Gastronomy doctoral graduates can have the privilege and responsibility of educating the younger generations related to the field of gastronomy by taking part in the teaching staff of universities. In the same way, they can produce scientific products such as articles, books, projects by doing academic studies.
The department's working areas are Turkish Cuisine, Turkish Culinary History, Turkish Culinary Culture, Sustainability and Gastrotourism
Gastronomy doctoral graduates can have the privilege and responsibility of educating the younger generations related to the field of gastronomy by taking part in the teaching staff of universities. In the same way, they can produce scientific products such as articles, books, projects by doing academic studies.
In line with the university and YÖK regulations, horizontal transfers can be made through similar programs.