Location: Istanbul / Level: Bachelor / Duration: 4 Years / Language of Instruction: Turkish / Mode of Study: Full Time, On-Site / Tuition Fee: USD 7.900 / Discounted Fee: USD 5.950

The food and beverage industry which has spread in a wide region and become a giant sector, has a big share in World economy apart from its significant importance in improving, protecting and sustaining community health. The need for qualified labor force is growing rapidly and this widely generates employment. The aim of the department is to raise chefs who know both Turkish and World cuisines and mediates in introducing our Turkish cuisine, and bring forth management candidates in hospitality sector. Another major aim of the department is to raise expert personnel equipped with the theoretical and applied knowledge and skills in food & beverage sector to serve in food & beverage and hospitality industry and can compete in both national and international areas.

Accordingly, the graduate program plans to provide the candidates with theoretical and applied training in areas such as international cuisine techniques, Turkish cuisine techniques, food & beverage management, food culture and history, from the most basic to the most advanced level. Apart from the classical cooking techniques and Turkish-Ottoman cuisines, the program is enriched with elective courses such as World cuisines, pastry arts and chocolate making techniques, and management business courses.

Bahçeşehir University has a very strong international exchange program that covers our department as well. BAU provides its students the opportunity to be a “world citizen” with the education opportunities abroad. BAU students have the possibility of acquiring an international experience in BAU campuses in the Silicon Valley of United States of America, its capital Washington DC and Boston, Canada’s biggest town Toronto, German capital Berlin, Italian architectural and artistic center Rome and Hong Kong, the new trade center of the world. Our graduates take the advantage of working mainly for kitchen staff or food & beverage units in national and international five-star hotels, kitchen or management sections of restaurants, research and development (R&D) sections of food establishments, training institutions in food & beverage sector and visual and printed media.


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