Gastronomy and Culinary Arts
The Department of Gastronomy and Culinary Arts offers a YÖK-approved undergraduate programme aimed at introducing, interpreting and developing national and international culinary cultures, whilst focusing on training creative, innovative and aspiring executive chefs.
The programme aims to develop not only students’ professional knowledge and skills but also the core competencies required in the 21st century, such as analytical thinking, effective communication, creativity, critical thinking, teamwork, and the effective use of information technology. Thanks to this comprehensive approach, our graduates enter the industry as individuals equipped to compete at both national and international levels within the gastronomy sector.
General Information
The Bachelor’s Degree Programme in Gastronomy and Culinary Arts is a four-year undergraduate programme taught in Turkish, offered by the Faculty of Applied Sciences. The programme aims to produce qualified graduates who meet both industry requirements and academic standards by integrating theoretical knowledge in the field of gastronomy with practical culinary skills.
Program Başkanı Mesajı
Gastronomi ve Mutfak Sanatları Bölümü olarak vizyonumuz; yerel ve evrensel mutfak kültürlerini bilimsel temellerle ele alan, yaratıcı, yenilikçi ve sürdürülebilir gastronomi anlayışına sahip, ulusal ve uluslararası düzeyde fark yaratan profesyoneller yetiştirmektir. Akademik bilgi ile uygulamalı eğitimi bütünleştiren eğitim yaklaşımımız sayesinde öğrencilerimizi yalnızca nitelikli şefler değil; aynı zamanda kültürel mirasa sahip çıkan, etik değerlere duyarlı ve sektörel gelişmeleri yakından takip eden bireyler olarak geleceğe hazırlamaktayız.
Yrd. Doç. Dr. Emine Erkanlı
Programme Overview
The Bachelor’s Programme in Gastronomy and Culinary Arts adopts an interdisciplinary approach to the science of gastronomy and the culinary arts, featuring a practice-oriented educational structure. Within the scope of the programme, students acquire theoretical and practical knowledge in the areas of culinary practice, food and beverage management, gastronomic culture and sustainability. Structured in line with academic and industry requirements, the programme aims to prepare graduates to become competent and well-equipped professionals in the gastronomy and food and beverage sectors.
Aims and Objectives
The aim of the Bachelor’s Programme in Gastronomy and Culinary Arts is, in line with the educational vision of the Faculty of Applied Sciences at Cyprus Aydın University and the Turkish Higher Education Qualifications Framework (TYYÇ), to produce individuals who can integrate theoretical knowledge with practical application in the field of gastronomy and food and beverage, who possess ethical values, have a developed awareness of sustainability, and possess high sectoral competitiveness.
In this context, the programme’s objectives are outlined below:
Educational Objectives:
The programme aims to enable students to learn the fundamental concepts, principles and methods related to gastronomy, culinary arts and food and beverage management; and to acquire knowledge and skills in line with the principles of hygiene, food safety, quality management and sustainable tourism.
Professional Objectives:
The programme aims to ensure that students attain the technical competence required to perform effectively in professional kitchens and food and beverage establishments; and to equip them with the professional skills necessary to take on responsibilities in the areas of culinary practices, service and presentation techniques, customer relations and business management.
Academic Objectives:
The programme aims to develop students’ skills in analytical thinking, problem-solving, conducting research and working in accordance with the principles of academic ethics; and to equip them with the fundamental academic competencies required for postgraduate education and scientific research. In line with these objectives, the programme seeks to enhance students’ employability at both national and international levels through a combination of theoretical courses, practical training, work placements and industry partnerships.
Accreditations
The Bachelor’s Programme in Gastronomy and Culinary Arts has been approved by the Higher Education Planning, Supervision, Accreditation and Coordination Council of the Turkish Republic of Northern Cyprus (YÖDAK) and is recognised by the Higher Education Council of the Republic of Turkey (YÖK). The programme’s educational activities are conducted in accordance with the legal regulations, quality assurance principles and higher education standards established by YÖDAK and YÖK.
Career Opportunities
Graduates of the Department of Gastronomy and Culinary Arts at Cyprus Aydın University have a wide range of career opportunities, spanning from chef, managerial and consultancy roles in the food and beverage sector—such as hotels, restaurants and catering companies—to setting up their own businesses; these opportunities extend to diverse sectors including food R&D, media and education, whilst also offering the possibility of transitioning to an academic career through postgraduate study.
The department prepares graduates to become experts in both the professional world and academia by combining theoretical knowledge with practical skills. The academic staff, with their industry experience, provide students with real-world kitchen experience and a forward-thinking perspective.
Programme Qualification Type
Admission Requirements
Cyprus Aydın University admits Turkish citizens who have graduated from secondary schools or equivalent institutions via the central entrance examination administered by the Student Selection and Placement Centre (ÖSYM).
International students who have graduated from secondary schools or equivalent institutions are eligible to apply directly to KAU provided they meet the admission criteria. These criteria include scores from internationally recognised examinations (e.g., SAT, GCE, IB) or university entrance examinations from certain countries.
For detailed information regarding the application and admission process for undergraduate programmes, please visit the web pages provided in the relevant links.
Admission Requirements
Admission Requirements for Turkish and Northern Cypriot Students
Admission Requirements for International Students
Admission, Recognition and Transfers
This document sets out the provisions regarding quotas, application requirements, the application and assessment process, and credit transfer for horizontal and vertical transfers to the degree programmes at Cyprus Aydın University, both from within Turkey and from abroad.
About Admission, Recognition and Transfers
Horizontal and Vertical Transfer Guidelines
Exemption and Adjustment Guidelines
Students
The Bachelor’s Programme in Gastronomy and Culinary Arts has a student representative to ensure student participation in the administration. Students can convey their views and suggestions via the university-wide student council; they can also share their feedback regarding the programme through designated communication channels. As part of the programme, regular course evaluation surveys are conducted to assess courses and the educational process. The feedback received is evaluated as part of efforts to monitor the quality of teaching and learning and to ensure continuous improvement.
Students
Staff
The academic and administrative staff working within the Bachelor’s Programme in Gastronomy and Culinary Arts play an active role in the planning, delivery and evaluation of teaching and learning activities. Academic staff are responsible for preparing course content, delivering practical training, managing assessment and evaluation processes, and providing student advisory services. Administrative staff, meanwhile, support the effective and orderly running of the programme’s academic and administrative processes. Activities within the programme are carried out in collaboration with relevant academic units and are regularly monitored in accordance with quality assurance processes.
Alumni
Communication with graduates of the Bachelor’s Programme in Gastronomy and Culinary Arts is maintained through the Cyprus Aydin University Alumni and Members Association. Communication, information sharing and feedback processes are carried out via this structure established with the alumni.
The views and experiences gathered from graduates are evaluated in efforts to monitor and continuously improve the programme’s teaching and learning processes. Furthermore, graduates’ employment status and professional development within the sector are tracked in line with the programme’s aims and objectives.
Cyprus Aydın University Alumni and Members Association
Cyprus Aydın University Career Centre
Employers and Industry Partners
As part of the Bachelor’s Programme in Gastronomy and Culinary Arts, partnerships are established with affiliated hotels and tourism businesses to support students in gaining professional experience. Through these partnerships, students are placed with relevant businesses for their work placements and practical training.
These partnerships with industry stakeholders help students understand sectoral expectations, develop their professional skills and enhance their employability. The programme aims to maintain its interaction with the sector in line with its educational objectives.
Akademik Kadro
Infrastructure and Physical Facilities
Gastronomy Kitchen,
The Gastronomy Kitchen provides a training environment equipped to professional standards where students can develop their theoretical knowledge of food and beverage production through practical application. In this kitchen, practical training is conducted across a wide range of topics, from basic kitchen techniques to advanced cooking methods.
Students learn, through practical application, the processes of food preparation, cooking, presentation and menu planning in accordance with hygiene and sanitation regulations; they also develop their professional knowledge and skills by experimenting with recipes from different culinary cultures. Furthermore, through practical sessions using modern kitchen equipment, students’ time management, teamwork and organisational skills are also supported.
This comprehensive training programme aims to prepare students to enter the industry as creative, innovative individuals capable of producing work that meets professional standards in the field of gastronomy.
News & Announcements
Events
Christmas Market Excitement on Campus
The Christmas Market event held at Cyprus Aydın University brought students together.
The Gastronomy and Culinary Arts Club also made an active contribution to the event. Club members participated in the Christmas Market with delicious food carefully prepared in the gastronomy kitchen, adding both flavour and colour to the event. The food, which was highly appreciated by the students, featured among the most popular stalls at the event.
The Christmas Market not only strengthened social interaction among students but also once again highlighted the contribution of club activities to campus life.
Visit to Kyrenia Municipality by the Department of Gastronomy and Culinary Arts as part of the Event Management Course
As part of the Event Management course at the Faculty of Applied Sciences, students from Cyprus Aydın University took part in a meaningful gathering in Girne. During the event, the official responsibilities undertaken by the municipality in the organisations it hosts were discussed.
Girne Mayor Murat Şenkul shared important insights regarding the planning process, licensing stages, and the role of local authorities in events held in the city. The programme took place with the participation of Assoc. Prof. Dr Tuğrul Günay and Lecturer Yılmaz Gündoğdu, whilst students had the opportunity to engage directly with the sector and strengthen their professional vision.
Students from the Department of Gastronomy and Culinary Arts at the Faculty of Applied Sciences, Cyprus Aydın University, took part in a practical ‘Event and Meeting Management’ course held at the Cratos Premium Hotel. This initiative was organised to enable students to gain a close understanding of the industry, helping them take a step towards professional life and supporting their preparation for the future.
A Meaningful Contribution to Cancer Awareness Day from Gastronomy Students
Students from the Department of Gastronomy and Culinary Arts at Cyprus Aydın University organised a meaningful event as part of Cancer Awareness Day. The students aimed to raise awareness on campus with pink-coloured doughnuts and cupcakes they prepared in the practical kitchens.
The baked goods were shared across the campus with the participation of gastronomy and tourism students and academic staff. Throughout the event, attention was drawn to cancer awareness whilst also supporting the students’ sense of social responsibility. The Department of Gastronomy and Culinary Arts’ practice-based education once again aligned with social awareness through this event.
Today at Cyprus Aydın University, students experienced a day that was both educational and full of adrenaline. Whilst our students reinforced their basic first aid skills, they then took part in a fire drill, simulating a real emergency to practise fire extinguishing and the use of fire extinguishers
The Department of Gastronomy and Culinary Arts at the Faculty of Applied Sciences, Cyprus Aydın University, together with the Cyprus Community Volunteers Mutual Aid Association and the children at the Sevgi Evleri homes, organised a cheerful event to make biscuits for the New Year.
A seminar entitled ‘Gastronomy in the Age of Artificial Intelligence: Digitalisation, Neurogastronomy and Gastrophysics’ was delivered by Dr Ceyhun Küçük, Lecturer at the Department of Gastronomy and Culinary Arts, Faculty of Tourism, Gaziantep University, for our students at the Department of Gastronomy and Culinary Arts, Faculty of Applied Sciences, Cyprus Aydın University.
A webinar on “Gastronomy in the Age of Digitalisation” was organised and conducted for the students of the Department of Gastronomy and Culinary Arts, Faculty of Applied Sciences at Cyprus Aydın University, with the participation of Chef & Trainer Oğuzhan Aksoy.
English
A webinar on “Gastronomy in the Age of Digitalisation” was organised and conducted for the students of the Department of Gastronomy and Culinary Arts, Faculty of Applied Sciences at Cyprus Aydın University, with the participation of Chef and Instructor Oğuzhan Aksoy.
(Academic, professional and social events specific to the programme should be shared. Events from the last two years should be shared with photographs. A 50-word description should be written for each event.)
Contact Information
Address: Dr. Fazıl Küçük Caddesi No.80 Ozanköy/Girne Kuzey Kıbrıs
Dean E-mail: [email protected]
Vice Dean E-Mail: [email protected]
Vice Dean E-Mail: [email protected]
Tel: +90 392 650 00 00
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