Location: Istanbul / Level: Bachelor / Duration: 4 Years / Language of Instruction: English / Mode of Study: Full Time, On-Site / Tuition Fee: USD 12.000 / Discounted Fee: USD 7.200



The Undergraduate Gastronomy and Culinary Arts Program is designed for students who aspire to have careers in the fields of gastronomy, culinary arts, and restaurant management. Offering a rich curriculum integrated with restaurant management, the program is the first of its kind in Turkey. The program provides a solid foundation in the field of Gastronomy and Culinary Arts with its theoretical and practical foundation courses, while offering a comprehensive education with its courses on advanced culinary techniques and restaurant management. During the four-year period of study, students have the opportunity to put their theoretical gastronomy knowledge to work in their practical classes.

The Gastronomy and Culinary Arts Program boasts an exclusive partnership with Le Cordon Bleu International. Through this partnership, the program profits Le Cordon Bleu International’s extensive experience and deep-rooted education in the field of culinary arts. Students take their culinary art courses directly from Le Cordon Bleu’s instructor chefs and use Le Cordon Bleu’s education materials to excel in Le Cordon Bleu techniques.

The program starts out with basic culinary and patisserie art, gradually offering a richer curriculum packed with practical courses that introduce students to classical, modern and advanced techniques and teach them international culinary techniques, eventually concluding with the management dimension with a rich array of restaurant management courses. Prior to practical culinary courses, students first receive demo training at the Gastro-Auditorium from Le Cordon Bleu chefs. Following their training, students start preparing the recipes they have learned in the Main Kitchen, Patisserie Kitchen, and Multi-Purpose Kitchen. The program also offers business administration courses, including managerial accounting, applied economics, food and beverage management and services, marketing, legal aspects of restaurant operations, planning and inspection of food and beverage businesses, and entrepreneurship. Another pillar of the program is the courses, such as food safety and hygiene, food science, nutrition, gastronomy culture, Turkish culinary heritage, and food and sustainability, that build a strong foundation for practical gastronomy courses. The Undergraduate Gastronomy and Culinary Arts Program aims to offer an education that is both theoretical and practical. To this end, the program vests its students with a broad vision through its rich array of required courses as well as a broad selection of electives, including Local Ingredients of Anatolia and their Place in Gastronomy, Food Styling for Visual Media, Restaurant Feasibility Studies, and Culture Through Film.

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