Aim and Objectives

Aims
As the Department of Gastronomy and Culinary Arts, our primary goal is to train executive chefs who are proficient in both Turkish and world cuisines, follow and apply culinary arts and gastronomy trends, blend creativity and practical skills with modern technologies and an advanced understanding of quality, and possess developed business management skills. We aim to prepare these chefs for leadership roles in both the national and international gastronomy sectors.

The main objective of the Gastronomy and Culinary Arts Program is to unleash the learner’s aesthetic and creative power, develop skills in vision, perception, shaping, and application (eye, hand, and brain coordination), and foster originality and production confidence. Additionally, the program aims to transform food into edible works of art, starting from any object or idea. It also focuses on ensuring that design-oriented units are producible, reproducible, and usable, along with calculating production and cost estimates.

In the multidisciplinary field of Gastronomy and Culinary Arts, which combines both science and art, our curriculum includes both theoretical and practical courses aimed at training executive chefs who are fully proficient in gastronomy culture, knowledgeable about the food and beverage industry, and possess both culinary and business management skills. We aim to educate leaders who can anticipate the future and have developed cultural, technological, artistic, and creative aspects in their roles as executive chefs.

Objectives

We aim for graduates of the Arel University Gastronomy and Culinary Arts Bachelor’s Program not only to become chefs who can cook but also to be executive chefs with a deep understanding of the sensory and characteristic properties of food. They will master all the principles and artistry of cooking, successfully combine food with design and aesthetics, and present it with excellence. Additionally, they will be disciplined and responsible, stay up to date with industry innovations, be open to change and development, possess leadership qualities, and have strong communication skills.

In our curriculum, developed in collaboration with key industry professionals, we have established a systematic infrastructure where students spend 60% of their education on practical applications. Our goal is for students to become individuals with strong practical skills, capable of choosing courses based on their interests, specializing in their desired fields, developing creativity, and being able to dominate the sector both as chefs and managers.