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.
Target 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.
Career Opportunities
The students who graduate from gastronomy department can work in five stars hotel kitchens and F&B departments, in food industry businesses, corporation's kitchens, catering firms, in the cruise ships as gastronomy and profession experts, chefs, managers, etc. Moreover the graduated student can proceed their career academically, as academic staff.
Future of the Department
Gastronomy has become a field that continues to popularize with rising and changing trends. The developing gastronomy sector in the world allows for an increase in the number of establishments and the diversification of kitchen and service technologies. Sustainable gastronomy has a great impact on the perception of environmental sustainability. The importance of food and its wastes for life can produce solutions by working with multidisciplinary fields of gastronomy. For this reason, the future of the department opens up the most fundamental foreseen research opportunities today. Therefore, the demand for the Gastronomy and Culinary Arts department, which is still being renewed and developed, will continue to increase day by day.
Who Should Choose
Gastronomy and Culinary Arts department may be a suitable choice for those who interested in Turkish and world cuisine, culinary culture, open to innovations, interested in food and culinary arts,have a good command of cooking, culinary related phenomena or who want to improve themselves.
Working Places
Our students who can graduate from 4 years license education succesfully, can plan their business career in the kitchens or food and beverage departments of national and worldwide hotels, in the kitchens or managing departments of restaurants, in the research and development (R&D) departments of food industry companies, in the gastronomy and culinary institutions and in the visual and pressed broadcasting as the representative of their profession.
Programmes allowing Horizontal Transfer
Gastronomy department accepts students in undergraduate transfer within quotas in the direction of "Regulations Regarding Transition Between Bilingual and Bachelor Level Programs in Higher Education Institutions, Credit Transfer of Double Major, Minor and Minor Institutions".
Programmes allowing Vertical Transfer
All students who want to pass the Vertical Transfer to the Gastronomy Department are placed by the Student Selection and Placement Center (ÖSYM) when they get enough points from the Vertical Transition Examination. Students who fulfill all the requirements are thus entitled to four years of undergraduate education at our school. In addition, the VTS(DGS) students in Istanbul Gelişim University will have a chance to read 50% scholarship if their pre-license student VTS(DGS) earns their paid quota.