BAUFarm

As the BAU Department of Gastronomy and Culinary Arts, we believe that limiting the world of gastronomy to cooking alone makes no sense. For this reason, we want the chefs we train to know the story not only of the dish but also of the ingredients they will cook.

With this vision, so that our students can understand the journey of a seed from the moment it falls into the soil until it is served to a guest, we prioritize enabling them to engage in agricultural production with a "seed to plate" mentality, for use in classes and at our BAU GastroArt restaurant.

Our garden, where a variety of summer and winter crops are grown, is located on the terrace floor of our department as Türkiye's best "terrace garden". In this way, we aim for our students to graduate from our school as chefs with a vision of "sustainable agriculture and ecosystems".

In addition, our terrace garden is home to 500 special worms that produce clean compost from the natural leftovers of classes. In other words, our garden, with a fully self-sustaining world of its own, can maintain its productivity without needing any outside support.

Finally, our terrace garden also enables our students to produce using a "Hydroponic System", which offers the opportunity for soilless farming and is seen as a near-term solution to the shortage of agricultural land caused by the urbanization of arable land.