General Information
Gastronomy has a very important place in introducing food culture to the world. 25 percent of travelers travel to learn about gastronomy and the food culture of the places they travel to. Since each country has its own food culture, we need to present our food culture well in order to introduce Turkey more to the world cuisine. The Gastronomy master’s program has been approved by the Council of Higher Education and has started education within the Faculty of Tourism as of the 2020-2021 Academic Year.
Course Program Points and Fees Purpose of the Program Goals Education-Teaching Methods Career Opportunities Academic Staff Contact
The aim of the Gastronomy and Culinary Arts Undergraduate Program is to train chefs who are candidates for becoming kitchen chefs and managers in the food and beverage sector and who can offer examples from national and international cuisines, as well as to contribute to the increase in the number of qualified and educated personnel who are lacking in the accommodation and food and beverage sectors. Our program, which aims to achieve this goal, has been prepared in a way that will increase the analytical thinking and communication skills of our students and encourage them to be creative and inquisitive, so that they can be trained as managerial candidates who produce knowledge and are equipped with the skills and abilities to develop and apply this knowledge.
Teaching – learning methods and strategies are selected to increase students’ skills such as self-study, lifelong learning, observation, teaching others, research and presentation, critical thinking, teamwork, effective use of informatics, and practical application. Our undergraduate program, with our distinguished academic staff and expert staff, prepares our students as future chefs / experts.
Job Opportunities
There are many options for graduates of the Gastronomy and Culinary Arts Department to practice their profession. They can work in all kinds of businesses where food and beverages are prepared and served, such as hotels, holiday villages, restaurants, bars, catering companies, accommodation facilities, airline companies, cruise ships; in the product development departments of food businesses, in visual and written press organizations, and in educational institutions as managers, designers and implementers. They can find the opportunity to work abroad in line with their talents. They can establish and manage their own businesses. They can do academic work and teaching in their fields.
Academic Staff
| Title Name Surname | Duty | E-mail Address |
|---|---|---|
| Yrd. Doç. Dr. Yiğit Sebahattin Bozkurt | Head of Department | [email protected] |
| Öğr. Gör. Zeynep Demir | Lecturer | [email protected] |
| Öğr. Gör. Can Şişli | Lecturer | [email protected] |