Gastronomy and Culinary Arts
The educational objectives of the Gastronomy and Culinary Arts Department of Cappadocia University's School of Applied Sciences are: Four program curriculum objectives, aligned with the department's mission, have been determined to train gastronomy specialists equipped with professional knowledge and skills based on national and international standards, who can effectively work in teams, have developed problem-solving skills, possess a sense of professional ethics, and possess the skills and competencies required to become tourism managers.
- Follow, research, and implement developments in the food and beverage sector and tourism businesses, possess up-to-date professional knowledge, skills, and competencies that enable them to specialize in their field, and fulfill their profession without hesitation.
- Follow professional ethics and the regulations of regulatory institutions/organizations.
- Able to work effectively in teams, possess strong communication skills, and are proficient in teamwork.
- Follow innovations in science and technology, and are able to continuously develop and renew themselves. The program aims to train chefs, executive chefs, and gastronomy specialists equipped to perform tourism management tasks to international professional standards.
