General Information

The education period is 4 years, and there is no preparatory class. However, although the language of instruction in the program is Turkish, 448 hours of English language training is provided as a compulsory course throughout the education period. The Gastronomy and Culinary Arts Department was established within the Çukurova University School of Tourism Management and Hotel Management on May 31, 2022, with the approval of the Council of Higher Education. Due to the closure decision of the School, published in the Official Gazette dated August 4, 2023, and numbered 32269, the transfer of the Gastronomy and Culinary Arts Department to the Faculty of Fine Arts was deemed appropriate by our University Senate, and the approval of the department transfer process via the Academic Unit Tree Management System (ABAYS) connected to the Higher Education Data System (YÖKSİS) was notified by the Rectorate with the letter dated September 15, 2023, numbered E-792224. Prof. Dr. Oya Berkay KARACA was appointed as the Head of the Gastronomy and Culinary Arts Department on October 11, 2023. Associate Professor Dr. Erdinç BALLI was appointed on June 28, 2024, Associate Professor Dr. Vedat YİĞİTOĞLU on August 15, 2024, and Lecturer Sema Nur TECİMEN on April 4, 2024. Feyzi ALTUNER has been serving as the department secretary since November 9, 2023.

Length of Programme & Number of Credits

4 Year - 240 ECTS

Feature & Definition

The Gastronomy and Culinary Arts program is a four-year undergraduate degree designed to provide education in the relationship between food and culture, professional culinary skills, and food and beverage management. Gastronomy and Culinary Arts is an interdisciplinary field that views a plate both as a canvas and as a business balance sheet, integrating the cultural heritage of food with contemporary culinary techniques. It encompasses not only the preparation of food but also the management of the entire journey of ingredients from farm to table, including food chemistry and the design of sensory experiences within an innovative and dynamic industry. The program learning outcomes were developed in accordance with the Turkish Qualifications Framework (TQF) and the Common Learning Outcomes for Tourism Education, as well as the Gastronomy and Culinary Arts Program Learning Outcomes specified in the Higher Education Tourism Programs Evaluation Criteria established by the Tourism Education Evaluation and Accreditation Board (TURAK). The curriculum, including courses, credit allocation, internships, and other practical components, was designed with reference to the Turkish Qualifications Framework (TQF), TURAK accreditation criteria, and the program learning outcomes. Particular attention was given to incorporating courses that correspond directly to the Gastronomy and Culinary Arts program outcomes required by TURAK. Accordingly, the curriculum includes, among others, 448 hours of English language instruction, as stipulated in the accreditation criteria, as well as courses such as Food and Beverage Cost Control. Furthermore, the entire eighth (final) semester is allocated to Workplace Professional Training in accordance with the 7+1 education model, enabling students to gain extensive industry experience. In this form, the program has been designed to satisfy the requirements for direct accreditation upon the graduation of its first cohort of students.

Mode of Study

Full Time

Head of Department

Prof. Dr. OYA BERKAY KARACA

ECTS / Course Catalog Coordinator

Doç. Dr. ERDİNÇ BALLI

Erasmus Coordinator

Doç. Dr. ERDİNÇ BALLI

Internship Coordinator

Doç. Dr. Vedat YİĞİTOĞLU

Orientation Staff

Öğr. Gör. Sema Nur TECİMEN

Goals

The educational objective of the undergraduate program in Gastronomy and Culinary Arts is to equip students with the knowledge and skills required by international gastronomy standards, provide hands-on experience through strong collaboration with the food and hospitality industry, and educate professionals who embrace sustainability while demonstrating cultural awareness and ethical responsibility. Its research objective is to contribute to the preservation, advancement, and promotion of gastronomic heritage through scientific research.

Objectives

To become one of the leading, innovative, and preferred departments in Gastronomy and Culinary Arts, recognized for excellence in education, research, and practice at both the national and international levels.

Specific Admission Requirements

This program accepts students according to the "Çukurova University Associate Degree and Bachelor's Degree Education, Teaching and Examination Regulations".

Qualification Awarded

Students who successfully complete this program are awarded a Bachelor's degree in Gastronomy and Culinary Arts.

Level of Qualification

Bachelor's

Qualification Requirements of Graduation

Students are required to complete all courses, practical training, and other academic requirements specified in the curriculum of their enrolled department or program. To qualify for graduation from four-year faculty and school programs, students must complete a minimum of 240 ECTS credits and achieve a cumulative grade point average (CGPA) of at least 2.00.

Access to Further Studies

Graduates who complete this undergraduate program may pursue graduate studies in their own field or in related disciplines in accordance with the Çukurova University Graduate Education and Training Regulations. Admission is based on the evaluation of the applicant's ALES score, undergraduate grade point average, and interview performance.

Internship

The program does not include a compulsory internship during the academic semesters. However, students may undertake an optional summer internship lasting a minimum of 30 and a maximum of 60 working days.

Applied Course

Practical courses in the program are conducted in training kitchens, restaurants and food service laboratories, and industry-based establishments. These practical activities focus on culinary techniques, food and beverage production and service, food safety, hygiene, menu planning, and the development of professional competencies. Practical training is further supported through internships, technical field visits, and collaborations with industry partners.

Work Placement

The Gastronomy and Culinary Arts program includes one semester of Workplace Professional Training, which is carried out in public and private sector institutions and organizations.

Double Major, Additional Major & Exchange Possibilities

Minor and Double Major programs are implemented in accordance with the Directive on Minor Programs and the Directive on Double Major Programs.

Employment Opportunities

Gastronomy has emerged as a rapidly growing field worldwide and has become an increasingly attractive career choice in Türkiye due to the expansion of corporate and chain hotels and restaurants, as well as the growing culture of dining out. Graduates of the Gastronomy and Culinary Arts program have a wide range of career opportunities. Graduates are qualified to pursue employment in food and beverage establishments and across the tourism and hospitality industry, including hotels, resorts, restaurants, bars, mass catering companies, accommodation facilities, airlines, cruise ships, hospitals, and other organizations where food and beverages are prepared and served. They are equipped to assume supervisory, middle-management, and senior management positions both nationally and internationally. They may also pursue careers as gastronomy writers, food stylists, food photographers, restaurant managers, culinary educators, food and beverage consultants, gastronomes, sommeliers, commis chefs, chefs, and executive chefs, serving effectively as both leaders and collaborative team members. Graduates who obtain the required score in the Public Personnel Selection Examination (KPSS) are eligible for employment as civil servants in public institutions, subject to the applicable recruitment regulations. Those wishing to pursue an academic career may work as academic staff members in relevant higher education programs, provided that they satisfy the admission and appointment requirements, including achieving the required scores in national examinations such as ALES, YDS, or YÖKDİL, and, where applicable, meeting institutional requirements for professional industry experience. Graduates who complete a pedagogical formation (teacher certification) program are also eligible to pursue careers in teaching.