Introduction

The Department of Gastronomy and Culinary Arts, established within the Faculty of Fine Arts, Design and Architecture at Toros University, commenced its academic activities in the 2021–2022 academic year by admitting its first cohort of students. The department offers a four-year undergraduate program, the medium of instruction is Turkish, and graduates are awarded the title of “Gastronomist.” Admission to the program is based on the verbal score category of the national university entrance examination administered by the Assessment, Selection and Placement Center (ÖSYM), and registration procedures are carried out by the Registrar’s Office in accordance with the prescribed academic calendar. Gastronomy is an interdisciplinary field that examines the transformation of food and beverages from their historical development to the present day, while also exploring the relationship between culture and cuisine; as such, it embodies both scientific and artistic dimensions. In this context, the program aims to equip students not only with fundamental scientific knowledge such as food science, food technology, and food hygiene, but also with an understanding of the social, cultural, and artistic aspects of culinary practices. Anatolia, having hosted numerous civilizations throughout history, possesses a rich culinary heritage, and Turkish cuisine occupies a significant position within the field of gastronomy; accordingly, promoting regional Turkish dishes and raising international awareness of this heritage constitute key priorities of the program. The primary objective of the department is to educate well-qualified, highly motivated gastronomists and prospective managers who possess comprehensive knowledge of local, national, and global culinary cultures and are competent in both theoretical and practical domains. Within the framework of the 6+2 education model, students are required to complete a minimum of 140 working days of industry-based training, thereby enabling them to gain professional experience prior to graduation and to enter the workforce with a competitive advantage. Graduates have diverse career opportunities in accommodation establishments, restaurants, catering companies, airline services, and ship kitchens, as well as in research and development departments of food enterprises and food and beverage units of public institutions; they may also pursue careers in food photography and styling, establish their own businesses, or continue with academic studies. Assessment and evaluation methods for all courses are defined in detail in the course syllabi in accordance with the Toros University Undergraduate Education and Examination Regulations. In order to graduate, students must successfully complete all courses corresponding to a total of 240 ECTS credits and achieve a minimum cumulative grade point average of 2.00 out of 4.00. The department aims to enhance students’ sectoral knowledge and professional skills through workplace training conducted in the final two semesters, while continuously updating its curriculum in line with the recommendations of an advisory board composed of leading industry representatives. In line with its practice-oriented educational approach, the department is equipped with a modern training kitchen featuring up-to-date technology and professional equipment. In addition, students have the opportunity to pursue double major and minor programs by taking courses from other departments within the university and to participate in exchange programs such as Erasmus and Farabi. Academic and professional activities organized by the department, including festivals, competitions, workshops, and technical field trips, contribute to students’ professional and social development. Located in Mersin, one of the prominent gastronomic centers of the Eastern Mediterranean with a rich culinary culture and diverse local food products, the university provides students with a unique learning environment, while its central location enables easy access to various social, cultural, and academic activities. Furthermore, students benefit from a wide range of social opportunities offered by the university, including student clubs, social facilities, and traditional spring festivals.