The planning of educational activities and the review of the curriculum in the Culinary Arts Program are carried out with an approach that keeps strong ties with the industry and values diverse perspectives. In addition to the program management and academic staff, the opinions of external stakeholders and students are sought to evaluate the practical reflection of the education in the culinary world.
Stakeholder Participation and Impact on the Educational Process Our stakeholder structure, which contributes to the development of the program, consists of hotel and restaurant managers, executive chefs, industry experts, as well as our 1st-year, 2nd-year, and graduate students. Before the start of each academic semester, all stakeholders come together through Advisory Board meetings and periodic discussions. The suggestions and feedback voiced in these meetings serve as a guide for potential adjustments in course content and application methods based on the needs of the program.
Prioritized Areas in Evaluation Processes:
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New techniques and approaches in gastronomy and culinary arts,
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Technical skills and work discipline expected from chef candidates by the industry,
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The experiences our students gain during practical courses and sectoral field studies,
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Observations and feedback from our graduates in their professional careers.
With the data obtained from these discussions, improvements are made—within the resources of the program—particularly in the conduct of practical kitchen courses and current recipe development processes. Through this participatory approach, we aim to ensure that our students graduate as individuals who are proficient in culinary techniques and familiar with industry expectations.
Last updated: 26 October 2026