.
Our students who will study in our Gastronomy and Culinary Arts department, which is a multidisciplinary science and art branch, will have the opportunity to practice in Turkish cuisine, world cuisines, pastry and bread making and many other courses, as well as theoretical courses in food science, nutrition and business administration, and will be able to blend theory and practice and progress towards gaining competence in the field. At this point, it is very important to contribute to the training of individuals who will contribute qualitatively and quantitatively to the development of the tourism industry in our country, who will protect and promote our rich culture that protects its cultural values.
Our students studying in the Department of Gastronomy, which acts as a bridge to transfer Turkish culture to future generations, will also be able to create a road map for culinary competitions, projects, scientific publications and research with expert chefs and academicians. One of the most important advantages of the program is that it will fill the shortage of competent teaching staff in this branch and our graduates will close the gap in the relevant field.
We are waiting for all our students, who are the chef candidates of the future, to Alanya, the most popular tourism and cultural paradise with its green nature and all colors, where they can use local products and reflect another spirit and excitement on their plates.
Assoc. Prof. Dr. Esra MANKAN
Head of Department
