The Bachelor of Gastronomy and Culinary Arts (Turkish) program is designed to produce professional chefs, managers, and entrepreneurs prepared for leadership roles in the hospitality and food and beverage sectors. The curriculum covers a wide range of subjects including international and Turkish cuisine techniques, food and beverage management, food science, the history and culture of gastronomy, as well as essential skills in business management, communication, and analytical thinking. The program balances theoretical education with intensive practical training; approximately 60% of courses are practice-based, with core modules in Turkish and world cuisines, bakery and patisserie, and hot/cold kitchen operations. Students also undertake at least 75 days of compulsory internships in the hospitality industry, gaining real-world experience in restaurant kitchens and hotels. Facilities include modern demo kitchens and a training restaurant. Upon graduation, alumni have diverse career opportunities such as becoming chefs in restaurants or hotels, pastry chefs, food & beverage managers, culinary consultants, TV program hosts, or opening their own gastronomic ventures.
