Gastronomy and Culinary Arts incorporates a philosophy of art and culture as well as being a science of eating-drinking. Culinary Arts, which has long been among the programs of various international universities and institutes, has also been a focal point in Turkey. The fact that cultural structure is changing and tourism is the most rapidly developing sector in Turkey have played a significant role in this outcome. In this regard, the objective of Gastronomy and Culinary Arts is to train chefs who can offer samples of local and international cuisine and become candidates for being cuisine chefs and managers in the food and drink sector. They are also expected to contribute to increasing the number of qualified and educated individuals who are much needed in accommodation and food and drink industries. These individuals are being trained in a way to improve their communication and administrative knowledge and skills, and they will generally have roles in the service industry.
Education at International Standards
To carry the Turkish tourism industry a step further, a hybrid syllabus was created by reviewing the tourism syllabuses of the most prominent universities in the world and by taking the sectoral needs into consideration. The most current books, which have been used by the most prominent universities in the world, are reviewed and offered to our students as primary and supplementary sources of information. Our students have a chance to analyze the sector and blend theory and practice through their project homework. Through internships in tourism enterprises, they get to know these institutions on-site during their training. They also get to do their internships abroad if they desire.
Being a Student of the College of Tourism at ABU
Our students come from different cities throughout our country and different parts of the world and create a heterogeneous and rich environment. The first year of our 4-year education period predominantly offers business and administration courses; thus, our students get to acquire knowledge about administration and business. In the next period, in addition to theoretical courses on gastronomy and culinary arts, our students learn about various cuisines around the world in an applied fashion. In the final year of their academic training, our students carry out a scientific study using scientific methods which is related to a field of their interest. This study is significant for those who would like to pursue master’s studies or advance in the sector as it provides insights into identifying problems, finding solutions and preparing reports.
Information on the Department and General Conditions
The Department of Gastronomy and Culinary Arts provides courses fully in English. Our students learn a second foreign language provided by our university during their education. They get courses of a total of 240 ECTS for 4 years/8 semesters. They can also do Minor and Double Major degrees.
Theoretical knowledge and vocational practice should be provided hand in hand in a well-planned program in tourism education. Within this context, our academic staff consists of teachers who have sectoral experience. Therefore, our teachers are familiar with the sector, in touch with the industry, and they occasionally get together with representatives of the sector to form alliances. In addition, they contribute to the scientific world with scientific publications and by attending conferences.