Faculty of Fine Arts, Design and Architecture

Gastronomy and Culinary Arts

Message from the Head of Department

Dr. Öğr. Üyesi Çağla Özer, Bölüm Başkanı

Asst. Prof. Dr. Çağla Özer, 
Head Of Department

Gastronomy Specialist; It is equipped with food and beverage management, cost control and menu engineering with modern and classic cooking techniques, which provides the development of a rich Turkish culinary culture, internationalization and dignity. It is both a chef and a manager who can offer a variety of interdisciplinary subjects such as painting, sculpture, philosophy, etiquette, business, tourism, and engineering.

Our aim;

Turkish and World Cuisine chefs;

Turkish and World Culinary Culture, food history, cooking techniques, food pairing and food styling, all kinds of domestic and foreign written or visual publications will follow, will evaluate the results, local and world gastronomy practices in various countries of the world for the promotion and development studies and practical presentations to create a Gastronomy Expert who will create innovation in line with these researches.

Pioneers of Sustainable Gastronomy;

Gastronomy of the activities that will enable the gastronomic heritage, technical knowledge of the cuisine of different cultures, food and beverages from the past generations, preparation, presentation and characteristics of the past generations, which contributes to the enrichment of the traditional cuisine culture, the survival of the forgotten heritage and transfer to future generations and local development To train experts.

Visionary young people who add science to taste;
Kitchen; It is a concept that contains both art and science. Culinary science can be provided with a good education. The art of culinary art can develop with creativity. A good gastronomy education is possible by understanding the scientific aspect of the kitchen, then developing the practice and blending it with artistic knowledge and creativity. This is a long process.