The academic content and curriculum of the Gastronomy and Culinary Arts Undergraduate Program is designed to provide students with a comprehensive education in culinary arts and gastronomy. This curriculum includes both theoretical knowledge and practical skills and aims to provide students with all the necessary competencies to succeed in the industry.
Basic Kitchen Knowledge and Techniques: In these courses, students learn basic kitchen skills, cooking techniques, food safety and hygiene. Topics such as cutting techniques, heat application methods and food preparation processes are covered.
Food Science and Nutrition: In this area, the chemical structure of food components, nutritional values, principles of healthy eating and dietetics are covered. Students acquire the necessary knowledge to understand the effects of food on human health.
World Cuisines: Students learn about the cuisines of different cultures, their historical development and characteristic dishes. This course is important for grasping global culinary understanding and diversity.
Menu Planning and Design: This course focuses on menu planning principles, food choices, costing and menu design. Students learn to create creative menus while balancing customer expectations and cost efficiency.
Restaurant Management and Business Administration: These courses cover topics such as food and beverage business management, financial management, marketing strategies and customer service. Students acquire the skills necessary for the successful management of a restaurant or catering business.
Practical Applications and Workshops: In this part, which is an important part of the curriculum, students practice in culinary workshops and real kitchen environments. This allows them to apply the theoretical knowledge they have learned and develop their culinary skills.
Research Projects and Graduation Thesis: Students complete their education by conducting independent research in the field of gastronomy and culinary arts and preparing a graduation thesis. This process enables students to develop critical thinking, research and scientific writing skills.
The overall structure of the curriculum aims to equip students both theoretically and practically in accordance with the requirements of the sector. The Gastronomy and Culinary Arts program teaches students the intricacies of the art of cooking, while also comprehensively addressing the business and management aspects of the food industry. This education provides a solid foundation for graduates to pursue successful careers in the food and beverage industry, both locally and internationally.