|Nominal duration||4 years|
|Tuition fee||$6,000.00 per year|
High school / secondary education (or higher)
The entry qualification documents are accepted in the following languages: English / Turkish.
Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original.
You must take the original entry qualification documents along with you when you finally go to the university.
ÜDS: min 55 TOEFL IBT: min 79 TÖMER B1
At least 2 reference(s) should be provided.
Student visa and passport and notarised copies of these documents,
Today, rather than just eating people give more importance to sensory, chemical and microbiologic quality of food and beverages. On the other hand, service and presentation of meals are significant in terms of consumer choice. Depending on the social and cultural changes, differences in feeding behaviour; a rising demand for different tastes is seen in a global world. The process which includes preparing all food and beverages according to a consumer’s pleasure and taste, healty and safe constitutes the study area of gastronomy. Gastronomy has started to get attention in our country as the world and the obligation for proffesionilization in this field is ensued. Our department, which is found to train experts in line with these developments, lectures of general culture, art culture, business, nutrition and nourishment are given. Program is integrated with the studies and exercies of kitchen, organization and presentation. The basic principle is all vocational lectures are applied courses under the supervision of experts. This department program, which integrates cuisine and art in each other, covers a four year process. The last two years students are provided work placement in high level businesses. Students graduates as gastronomists. A gastronomist is an expert in food and beverage preparation and presentation. Contrary to classical chefs, they have knowledge of pyhsical and chemical processes of food preparation. These taste experts are innovative, and can produce interesting food by using special equipment and techniques. They have comprehensive knowledge on healthy nutrition and current technology. They can work as manager, designer and executive at both national and international hotels, holiday villages, restaurants, catering firms, rest areas, airlines, cruise ships. We have sufficient classrooms, laboratories, academician and profesyonals. In this process, in order to ensure practical development of our students, a fully equipped kitchen which has a wide area of 640 m2 completed. Expert instructors will give major area courses which require expertise, During undergraduate study period, our students will be encouraged to attend national and international contests.
Graduates of Gastronomy and Culinary Arts have lots of different opportunities. They can work at all types of businesses which serve food and beverages like hotels, holiday villages, restaurants, bars, catering firms, accomodations facilities, airlines, cruise ships, product development departments of food businesses, written and visual media institutions, educational institutions as manager, designer and practitioner. They work abroad. They can establish or manage their own businesses. They can produce academic articles and be an instructor. In order to work effectively, gastronomists, they must have necessary basic knowledge in this field. For this reason they have a long educational period. Having a university diploma from a reputative university is the minimum sufficiency for a gastronomy expert. Being aesthetic and innovative, responsibility, passion and patince is required in order to be successful fort his job. A gastronomist should use his/her knowledge to cope and solve problems. He/she should be innovative; could develop new products in line with the industrial standards and developments in this field. He/she should work hard to be an expert, engage himself/herself to his/her job and have teamwork spirit.