Bachelor of Science Gastronomy and Culinary Arts

Bachelor of Science Gastronomy and Culinary Arts

The Undergraduate Gastronomy and Culinary Arts Program is designed for students who aspire to have careers in the fields of gastronomy, culinary arts, and restaurant management. Offering a rich curriculum integrated with restaurant management, the program is the first of its kind in Turkey. The program provides a solid foundation in the field of Gastronomy and Culinary Arts with its theoretical and practical foundation courses, while offering a comprehensive education with its courses on advanced culinary techniques and restaurant management. During the four-year period of study, students have the opportunity to put their theoretical gastronomy knowledge to work in their practical classes. The Gastronomy and Culinary Arts Program boasts an exclusive partnership with Le Cordon Bleu International. Through this partnership, the program profits Le Cordon Bleu International’s extensive experience and deep-rooted education in the field of culinary arts. Students take their culinary art courses directly from Le Cordon Bleu’s instructor chefs and use Le Cordon Bleu’s education materials to excel in Le Cordon Bleu techniques.

Career Path

BSc. Gastronomy and Culinary Arts career path includes; Executive Chef, Pastry Chef, Sous Chef, Food Stylist, Culinary Instructor, Restaurant Manager, Catering Manager, Food and Beverage Manager, Nutritionist, Food Critic or Writer, Food Entrepreneur, Event Planner (Catering), Research and Development Chef, Hospitality Consultant.