The Gastronomy and Culinary Arts undergraduate program is planned with an innovative approach to train future leaders in this field.
By educating professionals equipped with theoretical and practical knowledge in a wide range of subjects such as nutrition, food science, food hygiene, new product development, food and beverage management and marketing, food culture and history, world culinary cultures, modern culinary techniques, the need for vision-holding chefs in all food-related areas, especially in tourism and refreshments sectors, will be largely eliminated.
The department of Gastronomy and Culinary Arts plans to train young executive, manager and chef candidates who are needed in the field of food and beverage management, educated in culinary culture and having a competitive potential at international level.