The Gastronomy and Culinary Arts Department serves not only as a training ground for chefs but also as an institution dedicated to producing well-rounded food and beverage professionals who possess comprehensive management skills essential in the industry. In addition to covering the fundamental knowledge required for the field, the program is designed to equip students with the managerial acumen necessary for success in their careers. Conducted in Turkish, the program aims to cultivate Turkish professionals, emphasizing proficiency in the language of instruction. Core courses in food science encompass topics such as food security, kitchen chemistry, nutrition, and food economics, supplemented by additional subjects including law, cost management, marketing, and others. With a diverse array of elective courses available, students have the opportunity to specialize in their preferred areas of interest within the field.