Gastronomy and Culinary Arts

Program Description

The non-thesis master’s program in Gastronomy and Culinary Arts is designed to provide students with a comprehensive education in the fields of food and beverage and tourism at a current and international level. The master’s program aims to equip students with academic knowledge, research skills, and problem-solving abilities in tourism and gastronomy. Additionally, it is designed to provide the necessary knowledge and skills for advancing careers in the food and beverage, tourism, and hospitality sectors, considering the dynamic and constantly changing nature of the industry. In line with this goal, students are equipped with knowledge and skills related to management in the tourism sector, menu planning, special nutrition, food technology, and food preservation methods.

The non-thesis master’s program is designed for students who aspire to elevate their knowledge and skills in the field of gastronomy to an advanced level. The program aims not only to train experts to work in relevant industries but also to cultivate academicians who can conduct original research in the academic field. Graduates are expected to be capable of analyzing and solving problems, synthesizing interdisciplinary knowledge, and contributing new insights to the literature.

Our graduates can work as senior kitchen managers or professional chefs in food and beverage establishments and hospitality businesses, or they can independently establish their own food and beverage enterprises.

Program Structure

The non-thesis master’s program in Gastronomy and Culinary Arts consists of a total of 30 credits, comprising 10 courses and a term project. The term project is non-credit and is graded as either successful or unsuccessful. The duration of the non-thesis master’s program is a minimum of two and a maximum of three semesters. Scientific preparatory programs are not taken into account in duration calculations. Periods during which the student is not registered are included in the maximum duration.

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