The curriculum of the Gastronomy and Culinary Arts Department at Toros University is structured to integrate theoretical knowledge with practical skills through a holistic approach. The program aims to provide students with a strong academic foundation in food sciences, culinary arts, and cultural gastronomy, while also fostering creativity, problem-solving abilities, and innovative product development skills. Throughout their education, students are trained to adopt principles of hygiene, food safety, and sustainability, and to develop competencies in both local and international culinary cultures.
Within the four-year undergraduate program, a practice-oriented educational model is implemented, enabling students to transform theoretical knowledge into practice in modern, fully equipped kitchens and laboratories. Through the 6+2 education model, students gain at least 140 working days of hands-on experience by actively participating in the industry during their final two semesters. In addition, compulsory internships, technical visits, workshops, and strong industry collaborations support students’ professional development and ensure that they graduate as well-prepared individuals ready for professional life.
The curriculum is designed to cultivate professionals who possess strong communication skills, proficiency in foreign languages, the ability to work effectively both independently and in teams, and a strong commitment to ethical values. Furthermore, the program aims to educate graduates with high levels of entrepreneurship, as well as the competence to develop and manage projects. Graduates of the program have a wide range of career opportunities, including employment in accommodation and food and beverage businesses, catering companies, food research and development departments, and opportunities for academic careers.
Last updated: 26 October 2026