Gastronomy And Culinary Arts

Gastronomy, with all its artistic and scientific elements, is a science that covers the adaptation of food and beverages to today's conditions, starting from the historical development process, by developing all their features. Since gastronomy is both a science and an art, it is necessary to convey the social, cultural and artistic aspects of cuisine to future gastronomy experts, along with basic scientific teachings such as food sciences, food technologies, food hygiene. Turkish cuisine, which has a rich food and beverage culture in Anatolia, which has hosted many civilizations from the past to the present, has a very important place in the science of gastronomy. In this context, it will be important to highlight the local dishes in Turkish cuisine within the scope of gastronomy and to create an international awareness. In this direction, our aim is to bring Turkish culinary culture to the fore among world cuisines. For this purpose, it is to train gastronomic and manager candidates who are well-versed in local, national and world culinary cultures, conscious, educated, highly motivated, both academically and practically. In addition, with the 6+2 education model, students receive at least 140 working days of education in the relevant sector. With the help of this application, it's aimed to enable students to start the sector one step ahead by gaining experience before they graduate.

The Department of Gastronomy and Culinary Arts started to operate within the Toros University Faculty of Fine Arts, Design and Architecture by accepting its first students in the 2021-2022 academic year. Gastronomy and Culinary Arts Department accepts students with VERBAL score. Full scholarship and half scholarship quotas are available. The language of instruction of our department, which offers a four-year undergraduate education, is Turkish. In the academic staff of the department, there are experienced Professors, Doctoral Faculty Members as well as two Lecturers.