Gastronomy and Culinary Arts

Welcome to Gastronomy and Culinary Arts Program!

Beykoz University Gastronomy and Culinary Arts Undergraduate Program is a multidisciplinary academic program that aims to educate professionals who are sensitive to intangible cultural heritage, adopt the principles of sustainability, adopt creative and ethical values, follow the transformations in the food and beverage sector, and address gastronomy culture on a global scale with art, science and design dimensions.

Our program, which is structured within the Faculty of Art and Design, not only provides students with basic culinary skills, but also provides an intellectual ground to evaluate gastronomy from various disciplines such as history, culture, art, business, nutrition, food science, sustainability and digital transformation. During the four-year education, our students will have the opportunity to put the theoretical knowledge of Turkish and world cuisine into practice by reinforcing it with practical courses, and will gain sectoral competencies in the fields of business administration, management and entrepreneurship.

Within the scope of the program, the food materials used in the kitchen application courses are provided by our university, while our students obtain their uniforms and knife sets through the supplier contracted by the university. This practice supports our students to adapt to the training quickly and well-equipped.

Our Mission

The aim of the program is to train professionals who have internalized the responsibility of researching and transferring intangible cultural heritage with scientific methods, equipped with ethical values, compatible with technology, sensitive to sustainable nutrition and food systems by gaining theoretical knowledge and application skills with an interdisciplinary approach.

In this direction, our students:

are competent enough to compete in the national and international gastronomy world,
are committed to the principles of food safety, hygiene, healthy nutrition, zero waste and sustainability, have a good command of business management, finance and marketing as well as culinary practices,
are expected to graduate as individuals who think critically, are prone to teamwork, and have developed leadership and management skills.

Our Vision

To be one of the most preferred gastronomy schools in its field, which researches, documents and transfers local and universal culinary cultures to future generations on an academic level; directs the sector with an innovative program that combines theoretical and practical education. Our goal is to be a center that carries Turkish cuisine to the global arena and pioneers the understanding of sustainable gastronomy and culinary arts.

Scope of Training

Our program has a multidisciplinary structure that deals with food in its scientific, cultural, technical and artistic dimensions.

Students within the scope of the program;

Basic culinary techniques and advanced applied culinary training,
Pastry, bakery, food styling and photography,
World cuisines and Turkish cuisine culture,
Food science, hygiene, nutrition and sustainability,
Business management, menu and restaurant planning and entrepreneurship,
Product development, sensory analysis, packaging design and gastronomy tourism.
In addition, our program allows our students to take elective courses from other programs within their interests.

Academic Staff

Our academic staff consists of faculty members who have in-depth research and field experience in their fields as well as educational processes.

Click here to get to know our academic staff.

In Beykoz Talks podcast interviews with the faculty members of our program, we touch upon many topics ranging from academic fields of study to current developments.

You can listen to our podcasts from the link below:

Gastronomy and Culinary Arts with Assist. Prof. Çise Gökçe

Program Learning Outcomes

As a result of the education they receive in our program:

To be able to comprehend the concepts and basic principles in the field of Gastronomy and Culinary Arts,
To be able to know and fulfill the concepts and rules in the field of accommodation and hospitality industry,
To be able to learn and apply national and international food safety, hygiene, sanitation rules, legislation and standards in these areas,
Business, To be able to learn the basic concepts in the fields of marketing and economics and develop the ability to use these concepts in the field,
To be able to know and apply the theoretical and practical methods of procurement, storage, preparation, cooking and presentation of food and beverages,
To be able to have knowledge about menu management, menu planning, food and beverage costing, pricing and apply them in the field,
To be able to learn the techniques and current developments in the field of gastronomy and gain the ability to conduct research,
To be able to gain from technological developments in the field and to apply technology and technological developments in the field,
To be able to analyze and solve problems and gain the competence to manage conflicts,
Students will be able to critically evaluate the existing norms and standards in the studies in which they take responsibility,
Students will be able to learn to work in groups, develop written and oral interaction and presentation skills,
Students will be able to gain the ability to develop projects that will contribute to the field of food and beverage management, gastronomy and culinary arts,

Program Educational Objectives

It refers to the goals that students graduating from the program are expected to achieve in their professional and/or academic life a few years after graduation.

In this context, the Program Educational Objectives determined for this program are given below:

In line with the theories, facts, concepts and principles related to the field, analyze and interpret the information obtained by following the developments in the preparation / cooking and storage processes of foods.
Approaches critically and analytically to the problems that will affect the field on the basis of scientific knowledge and scientific thinking and can produce solutions.
To be able to carry out the activities related to the field with the knowledge and awareness of national / international regulations, professional standards, ethical values, protection of cultural values, food safety, environmental safety, occupational health and safety, social justice and quality culture.
To be able to prepare the dishes of different country cuisines, knowing the origin, effects and characteristics of traditional dishes recognized in world cuisines according to countries.
Can carry out activities in business management and organization efficiently and effectively by using information and communication technologies.

Graduates of our program:

In tourism, travel and transportation sectors; They can work in every place where eating, drinking, entertainment and accommodation services are provided, such as restaurants and hotels with a high volume of customers.
They can work in places where food products are processed and can be served to customers immediately.
They can work in every field you can think of related to food, from food photography to food and beverage sector business management.
Cooperation with foreign schools and Erasmus agreements are among the educational goals of the department.

Our Graduates

Our program has been graduating since 2022. Our university contributes to students' career planning with the Career Planning course given in the first year, Career Days and Career Center activities that bring together representatives from different sectors and our graduates with our students.

Click here for detailed information about the Career Center.

Practical Training Process

Our students have the opportunity to put into practice the theoretical knowledge they have acquired during the education process with the Practical Training in the Workplace in the last year. A significant number of our graduates receive job offers from the institutions where they have completed the Practical Training in the Workplace and all of them state that this experience positively affects both their personal development and their job finding process.

Second Foreign Language Opportunities

Elective courses in other languages are offered for students who wish to learn a foreign language other than English.

Double Major and Minor Opportunities

Within the framework of bilateral agreements, our students are offered the opportunity to double major and minor with different departments of the university.

Research Opportunities

Our students who are interested in academic research can take part in the research projects of our faculty members on a voluntary or paid basis or apply for TÜBİTAK grants under the supervision of faculty members.

Student Communities

There are dozens of student societies at our university. The Gastronomy Community club, founded by our program students in 2020, offers our students the opportunity to socialize, take initiative and show their creativity.

Activities

Within the scope of the conferences, seminars and panels organized by our program, it offers our students the opportunity to follow scientific developments in the field of gastronomy and to learn on site with field trips.