WHY DEPARTMENT OF GASTRONOMY AND CULINARY ARTS?

The mission of this department is to raise students as successful managers with the knowledge and skills to compete in the international arena, as expert chefs in national and international culinary culture, or as academics in the food and beverage industry. In order to create more job opportunities for students in national or international environments during their education, our department updates its courses by researching the needs of the food sector, examining industry organizations, and collaborating with them. Another mission of this department, which was established to introduce and promote Turkish and world cuisines, is to ensure that students grow as graduates who possess the fundamental characteristics of the sector. The basic qualities intended to be gained are: knowing and applying the techniques of Turkish and world cuisines, contributing to the research and protection of these cuisines, and examining issues of safe and quality food. This department has adopted a vision within the framework of the following headings in order to ensure that students are raised with the characteristics and responsibilities of being world citizens, as well as to provide them with the theoretical and practical knowledge and skills needed during their university education;

• Providing courses such as food technology, legislation, hygiene, risks, and storage conditions with a quality and permanent education approach in the light of science,

• Carrying out practices on Turkish culinary culture and regional recipes in a way that contributes to history, and teaching the intricacies of the art of cooking,

• Providing the communication and management skills they will need in business life,

• Improving the professional knowledge of students by providing courses related to business, tourism, management (kitchen, restaurant, cafe-bar, food-beverage management, etc.), and marketing,

• Gaining the necessary competencies; it is aimed to raise students who consider world resources, take part in reducing waste, support biodiversity, think globally and consume locally, respect living things and nature, fulfill social responsibilities, and uphold ethical values.