PROGRAMME PROFILE

The Gastronomy and Culinary Arts Undergraduate Program is a practice-oriented undergraduate program designed to provide interdisciplinary education in gastronomy science, culinary arts, food and beverage management, sustainable food systems, and gastronomy culture. The program is structured in accordance with the Bologna Process and the European Credit Transfer and Accumulation System (ECTS), and aligned with the Turkish Qualifications Framework (TQF), the European Qualifications Framework for Lifelong Learning (EQF-LLL), and the Qualifications Framework of the European Higher Education Area (QF-EHEA).

The program integrates theoretical knowledge with professional culinary practices through a student-centered and application-based educational model. Its academic structure covers gastronomy culture, culinary applications, sustainable gastronomy, food safety, menu development, creative gastronomy practices, digital gastronomy, and food and beverage management within a holistic perspective.
The target student profile includes individuals interested in gastronomy and culinary arts who aim to develop creative and analytical thinking skills, relate theoretical knowledge to practice, and demonstrate sensitivity toward sustainability and interdisciplinary learning. The program has been designed in consideration of current developments in the gastronomy sector, digital transformation, sustainable production approaches, preservation of cultural heritage, and changing consumer trends.
The educational process is conducted through theoretical courses, professional kitchen practices, workshops, laboratory studies, case analyses, and project-based learning activities. The curriculum aims to develop students’ analytical thinking, creativity, problem-solving, teamwork, and interdisciplinary evaluation skills.
Courses are categorized as core field courses, professional field courses, competency development courses, practical training, and internship courses to establish a balanced relationship between theoretical and applied learning. The program also emphasizes social responsibility dimensions such as sustainable gastronomy, ethical production, reduction of food waste, preservation of local culinary heritage, and support for cultural diversity.