GASTRONOMY AND KITCHEN ARTS DEPARTMENT

GASTRONOMY AND KITCHEN ARTS DEPARTMENT

The word 'gastronomy' was used for the first time in 1801 by the French writer Joseph Berchoux. It is a Greek word and means "food law". Gastronomy, hygienic, well-organized, pleasant and delicious cuisine; It also means the system and system of food. The importance given to the taste and visuality of the food was influential in gastronomy becoming a science.

The main purpose of the Department of Gastronomy and Culinary Arts within the School of Applied Sciences; to raise students with a high entrepreneurial spirit who can prepare all edible food items in a hygienic and healthy environment, ready to be eaten in a healthy way, know and prepare national and international culinary cultures. It is another aim of the department to train staff and executive chefs who are equipped with knowledge and skills that can compete internationally. Our Gastronomy and Culinary Arts Undergraduate Program aims to prepare its students for business life with their kitchen shows, practices and summer internships during their four-year education, and to offer their graduates a professional career opportunity.

The education and training period in the Department of Gastronomy and Culinary Arts is 4 years. The language of education in the department is Turkish; students are given 2 terms of compulsory English lessons. To the students of the department; In addition to the theoretical and practical courses related to the History of Gastronomy, Culinary Practices, Turkish Culinary Culture and International Cuisine, training is provided in areas such as Business, Accounting, Management-Organization and Business and Social Security Law, which can help them gain a professional career.

Our university has taken its first students to the Department of Gastronomy and Culinary Arts in the 2019-2020 academic year.