As BAU Gastronomy and Culinary Arts, we argue that the idea of limiting the world of gastronomy to only cooking is unreasonable. For this reason, we want our chefs to master the story of not only the dishes but also the ingredients they will cook.
With this vision, we prioritize our students' ability to make agricultural production with the "from seed to plate" mentality to be used in lessons and in our BAU Gastroart restaurant, so that they can understand the journey of the seed falling on the ground until the moment it is served to the guest.
Our garden, where various agricultural products are grown in summer and winter, is located on the terrace floor of our department as the best "terrace garden" in Turkey. In this way, we aim for our students to graduate from our school as chefs with a vision in terms of "sustainable agriculture and ecosystem".
In addition, our terrace garden is home to 500 special worms that can create clean manure together with the natural products left over from the lessons. In other words, our garden, which has a sustainable world within itself, can maintain its efficiency without the need for any external support.
Finally, the "Hydroponic System", which is seen as the near-term solution to the lack of agricultural land that we encounter with the urbanization of arable lands, and which offers the chance to practice soilless agriculture, allows our students to produce in our terrace garden.