The department program covers a four-year period. During the bachelor's degree program, students are given theoretical and practical lessons on the subjects of basic art and culture, nutrition, food science, food processing and conservation, food safety, hygiene and sanitation, occupational health and safety, basic culinary knowledge, food and beverage preparation and presentation techniques, pastry, mixology, Turkish cuisine, world cuisine, business management, restaurant management, human resources, catering and events management, design, food styling and photography, menu planning, and molecular gastronomy. Students are also given the opportunity to choose from courses taught by the Faculty of Fine Arts or other faculties of the university for their professional and personal developments. The basic principle is that all professional courses must be taught under the supervision of professionals. Approximately 40% of the lessons a student takes during an academic year are comprised of practical kitchen lessons. In the last two years, students are given opportunity of on-site applications in high level enterprises. Our department provides education with professionals who are specialized in different areas of gastronomy. During the education period, guest chefs conduct workshops in our demonstration kitchen. In the same way, seminars and interviews are periodically held by inviting professionals with high level careers working in this industry for the personal and professional developments of the students. Our students are encouraged and supported to participate in events such as expos, festivals and congresses in this area.