Deptartment of Gastronomy and Culinary Arts

General Information about the Department

The principal aim of the Department of Gastronomy and Culinary arts is to educate students on Kitchen Management, Restaurant Management, Food and Beverage Management, and Café-Bar Management. Another aim of the department is to train professional staff and managing chefs who are rebound with necessary skills and knowledge to compete in international fields; are experts on national and international Culinary. General admission requirements stated under Info on the Institution’s website are being applied to start this program. A variety of assessment methods such as mid-terms, assignments, exercises, projects, practices, and a final exam are implemented in the program. Assessment methods may include classical tests, multiple-choice tests, homework, performance evaluations, and product evaluations. In order to graduate from the program, cumulative GPA must be minimum 2.00. A course grade is constituted by evaluating the above stated elements and given by using letters. Letter grades and their associated coefficients are available on the Institution’s website. A student is required to successfully complete the designated program of courses meet a minimum of 240 ECTS credit requirement and have a minimum GPA of 2.00/4.00 and no FF, DZ or YZ grades.

The students will be able to develop idea and solutions that they will be able to apply with culture, skills and ideas. The graduates will play a significant role in leading food and beverage sector with the help of their managerial skills. The program’s courses offer alternatives on food, nutrition, food science, control, marketing, food and beverage management, food history, restaurant management, world culinary cultures, food styling, arts and plate decoration. Classical and modern culinary techniques, as well as French, Korean, Mediterranean and especially Turkish cuisines are also included within curriculum of this program.

Career Opportunities

One of the important targets of the program is to place Turkish Cuisine in the International Cooking field by doing research on both Turkish and International Cooking. In this respect, the students are equipped with culinary art techniques starting from basic to advanced levels; together with communication and management skills, they need in their business life. At the end of their education, the students will have the knowledge both to be a manager in a food and beverage operation and establish their own business. Successful students are also offered the opportunity for an academic career. Graduates of Gastronomy and Culinary Arts Department have administrative level employment opportunities in food and beverage departments of hotel businesses and independent restaurants and bars. There are also academic career opportunities for graduates of the Gastronomy and Culinary Arts Department. Students will be able to design, implement and supervise companies and high-level culinary processes and services, in the food and gastronomy sector. Students will have the necessary qualifications and experience and they will be capable of the areas such as business management, menu design and planning, customer service, team management, culinary trends, science and gastronomy and effective communication. You will finish the degree having learnt first-hand about modern culinary techniques and be able to manage all the processes in the kitchen. In this way, you can choose which field of study you want to specialize in and decide which of the activities you want to undertake such as head of the kitchen, restaurant manager, food industry, and gastronomic innovation.

Why international students should choose this department to study

The language of education is Turkish. However, students take English as a compulsory course and also have the opportunity to choose among many other languages including French, Italian. Considering that Food and Beverage is an art, students are also provided education on the Philosophy of Art, Aesthetics, and Creativity as well. The courses offered in the Gastronomy and Culinary Arts Department are History of Gastronomy, Turkish Cuisine, Ottoman Cuisine and the Culinary Culture of leading countries. The courses are comprised of both theoretical and practical bases. Moreover, the history of regional food and authentic recipes are also taught. Together with theoretical and practical courses offered, students are also given theoretical courses on General Business, Marketing, Accounting, Business Management, Human Resources Management, Communication, Public Relations, Business Law and Entrepreneurship. Moreover, the department is in close contact with the industry and supports students in finding businesses where they can complete their probation during their education. In addition to that for practical lessons, a training kitchen is used within the Faculty of Tourism, which consists of 10 units, where 20 people can receive training at the same time, each unit has its own equipment and where the instructor can be followed with media systems at the same time.

Contact Information

Address: Anadolu Üniversitesi, Yunus Emre Kampüsü, Turizm Fakültesi, 26470 Tepebaşı/Eskişehir, TURKEY

Telephone: +90 222 335 05 80/ Ext.:2162

Fax: +90 222 335 05 80/ Ext.: 2100

E-mail: turizmgmsbolumbsk@anadolu.edu.tr