Gastronomy and Cullinary Arts

The Department of Gastronomy and Culinary Arts, established in 2013, has a staff that includes 1 associate professor, 3 assistant professors, 3 lecturers, and 2 research assistants. The curriculum includes both theoretical and practical courses related to food and beverage management, food science, cooking techniques, art, and design. In addition, elective courses and university-wide elective courses are offered, allowing students to choose courses based on their areas of interest.

The primary aim of the Gastronomy and Culinary Arts Department is to educate individuals who prioritize ethics in their professional lives and reinforce this through academic, technological, and social skills, with an analytical approach, problem-solving abilities, creativity, openness to development, and awareness. The secondary aim is to train graduates who are knowledgeable and equipped with sufficient information about Turkish cuisine culture, world cuisines, culinary history, cooking techniques, and pastry arts. Graduates will be capable of following the latest trends in gastronomy, staying updated with various local and international publications, interpreting them, and blending and synthesizing them globally. These graduates will be prepared to work in positions such as chefs, food and beverage business owners, gastronomic writers, educators, and food and beverage consultants.

The department also includes a mandatory internship program of 60 working days, ensuring students’ interaction with the industry. Additionally, to contribute to the sustainable development of the field of gastronomy and the growth of our students, participation in various scientific congresses, workshops, and seminars is encouraged, with the goal of nurturing graduates who are well-equipped in a multidisciplinary sense.

Assoc. Prof. Dr. Didem Berber
Head of the Department of Gastronomy and Culinary Arts