| Gastronomy and Culinary Arts have taken their place among the fields of art that have increased in number in our country and in the world. Our Gastronomy and Culinary Arts Department was established within the Faculty of Fine Arts in order to develop the cuisine, which is an output of our country's location and cultural richness, and which is located in a unique place in the world, with its technical knowledge and artistic equipment.
As the Gastronomy and Culinary Arts Department, our goal is to train chefs who can use the latest technologies in the field with the awareness of authentic elements, talent and creativity, and integrate them with an advanced perception of quality.
In this context, in addition to the curriculum, which is mainly designed for practice, an internship application to increase the student experience with the support of professionals is also included in the education process. Students who successfully complete the department; can be employed in many branches of the hotels, restaurant and catering industry with different titles. Also research chief (test cook), culinary scientist, catering manager, catering manager, kitchen manager, restaurant supervisor-coordinator, restaurant manager etc. can work in cadres; They can be food researchers, food writers, food processors, food stylists, food architects, menu developers, recipe developers, food and beverage trainers, gastronomy specialists, or they can establish their own workplaces in line with their expertise. |