About Us
About Our Faculty
Our Core Values
Why Study in Antalya?
Why Choose Us?

Management
Acting Dean
Vice Dean
Acting Faculty Secretary
Committees and Commissions

Staff
Academic
Administrative

Departments
The Department of Tourism Management
The Department of Gastronomy and Culinary Arts

Information Document
Course Contents
Tourism Management Course Content Gastronomy and Culinary Arts Course Contents
Curriculum
Tourism Management Curriculum Gastronomy and Culinary Arts Curriculum

Introduction
Introduction Brochure
Our Sectoral Collaborations
Study and Intern Opportunities in Abroad
Internship Inspections
2022-2023 Academic Year Summer Internship Visits 2021-2022 Academic Year Summer Internship Visits 2020-2021 Academic Year Summer Internship Visits
Management Shadowing Programme
Future Tourism Professionals
Faculty Events
Academic Projects
The Impact of Gamification on Tourist Satisfaction and Knowledge Level in Personalized Touristic Route Design: Antalya Kaleiçi Application
Student Societies
Frequently Asked Q & A

Our Alumni
Where are they now ?
Thoughts from our Alumni

Contact

Contact

Anatolian Gastronomy from Past to Present : Gastronomer Tangör Tan

On May 20, 2021, an online event with the theme of "Anatolian Gastronomy From Past to Present" was held with Agricultural Engineer / Gastronomer Tangör Tan. In the event, gastronomic elements of Anatolia, local values and production processes in local products were mentioned. Tan, who has been working on the food and beverages in the Anatolian geography for years, discussed the richness we have in depth and expressed that it is important to adopt practices that protect and promote these riches.