The aim of the department is to train qualified executive chefs for accommodation and food and beverage businesses by providing a contemporary, scientific and quality education and training in the field of Gastronomy and Culinary Arts. In line with this aim, students will have the opportunity to learn a second foreign language if they wish during their education in 100% English. During their education, Gastronomy and Culinary Arts students are equipped with knowledge and skills related to foreign language, information technologies, tourism sector and tourism enterprises, Turkish cuisine, international cuisines, nutrition principles, food science and technology, food and beverage production.
In this direction, the programme teaching objectives define the goals that the graduates are expected to achieve within the first 3-5 years after the education as follows:
- To actively contribute to the sector by working as an executive chef or kitchen leader in national and international food and beverage businesses,
- To develop innovative, sustainable and culturally sensitive practices in the field of gastronomy with knowledge of Turkish cuisine and world cuisines,
- To specialise in applications based on food safety, hygiene and healthy nutrition principles,
- To become individuals who shape the sector by transferring their knowledge and skills to entrepreneurship, research or academic career fields,
- To take an effective place in the global gastronomy field with multilingual communication skills, especially in professional English.
