The Bachelor of Gastronomy and Culinary Arts program focuses on the science and art of food, exploring culinary techniques, food culture, and the business aspects of the culinary industry. Its goal is to develop skilled culinary professionals who are innovative and can contribute to the evolving food landscape.

The Associate of Cookery program is designed to provide students with foundational skills in culinary arts, focusing on various cooking techniques and presentation styles. Its goal is to prepare students for a career in the culinary industry, emphasizing creativity, efficiency, and the importance of quality ingredients.

The Bachelor of Gastronomy and Culinary Arts program focuses on the art and science of food preparation and presentation. Its goals include developing culinary skills, understanding food culture and history, and emphasizing sustainable practices in the culinary field. This program is important for cultivating creativity and innovation in culinary arts to meet the evolving demands of the food industry.

The Bachelor of Gastronomy and Culinary Arts in English is a four-year, internationally oriented undergraduate program that educates the new generation of executive chefs, culinary researchers, menu designers, food and beverage directors, gastronomy writers, product developers, and sustainable food system specialists who will lead Turkey’s world-famous cuisine into the global fine-dining, luxury hospitality, and food-media spotlight. Offered at top-tier tourism and fine-arts faculties (Özyeğin University, Yeditepe University, Başkent University, Akdeniz University, Bilkent University, Bahçeşehir University, Istanbul Aydın University, and several English-medium programs that have opened since 2018), the program has become the most prestigious and competitive culinary education in the country because Turkish chefs now regularly appear on the World’s 50 Best Restaurants list, Michelin Guide Turkey continues to expand, and Istanbul has established itself as one of the planet’s leading gastronomy capitals.Students receive an elite education that fuses classical and molecular cooking techniques with deep culinary history, food science, management, and aesthetics, all delivered in English to prepare them for immediate international careers. The first two years build a rock-solid technical and cultural foundation through intensive kitchen laboratories and theoretical courses: classical French, Italian, and Ottoman-Turkish cuisine techniques, knife skills and fundamental cooking methods, food safety and HACCP, nutrition and dietetics, food chemistry and sensory analysis, history of world gastronomy with special emphasis on Turkish and Anatolian culinary heritage, wine and beverage studies (WSET Level 2-3 integrated), patisserie and artisanal baking, charcuterie and cheese making, menu planning and costing, food styling and photography, world cuisines (Japanese, Peruvian, Nordic, Middle Eastern), sustainability and zero-waste cooking, and academic English for gastronomy. The final two years focus on advanced creativity and leadership: molecular gastronomy and avant-garde techniques, experimental kitchen research, signature dish development, fine-dining service styles, food and wine pairing at sommelier level, restaurant concept design and feasibility studies, luxury hospitality management, food entrepreneurship and startup creation, gastronomy tourism and destination branding, food writing and criticism, television and digital content production, farm-to-table and regenerative agriculture projects, and a full-year graduation project that consists of either a complete restaurant pop-up (open to real paying guests for several weeks) or an original research-based cookbook with professional photoshoot.More than seventy percent of the curriculum takes place in state-of-the-art professional kitchens, research laboratories, and partnered Michelin-starred or 50 Best restaurants where students work real service shifts under executive chefs. Two mandatory internships (one in Turkey at establishments such as Neolokal, Mikla, Od Urla, Asmaaltı, Alaf, Sankai by Nagaya; one abroad through partnerships in Copenhagen, London, San Sebastián, Lyon, New York, Singapore, or Dubai) and constant masterclasses by visiting Relais & Châteaux and World’s 50 Best chefs guarantee that graduates leave with experience comparable to the world’s top culinary schools.Graduates are immediately hired at the highest level because Turkey’s gastronomy scene is exploding both domestically and globally. They become executive chefs, sous-chefs, and chef-owners at Michelin-starred and 50 Best restaurants (Turk Fatih Tutak, Nicole, Arkestra, Vino Lokal), luxury hotels (Four Seasons Bosphorus, Mandarin Oriental, Six Senses Kaplankaya, Maxx Royal, Regnum Carya), resort chains in Bodrum, Antalya, and Cappadocia, international restaurant groups opening branches in Istanbul, private yacht and palace kitchens, culinary schools as instructors, food and beverage directors of new boutique hotels, menu consultants for airlines and cruise lines, product developers for gourmet brands, gastronomy tour operators, food photographers and stylists, television hosts and producers for Netflix, MasterChef Türkiye, and international food channels, and increasingly as owners of their own critically acclaimed restaurants that appear on global lists within a few years of opening.Starting salaries for talented graduates now exceed most traditional four-year degrees, and successful chef-owners quickly reach multimillion-dollar valuations. The social prestige of English-medium gastronomy graduates has become extraordinary: once seen merely as cooks, they are now celebrated as artists, cultural ambassadors, and entrepreneurs who put Turkish cuisine on the world map alongside French, Japanese, and Italian traditions. Some continue to master’s programs abroad or join research kitchens such as Noma or El Celler de Can Roca, while the majority prefer to ride the gastronomic revolution at home andabroad.Inn short, the Bachelor of Gastronomy and Culinary Arts in English produces globally competitive culinary leaders who enjoy creative freedom, international recognition, exceptional financial reward, and immense cultural influence in an industry where Turkey is rapidly becoming one of the most exciting and respected players on earth.

The Master of Gastronomy and Culinary Arts (Thesis) program prepares students to delve deeply into the complexities of gastronomy, combining culinary skills with research-oriented projects. It aims to foster innovation in culinary practices and culinary research, exploring the cultural significance of food and the science behind it. This program is vital for those aspiring to become leaders in the culinary arts and food science sectors.

The Master of Gastronomy and Culinary Arts (Non-Thesis) program focuses on the integration of culinary skills with the cultural, historical, and social aspects of gastronomy. It aims to develop professionals who can innovate in culinary practices and contribute to the food industry through theoretical knowledge and practical experience. This program is essential for those looking to advance their careers in culinary arts and gastronomy management.

The Master of Gastronomi (Non-Thesis) program is designed to equip students with comprehensive knowledge and practical skills in the field of gastronomy. It focuses on culinary arts, nutrition, food science, and management in culinary settings. This program plays a significant role in fostering innovation and excellence in the culinary industry, thereby enhancing the cultural and gastronomic experience.

The Master of Gastronomi (Thesis) program is aimed at providing an in-depth understanding of gastronomy by combining culinary arts, food science, and research methodologies. The program emphasizes the importance of innovation in culinary practices and prepares students to contribute effectively to the gastronomy field through research and critical thinking. It is vital for developing expertise that enhances cultural appreciation and culinary heritage.

The PhD in Gastronomy program is dedicated to the study of food, culinary arts, and the cultural significance of gastronomy. It aims to equip students with advanced research skills and knowledge necessary to explore the interconnections between food, culture, sustainability, and health. The program is vital for promoting innovative practices within the culinary field and contributes to the understanding of gastronomy as a critical component of cultural heritage and identity.

The Associate of Culinary program focuses on providing students with the culinary skills and knowledge needed to excel in the hospitality and food service industry. Its goals include teaching cooking techniques, food safety, nutrition, and menu planning. This program is essential for preparing students for diverse roles within kitchens and restaurants, emphasizing creativity, presentation, and the art of culinary preparation.

The Associate of Pastry and Bakery program is designed to equip students with the skills and knowledge necessary to excel in the art of baking and pastry creation. This program focuses on both traditional and modern techniques, emphasizing creativity and technique, which are crucial for a successful career in the culinary arts.

The Bachelor of Gastronomy and Culinary Arts program is designed to immerse students in the diverse world of culinary arts, focusing on the science, art, and cultural significance of food. It aims to equip students with essential cooking techniques, food management skills, and an understanding of culinary traditions. This program plays a vital role in promoting culinary excellence and innovation in the food industry.