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Aim and Objectives

Aim of the Program

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 cuisines culture and practices. Our accredited department transfers every step from kitchen to business with sustainable technology and techniques, accompanied by expert academic staff. 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, to introduce and move forward especially Turkish culinary culture in the international arena, to train successful and leading chefs, managers and experts in the field to compete in the future. .

 

Objectives of the Program

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.