Gastronomy and Culinary Arts

Nowadays, with the advancing technology and changing customer preference, the dishes prepared in the plates should appeal to the eye before feeding.

Preparing plates that appeal to the eye can be possible with the chefs who have developed their artistic ability and knowledge and skills. Our department, which will be opened within the Gaziosmanpaşa University Faculty of Fine Arts, wants to educate its students not as a chef but as an artist with the principle of ‘Cookery is an art and cook is an artist’. In this context, the course aims to develop students' knowledge and skills related to plate decoration with the theoretical and applied arts and culinary culture courses. Another aim of the department is to contribute to the preservation of the rich Turkish culinary culture and to promote this culture in the international arena. During the four-year undergraduate program, it is aimed to teach food and beverage management and all the subtleties of the art of cooking from the most basic to the most advanced level. In our department, which aims to contribute to the promotion of our culinary culture and foods in Turkey and abroad, it is desired to be taught with local dishes, original recipes with historical backgrounds.

One of the aims of this course is to enable students who know traditional Turkish cuisine and international cuisine to contribute to the creation of new forms by constantly improving themselves and to add value of the products that have been revealed during the course. Thus, students who produce and share their experiences with the society during their education process will have the opportunity to introduce themselves, their faculties and universities, their cities and even their country in different fields.