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Gastronomy and Culinary Arts

“I want to study in the department of Gastronomy because”

I am highly interested in Gastronomy and Culinary Arts. I wish to become a future chef equipped with theoretical and practical knowledge and critical skills for the sector, a chef who is able to compete internationally and nationally, who knows local and world cuisines, and who can prepare foods and beverages from these cuisines, who can assume a managerial role in higher echelons within the sector of food and beverage, who can cook, and analyse the relation of cuisine with other disciplines.

Programme Content

Aiming to prepare knowledgeable and experienced Experts in Gastronomy, the Undergraduate Programme of Gastronomy and Culinary Arts creates an atmosphere whereby students can closely follow global evolutions, thus enabling students to individually interact with actors of the sector and to develop their practical skills. In an effort to raise knowledge that students possess on different cultures and cuisines, the programme also covers seminars and workshops bringing students in contact with forthcoming chefs and gourmets of the sector. Furthermore, together with its graduates who are capable of acquiring positions in the forthcoming prestigious enterprises around the world, the Undergraduate Programme of Gastronomy and Culinary Arts aims to earn a place among the top 25 departments from leading schools of Gastronomy in Europe.

”What are my career prospects?”

Experts in Gastronomy are recruited by such enterprises within the sectors of tourism, travel and travel as restaurants and hotels which are equipped with adequate facilities to simultaneously provide services such as food and beverage, hospitality and animation to an important number of clients. These professionals enjoy the prospect of working for large hotels and restaurants which generally boast a specialised portfolio of clientele for whom meetings and dinners can be held. Experts in Gastronomy also work in enterprises where alimentary products are processed and served in situ to clients. Another career prospect for these experts is working for food manufacturers which manufacture foods with industrial methods and which also serve meals to their clients. Restaurants and fast food companies which are changing and developing within the services sector also provide a career prospect for Experts in Gastronomy.

Brief Overview of Gastronomy and Culinary Arts

The Programme of Gastronomy and Culinary Arts aims to prepare graduates who are equipped with theoretical and practical knowledge and skills which will enable them to respond to the needs of the food and beverage industry, the restauration sector, and the sectors of tourism, travel and hospitality. The mission of Gastronomy and Culinary Arts undergraduate programme is not limited to providing quality education at par with global standards in a multi-cultural structure, preparing graduates who are sensible to ethical values, who master foreign languages, and who are equipped with knowledge and skills which are critical for the profession; but the mission of the programme also covers enabling students to gain experience by providing them with opportunities to undertake practical training as well as acquiring theoretical knowledge via a two-way education system which was established in an effort to satisfy the needs of the sector and of stakeholders.

Applied Research

Gastronomy and Culinary Arts Programme follows a cursus whereby theoretical and practical knowledge are integrated, a programme which, through research works aimed at developing the sector, contributes to academic bodies as well as enterprises. Students gain practical experience by working once a week in the kitchen of a food and beverage company such as a hotel, restaurant, or café in the framework of the programme.

A word from a lecturer …

Associate Prof. Dr Orhan Uludağ

Preparing students of Gastronomy as individuals who have the capacity to compete nationally and internationally, equipped with the knowledge of local cuisine and cuisines from around the world, the ability to prepare foods from these cuisines and to employ different techniques of presentation and cooking; these are among principal aims of our department. It is in line with these aims that we are pleased to welcome students to one of the most brilliant professions of the future under the Programme of Gastronomy and Culinary Arts.

Academic Program