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 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.
Objectives of the Program
The purpose is educate qualified authorities in Gelisim who can see change and development as indispensable element of life, make difference on his job, focus on solution, believe in teamwork, lead people, approach on gastronomy wih scientific perspective, have philosophy of occupation, be responsive to community, creative and genuine, know about Turkish and world cuisines and different food cultures.