The Department of Gastronomy and Culinary Arts aims to research and preserve the rich Turkish culinary culture in an academic environment; to introduce this culture internationally, and to train gastronomy experts who are well-versed in all the intricacies of Turkish and world culinary arts, possess artistic sensitivity, are prone to teamwork, can easily adapt to developing technologies and advance their profession, and represent Turkish culinary culture in national and international competitions while competing successfully in these fields.
Cappadocia University’s Department of Gastronomy and Culinary Arts aims to train future leaders in the culinary field with its unique and innovative educational program. The program is structured to simultaneously develop both business and kitchen application skills. Our students gain intensive kitchen experience through hands-on training in Turkey's leading gastronomy enterprises and in the gastronomy kitchen of the Uçhisar Art Campus, learning the most advanced and modern cooking techniques. Courses such as Turkish and World Cuisines, pastry and dessert production, recipe development, service, and presentation techniques enhance students’ individual skills, knowledge, and creativity. Additionally, tourism and business courses equip our students with the skills and competence to manage their own businesses or work as managers in the tourism sector.
Our practical training is delivered by renowned chefs who have enriched their academic background with national and international industry experience. Many of our chef instructors, who were among the first graduates of our Culinary Arts program, provide high-quality training and serve as excellent role models for our students.
Cappadocia University’s Department of Gastronomy and Culinary Arts is the department that places the greatest emphasis on kitchen practice in gastronomy education, with 51% of the curriculum devoted to applied training.
TURAK Accreditation
The undergraduate program in Gastronomy and Culinary Arts has been accredited by TURAK, the only institution authorized by the Council of Higher Education (YÖK) in Turkey, valid between January 1, 2024, and December 31, 2025.
Students of the Department of Gastronomy and Culinary Arts can benefit from double major (ÇAP) and minor programs to expand their career opportunities by combining their creativity in culinary arts with the scientific foundations of nutrition.
Nutrition and Dietetics
Students admitted to the double major program earn the right to graduate with two separate diplomas by completing the Nutrition and Dietetics undergraduate program simultaneously with their main field. In this way, they combine their gastronomy expertise with in-depth knowledge of nutrition, gaining a strong competitive advantage in fields such as healthy menu planning, clinical nutrition kitchens, functional food development, and food R&D.
Nutrition and Dietetics
The minor program allows you to continue focusing on your main field of Gastronomy and Culinary Arts while gaining basic knowledge and skills in nutrition science. Upon successful completion, you graduate with a minor certificate.
These double major and minor opportunities enhance our students’ competencies in nutrition-oriented menu design, recipe development with calorie-macro calculations, sustainable food production, and consumer health awareness, helping them stand out in the dynamic gastronomy and food-health industries. For application requirements, success criteria, and quotas, please contact your department advisor.
Graduates of the Department of Gastronomy and Culinary Arts can work in the private sector as chefs, executive chefs, managers, or entrepreneurs in hotels, restaurants, catering factories, airline companies, and other food and beverage enterprises. They may also work in the research and development departments of food companies. In addition, graduates can pursue careers as writers and consultants in the field of food and beverage.
What Courses Are Offered in the Department of Gastronomy and Culinary Arts?
From the first semester, students in the Department of Gastronomy and Culinary Arts enter the practice kitchens with courses such as Basic Culinary Practices I and Food Preparation Techniques and Terminology to develop their skills. Starting from the second year, courses such as Turkish Culinary Arts and World Culinary Arts enable them to learn the history and dishes of Turkish and world cuisines. Students also take courses such as Bread and Pastry Techniques and Advanced Pastry to develop themselves in the field of bakery and pastry.
Theoretically, students take courses such as Food Science and Technology to learn about food content, technological processes applied to food, and related principles, placing them in a more competent position in their field. Through Food Safety, Hygiene, and Sanitation courses, they also learn the concepts and importance of hygiene and sanitation, as well as methods of cleaning and disinfection, to produce safe and high-quality food.
Interest in Turkish and World cuisines,
Manual dexterity,
Ability to adapt to long working hours in intense and stressful environments,
Ability to focus on multiple tasks simultaneously,
Leadership qualities,
Organizational skills,
Teamwork and collaboration skills,
Attention to detail and meticulousness,
Preference for working in the field rather than in an office.
Tuition Fees for the Department of Gastronomy and Culinary Arts (2025-2026 Academic Year)
|
Program Name |
Fee |
| Gastronomy and Culinary Arts (Full Scholarship) | - |
| Gastronomy and Culinary Arts (50% Scholarship) | 297,000 TL |
Placement Quotas and Base Scores of the Department of Gastronomy and Culinary Arts (2025-YKS & 2024-YKS)
|
Program Name |
Quota |
2024-YKS Lowest Score |
2024-YKS Ranking |
| Gastronomy and Culinary Arts (Full Scholarship) | 13 | 376.64 | 69,242 |
| Gastronomy and Culinary Arts (50% Scholarship) | 85 | 204.61 | 1,286,306 |
For the 2025 – 2026 academic year, the total quota is 98 students, of which 13 are full scholarship and 85 are 50% scholarship.
|
Program Name |
Additional Quota |
Martyr-Veteran Relative |
Earthquake Victim Candidate |
2025-YKS Lowest Score |
| Gastronomy and Culinary Arts (Full Scholarship) | 0 | 2 | 0 | ** |
| Gastronomy and Culinary Arts (50% Scholarship) | 50 | 0 | 0 | * |
Programs without base scores (marked with “*” in the base score field) can be chosen by all candidates with a valid score.
** In these programs, the full scholarship quotas are filled; base scores are not formed since only Earthquake Victim or Martyr-Veteran Relative quotas remain available.
