Gastronomy and Culinary Arts department; During the four-year undergraduate program, the candidates are trained in fields such as international cuisine techniques, Turkish cuisine techniques, food and beverage management, food science, food culture and history, having all the necessary academic and current knowledge and practices in their field, developed themselves in cultural and social fields, scientific It provides training in the direction of training kitchen chefs who can solve problems and work with methods, combine all these knowledge and skills with universal knowledge and practices, and use them in a way that will be beneficial to their country and the society they live in.

Gastronomy and Culinary Arts incorporates a philosophy of art and culture as well as being a science of eating-drinking. Culinary Arts, which has long been among the programs of various international universities and institutes, has also been a focal point in Turkey. The fact that cultural structure is changing and tourism is the most rapidly developing sector in Turkey have played a significant role in this outcome.

The aim of this program; solve problems encountered in the field of gastronomy and culinary arts; analyze, design and improve service and quality issues; create career plans related to business life; will be able to renew himself/herself with the awareness of lifelong learning; to share and disseminate knowledge and experience, to educate tourism professionals who can do academic studies on the production of universal knowledge.

Nowadays, with the advancing technology and changing customer preference, the dishes prepared in the plates should appeal to the eye before feeding.