Organization
Our application to open the Department of Gastronomy and Culinary Arts of our faculty was accepted with the decision of the executive board of YÖK dated 28/02/2024. Students will be accepted for the first time in the fall semester of 2025-2026 academic year.
Degree Awarded
Gastronomy and Culinary Arts, Bachelor's Degree.
Program Profile
Within the scope of the Gastronomy and Culinary Arts Undergraduate program, which has an education period of 4 years/8 semesters; Principles of Nutrition, Gastronomy and Food History, Food Science and Technology, Food Safety and Legislation, Current Problems and Approaches in Gastronomy, Mass Nutrition Systems, Food and Beverage Service, Local Culinary Culture, Gastronomy Sociology, Sustainable Gastronomy, Gastronomy and Media, Gastronomic Trends, Business Ethics in Gastronomy, Spice and Coffee Culture; Basic Culinary Practices I and II, The Art of Plate Presentation, Hot Kitchen, Cold Kitchen, Bakery Production Techniques, Beverages, Vegetarian and Diet Cuisine, Pastry, Creative Culinary Practices and Sensory Analysis, World Culinary Practices, Molecular and Fusion Culinary Practices. In addition to the theoretical and practical courses offered in the department, English I-II, Intensive English I-II-III-IV, Vocational English courses provide opportunities to learn a foreign language that can compete in the international arena. On the other hand, Career Planning, General Business Administration, Interpersonal Communication, General Marketing, General Economics, General Tourism, Banquet Organization and Management, Food and Beverage Cost Analysis and Control, Industrial Kitchen Planning and Design, Menu Planning, Organizational Behavior, Human Resources Management, Guest Relations Management courses provide students with the opportunity to become managers in food and beverage businesses and to establish their own businesses. For students who want to pursue an academic career, elective courses in Research Methods and Techniques in Social Sciences and Academic English are offered. In addition, students who have achieved the necessary conditions at the end of the 7th semester have the opportunity to use and develop their theoretical knowledge, skills and competencies in the sector in the 8th semester. Thus, management candidates with theoretical and practical competence are trained on the basis of the department.
Occupational Profiles of Graduates
Students who graduate from the Department of Gastronomy and Culinary Arts within the Faculty of Applied Sciences can become chefs in hotel and restaurant kitchens, as well as managers in independent food and beverage businesses (restaurants, kitchens and bars). At the same time, individuals who graduate from this department may also have the opportunity to serve as gastronomy experts by establishing their own consultancy companies and businesses. In addition, graduates of the department can be employed as chief instructors in private educational institutions and organizations, and as teachers or academicians in the public sector as a result of their success in certain exams.
Access to Higher Degree Programs
Students who graduate from the Gastronomy and Culinary Arts undergraduate program can continue to master's and doctoral programs with or without thesis according to their level of success if they meet the necessary conditions.
TYYÇ - Program Qualifications Relationship
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Address and Contact Information (Head of Department)
Head of Department Assoc. Prof. Dr. Reha KILIÇHAN
E-mail: rehakilichan@kayseri.edu.tr
Catalog Supervisor: Prof. Dr. Lecturer Member Aykut Göktuğ SOYLU
E-mail: aykutsoylu@kayseri.edu.tr
