Degree Awarded:Bachelor's Degree, Relationship with Competency Frameworks: TYÇ-TYYÇ: Level 6, EQF-LLL: Level 6, ISCED (2011): Level 6, QF-EHEA: First Cycle
Educational Aim of the Program
The Department of Gastronomy and Culinary Arts was founded with the aim of supporting all of its students in realising their ambitions in the culinary field within a diverse and fully inclusive educational faculty. We are dedicated to the advancement and preservation of the rich Turkish culinary heritage in an academic field and to the promotion of this culture throughout the world. Our ambition is to maximise our student's potential for learning and to develop their culinary skills. The gastronomy department is committed to widening the student’s knowledge, experience and providing a basis for lifelong learning. The department is the first four year culinary arts program established in a Fine Arts Faculty in Turkey. The program is designed to enable students to learn and practice the entire food production cycle, from the choice of raw materials to the processes that influence the final product's sensory profile and quality.
GASTRONOMY AND CULINARY ARTS (English)
Degree Awarded:Bachelor's Degree, Relationship with Competency Frameworks: TYÇ-TYYÇ: Level 6, EQF-LLL: Level 6, ISCED (2011): Level 6, QF-EHEA: First Cycle
Educational Objectives of the Program
The students will be able to develop a sound foundation of knowledge that they will be able to apply with culture, skills and ideas that are essential for producing, distributing and selling food in an innovative manner. Our graduates will play a crucial role in leading this sector by elevating the quality of production and guiding the market with their managerial skills. The teaching language is English. The program offers a wide range of courses on food, nutrition, food science, food and beverage management, control, marketing, food and culinary history, restaurant management, oenology, world culinary cultures, food styling, food photography and history of arts. Classical and modern culinary techniques as well as Turkish, French and Mediterranean cuisines are also included within our curriculum.
