Bachelor of Gastronomy and Culinary Arts

Gastronomy and Culinary Arts department; During the four-year undergraduate program, the candidates are trained in fields such as international cuisine techniques, Turkish cuisine techniques, food and beverage management, food science, food culture and history, having all the necessary academic and current knowledge and practices in their field, developed themselves in cultural and social fields, scientific It provides training in the direction of training kitchen chefs who can solve problems and work with methods, combine all these knowledge and skills with universal knowledge and practices, and use them in a way that will be beneficial to their country and the society they live in. In addition to academic courses, students have 75 working days of workplace internships that they are obliged to do in accepted businesses. It is possible for undergraduate students to study and/or do internships at universities in the country and abroad with the ERASMUS and FARABI programs.