General Information

Having successfully completed the four-year degree program, students graduate as gastronomists. These flavorists, unlike the classical chefs, have knowledge of the physical and chemical processes until the food is ready for consumption. They can produce unique foods using special tools, materials and techniques combined with the cultural and artistic knowledge they have acquired and present them as a visual feast. They have full knowledge of healthy nutrition and today's technology. They can make researches on topics such as developing economical production techniques, increasing shelf life of foodstuffs and Turkish cuisine culture by developing a scientific and innovative approach. They can anticipate the problems that may arise during production and take precautions. They can control and manage the all stages and make quality control of them from production of foods to serving them to guests. They also have knowledge and skills in management, organization, economy and marketing in addition to food and culinary knowledge. 

güncelleme: 18.5.2018 13:55