As in the rest of the world, interest in Gastronomy and Culinary Arts has increased in recent years in our country and has become an important profession. Gastronomy is the transformation of eating and drinking culture into science and art. Gastronomy is not just a process related to the preparation and consumption of foodstuffs. It is a branch of science that includes the detailed understanding, application and development of all the characteristics of food and beverages starting from their historical development process and their adaptation to today's conditions. Since the methods and approaches used in gastronomy studies are compiled from other disciplines, they are interdisciplinary in nature.
The Department of Gastronomy and Culinary Arts, Faculty of Tourism aims to train young executive chefs who are equipped with the necessary knowledge and skills, have high analytical thinking and communication skills, can compete internationally, are disciplined, determined, inquisitive and innovative in their working lives. In the Gastronomy and Culinary Arts Undergraduate Program, which has an education-training period of 4 years, students will take scientific preparation and competency complementary courses in their first years. The art of gastronomy does not only mean cooking. Therefore, theoretical courses blended with necessary practical courses will ensure that our students acquire the cultural and scientific background and are trained as gastronomes with a vision in all areas related to food.
