General Information
The Department of Gastronomy and Culinary Arts offers a YÖK-approved undergraduate program to train creative and executive chef candidates who promote national and international culinary cultures.
The program supports the development of competencies such as analytical thinking, communication, creativity, critical thinking, teamwork and use of information technology.
Aim of the Department
The department aims to train chefs and industry professionals who have international competitiveness, creative, innovative and leading qualities in the field of gastronomy.
Graduate Profile
Gastronomy and Culinary Arts graduates can work in hotels, resorts, restaurants, bars, catering companies, airline and cruise companies; they can work in food R&D units, media organizations, educational institutions and restaurant management consultancies, or they can advance on the path of entrepreneurship by establishing their own businesses.
Graduates also have the opportunity to pursue an academic career.
Academic Staff
| Title Name Surname | Duty | E-mail Address |
|---|---|---|
| Yrd. Doç. Dr. Yiğit SEBAHATTİN BOZKURT | Head of Department | [email protected] |
| Öğr. Gör. Zeynep DEMİR | Lecturer | [email protected] |
| Öğr. Gör. Can Şişli | Lecturer | [email protected] |
| Öğr. Gör. Mustafa ŞAH | Lecturer | [email protected] |
| Öğr. Gör. Buket BÜRÜNCÜK KURBAN | Lecturer | [email protected] |