The purpose of Department of Gastronomy and Culinary Arts is to train chef candidates who will be the ambassadors of the food culture of our country; use cooking techniques within the framework of food safety rules and follow the changes and innovations in gastronomy and its interaction areas as well as specializing in traditional cuisines.
The mission of Gastronomy and Culinary Arts Program is to train high qualified chefs, academicians and managers who have contemporary values in the food and beverage sector, who are equipped with practical and theoretical knowledge and skills at international standards and are capable of serving as senior managers.
As a result, with international cooperation, we set out with the vision of training gastronomy graduates who are disciplined, qualified, and equipped with top talents in all countries. Our aim is to provide quality education at an international level and be recognized as a leading educational institution in this field.
Our mission as the Department of Gastronomy and Culinary Arts:
The vision of our department is to be the leading Gastronomy and Culinary Arts Department by following national and international developments in the field of Gastronomy and providing the integration of applied and theoretical education with sectoral collaborations.