Bachelor’s Degree Program in Gastronomy and Culinary Arts

The Department of Gastronomy and Culinary Arts, operating under the Faculty of Tourism at Dokuz Eylül University, began its educational activities in 2018. The program offers a four-year undergraduate education in the field of gastronomy and culinary arts, with an optional one-year English preparatory program. Starting from the third semester, students also take a second foreign language course aimed at professional use—either Russian, German, or French. The language of instruction is Turkish, and practical training is provided for professional courses.

Program Profile (objectives, structure, focus areas, and departmental resources)
The Bachelor’s Program in Gastronomy and Culinary Arts aims to educate expert professionals and managers who possess theoretical knowledge and practical skills in the field; who are capable of working both independently and as part of a team; who can take responsibility and communicate effectively; who have the competence to solve problems within their area of expertise; and who are aware of ethical principles, social responsibility, and lifelong learning. Upon request, students may enroll in a one-year English preparatory program. Although the primary language of instruction is 100% Turkish, the curriculum includes courses focused on gastronomy, as well as courses in economics and business. In addition, elective foreign language courses in German, Russian, or French are offered. Students are required to continue their chosen elective foreign language course until the end of their studies. To enhance their professional experience, students are also required to complete a 40-day internship.

Graduate Employment Profiles
Graduates of the Gastronomy and Culinary Arts program can find employment in a variety of settings, including accommodation establishments, independent food and beverage enterprises, airport food and beverage units, cruise ships, catering companies, food service units within public institutions, and other organizations that provide food and beverage services.

Course Structure and Credits
To meet international standards, the Bachelor’s Degree Program in Gastronomy and Culinary Arts consists of two course categories totaling 240 ECTS credits.

• Compulsory Courses (70%): These include core courses in gastronomy and culinary arts, as well as courses that support business management and help students develop professional skills.

• Elective Courses (30%): These are designed to allow students to specialize in their areas of interest, support their personal development, broaden their career opportunities, and enrich their intellectual knowledge base. Electives also include second foreign language courses.

The language of instruction is entirely Turkish, and an optional English preparatory program is available. Elective foreign language courses in German, Russian, and French are also included in the curriculum. Furthermore, students are required to complete a 40-day internship to gain hands-on industry experience.