BAUFarm

As the BAU Department of Gastronomy and Culinary Arts, we believe it makes no sense to limit the world of gastronomy to cooking alone. That is why we want the chefs we train to know the story not only of the dish but also of the ingredients they cook with.

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

Our garden, where various 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 as chefs with a vision for "sustainable agriculture and ecosystems".

In addition, our terrace garden is home to 500 special worms that turn natural leftovers from classes into clean compost. In other words, with an entirely self-sustaining world of its own, our garden maintains its productivity without needing any outside support.

Finally, the "Hydroponic System", seen as a near-term solution to the shortage of farmland caused by the urbanization of arable land and offering the chance to farm without soil, also allows our students to grow produce in our terrace garden.