The aim of the Department of Gastronomy and Culinary Arts is to provide students with knowledge, skills and competence in multidisciplinary fields such as food, art, tourism, design, engineering, anthropology, agriculture, digital media on the basis of Turkish and world cuisine culture and practices. Our accredited department transfers every stage from the kitchen to the business to the students with sustainable technologies and techniques accompanied by expert academic staff. It aims to research basic quality criteria such as food hygiene and safety, current trends and culinary trends, approaches and philosophies in gastronomy at an academic level, especially to promote and advance Turkish culinary culture in the international arena, and to train future influential, successful and leading chefs, managers and experts in their fields at a level that can compete.
Raised in Gelişim, sees change and development as an indispensable element of his life, makes a difference while doing his job, is solution-oriented, believes in teamwork, has a leading spirit, scientific approach to the field of gastronomy, has a command of the philosophy of his profession, is sensitive to society and its environment, has a creative and original mindset, to train qualified gastronomy experts who know Turkish and World cuisines and different eating and drinking cultures.
Graduates of Gastronomy and Culinary Arts department have the opportunity to work in all kinds of environments related to eating and drinking in public and private organizations. In addition, our graduates who have positions such as gastronomy specialist, manager, chef, assistant chef, section chef, pastry chef, in places such as five-star hotel kitchens, food and beverage establishments, workplace kitchens, cruisers, collective nutrition and food systems - catering companies, They can find opportunities to write books about gastronomy, print and visual media programs, blog writers, and work in academic fields.
It can be a suitable choice for those who are interested in gastronomy, art, developing technology and sustainable production methods, who want to specialize in applied culinary education, who want to have competencies in food safety, who want to get to know, learn and apply Turkish and world culinary cultures throughout the food and beverage business.
Students who can successfully complete the four-year undergraduate program can work in the kitchen team of national and international five-star hotels or in the food and beverage departments; They can work in the kitchen or business departments of restaurants, in the product development departments (R&D) of food businesses, in institutions that provide training in the food and beverage sector, and in visual-print publishing organizations as representatives of their fields.
The Department of Gastronomy and Culinary Arts accepts students to associate degree / undergraduate programs with horizontal transfer within the quota in line with the "Regulation on the Principles of Transfer Between Associate and Undergraduate Degree Programs in Higher Education Institutions".
All students who want to pass the Gastronomy and Culinary Arts department by Vertical Transfer are placed by ÖSYM if they get enough points by taking the Vertical Transfer Exam. Students who meet all the requirements are thus entitled to a four-year undergraduate education at our school. In addition, if Istanbul Gelişim University associate degree students earn the paid quota with DGS, they will have the opportunity to study with 50 percent scholarship.