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UNDERGRADUATE PROGRAM · 4 YEARS

The Department of Gastronomy and Culinary Arts

An undergraduate program equipped with an up-to-date curriculum, applied education and industry collaborations.

Language: English
Degree: Bachelor's Degree
240 AKTS
Döşemealtı Campus
APPLY NOW → VIEW CURRICULUM →

ABOUT THE DEPARTMENT

A strong undergraduate program in its field

The program combines a strong theoretical foundation with applied education and internship experience. Students acquire field-specific skills before graduation.

We prepare our graduates for their careers through internships, industry collaborations and international exchange programs.

CAREER OPPORTUNITIES

Broad career opportunities in the field

Our graduates can work in public institutions, the private sector, academia and international platforms, and also have the opportunity to start their own businesses through entrepreneurship.

WHY THIS DEPARTMENT?

Quality Education

We train competent graduates in their field with an up-to-date curriculum and an applied education approach.

Applied Learning

We strengthen the learning process with projects, internships and applied work that combine theory and practice.

Industry Collaborations

We prepare our students for professional life before graduation through internships, mentorship and industry partnerships.

International Experience

We offer global experience and career opportunities through Erasmus+ and exchange programs.

CURRICULUM

Full Course Catalog →
Year 1 · Fall 30 AKTS
Year 1 · Spring 30 AKTS
Year 2 · Fall 30 AKTS
Year 2 · Spring 30 AKTS
Year 3 · Fall 30 AKTS
Year 3 · Spring 30 AKTS
Year 4 · Fall 30 AKTS
Year 4 · Spring 30 AKTS
GMS 2003

Food History

3.00 AKTS 3.00 Credits English

Instructor: Dr. Öğr. Üyesi Çağla MCKENZIE

Course Objectives

Amaç; öğrencilerin en erken dönemlerden orta çağa ve modern döneme kadar insan gıdasının kökenlerini anlamalarını, ayrıca beslenme alışkanlıklarımızın ve yemek hazırlama tekniklerimizin nasıl evrimleştiğini kavramalarını sağlamaktır. Dersin sonunda öğrenciler, gıdanın evriminin küresel dinamiklerle (sorunlar, süreçler ve trendler) nasıl ilişkili olduğunu gösterebileceklerdir.

Prerequisites / Corequisites

na

Course Books / Materials / Recommended Resources

Cuisine and Culture: A History of Food and People, Linda Civitello, John Wiley & Sons

View in course information package → Download course PDF Back to list

ACADEMIC STAFF

All Staff →
Assoc. Prof.
Oğuz DOĞAN
Head of Gastronomy and Culinary Arts

Events Calendar

Tümü
03 MARCH 2026
12:18

Gastronomy and Culinary Arts Apron-Wearing Ceremony
16 FEBRUARY 2026
09:30

Internship Interviews on Campus Are Starting!
15 MAY 2025
11:08

Gastronomy Students’ Third-Wave Coffee Experience
05 MAY 2025
13:06

Tourism Faculty Gastronomy and Culinary Arts Apron Ceremony
10 APRIL 2025
13:49

Meet The Leader: Career Talk With a Hotel Industry Proffesional
10 MARCH 2025
10:16

Inspiring Gastronomy Career Talk with Chef Hüseyin KAYIR
24 DECEMBER 2024
09:50

Gastronomi ve Mutfak Sanatları Öğrencilerinin Dersleri Kapsamında Hazırladıkları Projeler
18 JANUARY 2024
16:00

Food Experience with Taste Interactions

Are you ready to build your future with this program?

Get in touch with us for applications and scholarship opportunities.

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