Gastronomy and Culinary Arts (Turkish – Non-Thesis)

Overview

Gastronomy and Culinary Arts is a science that mainly focuses on the relationship between food and culture. Gastronomy department students receive training in a wide range of theoretical and practical terms such as history, culture, business, menu planning, food photography, along with practical training in the field of culinary.

Bahçeşehir University Gastronomy and Culinary Arts Program are at high standards with its three professional practice kitchens, a pastry and bakery kitchen, and a gastronomy department restaurant, where students can present the skills they learned in the courses to their guests, equipped with modern and state-of-the-art equipment, designed in such a way that all students can work comfortably at their personal stations. provides education. At its BAU Culinary Arts center, it moves forward with the aim of raising young professionals who can work in all areas of the food and beverage industry.

Students who receive education with a curriculum prepared in line with the latest trends in the food and beverage sector in accordance with the multi-disciplinary structure of gastronomy have a wide working area in the sector throughout their careers.

It is an honor to be recognized by Institut Paul Bocuse as the best higher education institution specializing in Hospitality Management and Culinary Arts in Turkey. The synergy between the two institutions will ensure that our students are equipped with the technical, behavioral, and managerial skills required by the corporate world.

Becoming a member of the Institut Paul Bocuse Worldwide Alliance means not only appreciating the culinary and culinary heritage of our students but also through the cross-cultural promotion of gastronomy, culture, and education, built on the values ​​of trust, respect, and commitment of the Institut Paul Bocuse Worldwide Alliance. further develops their ability to learn and understand.