GASTRONOMY AND CULINARY ARTS (ENGLİSH)

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.

 

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.

 

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.