MISSION
The mission of the Department of Gastronomy and Culinary Arts is to train chefs and experts who are proficient in all stages of food production, from farm to table, prioritize food safety and sustainability, possess knowledge of both Turkish and international culinary cultures, and can apply them professionally. These professionals will also be well-versed in marketing, business, and management principles, have an understanding of the culture and history of food, follow emerging trends in the food and beverage industry, and be knowledgeable in kitchen management and menu design.
VISION
The vision and goals of the department are to become a leading department in the field of Gastronomy and Culinary Arts, where students receive both theoretical and practical education in line with the latest developments. The department aims to produce internationally recognized chefs, academicians, and experts in the field.
About the Department
The Department of Gastronomy and Culinary Arts offers an educational program aimed at transforming food, a basic human need, into an art form. The department not only focuses on the flavor aspect of food production but also prioritizes food safety and aesthetic presentation. The program aims to equip students with both theoretical and practical knowledge by training experts for the food and beverage industry.
After learning basic kitchen techniques, students explore both Turkish and international cuisines. They also receive detailed training in pastry arts to enhance their skills. Additionally, the curriculum includes courses on gastronomic history and culture, restaurant and kitchen management, food science and safety, nutrition, and tourism. The program places significant emphasis on foreign language education, offering students the opportunity to learn English and a second foreign language.
The Department of Gastronomy and Culinary Arts at Istanbul Gedik University invites industry professionals to the university, providing students the chance to learn about current trends. Through workshops and seminars, students have the opportunity to stay updated on industry developments.
In their final year, students are offered internship opportunities, increasing their chances of gaining experience and securing employment after graduation. For those interested in graduate education or academic careers, the program also provides an opportunity to write a graduation thesis.
The Department of Gastronomy and Culinary Arts at Istanbul Gedik University aims to train future executive chefs by providing students with not only culinary arts education but also expertise in food science and safety, communication, and business management.
Program Learning Outcomes (PLO)
- PLO 1: To train professionals who are knowledgeable about the concepts and techniques in the field of gastronomy, follow innovations, and possess research skills in the field.
- PLO 2: To train professionals who are familiar with the legal regulations, professional standards, and practices related to the field.
- PLO 3: To train professionals who can work as part of a team, identify issues related to the field, analyze problems, and generate solutions.
- PLO 4: To train professionals who are competent to represent the field at both national and international levels.
- PLO 5: To train professionals who possess entrepreneurial and leadership qualities, adhere to sustainability principles, and maintain ethical and moral values.