Human beings eat 3 to 5 meals a day in order to sustain their lives. As socio-cultural and socio-economic levels increase, people’s culinary expectations also rise.

The increasing number of family members involved in the workforce leads to more individuals eating more of their meals outside of their homes.

At the same time, perhaps for this very reason, we are living in a time where almost every young person dreams of opening a café or a restaurant.

Although there is a growing demand in this field, being a chef is not a profession that everyone can pursue; it goes far beyond simply cooking a meal for guests at home.

Culinary culture, which is one of the most significant cultural indicators of a country, is not limited to just cooking; it is also an important area that needs to be developed and managed.

As a country with a rich cuisine, the need for qualified personnel who are equipped with the necessary knowledge and skills in this field and can compete internationally is increasing day by day.

Program Objective

The program aims to educate executive chefs who have acquired the necessary professional knowledge and skills, can combine our deep-rooted food and beverage culture with modern culinary trends, are productive, dynamic, open to advancements, possess comprehensive knowledge about food and beverage operations from the most basic to the most advanced levels, and are familiar with professional terminology.

Program Target

The fundamental goal of the Culinary Arts program is to educate qualified professionals who can be employed in various areas of the food and beverage sector, especially in the fields of culinary arts and food and beverage management.

Who Can Apply?

Those who are aware that enjoying cooking alone is not enough to become a skilled “Chef,”

Those who understand that being a chef requires both manual dexterity and planning and organizational skills,

Those who can work with passion regardless of working hours and endure standing for long periods can enroll in this program.

Possible Vertical Transfer Departments:

  • Family and Consumer Sciences
  • Nutrition and Dietetics
  • Gastronomy and Culinary Arts
  • Food Engineering
  • Food and Beverage Management

Clubs: Gastronomy Club


  • Cook
  • Chef

Employment Areas:

  • Hotels
  • Tourism establishments
  • Catering companies
  • Chain restaurants
  • Pastry industry
  • Food and beverage businesses
  • Hospitality sector
  • Food factories
  • Institutions providing culinary education
  • Private or public institution kitchens