Gastronomy and Culinary Arts

The word “gastronomy,” which focuses on humanity’s most fundamental need—nutrition, is etymologically derived from the Greek words gastros and nomos, meaning “stomach law” or “stomach rule” in English.

Additionally, the word “gastronomy” is defined in the Turkish Language Association dictionary as “a passion for fine dining, a well-organized and health-conscious cuisine, and a system of food arrangement that is both pleasant and flavorful.” The concept of nutrition, which is humanity’s most fundamental and ever-evolving need, along with the food and beverage industry, forms the foundation of the science of gastronomy.

The Department of Gastronomy and Culinary Arts is a multidisciplinary field that combines food and beverage culture with quality and aesthetics, where creativity and art take center stage, appealing to both the palate and the eye. It also encompasses the business management aspect of the food and beverage sector.

The Aim of the Department

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, apply culinary arts and gastronomy trends, blend creativity and practical skills with modern technologies and an advanced understanding of quality, and possess strong business management skills. We aim to prepare these chefs for leadership roles in both the national and international gastronomy sectors.

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 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.

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.

In line with these goals, our priority is to ensure that our graduates are fully equipped with the skills and knowledge that meet the industry’s needs, through an education focused on industry-academia collaboration.

Education

Gastronomy and Culinary Arts Bachelor’s Degree is thought in Turkish and is 4 years long. Coupled with this, English proficiency courses do exist in the curriculum. Through the English courses included in the department’s curriculum, students are trained to follow international developments and publications, allowing them to develop their skills and become chefs proficient in the English terminology required by their profession.

In the Gastronomy and Culinary Arts bachelor’s program, students are provided with complementary courses such as Food Safety, Food Legislation, Kitchen Hygiene, Principles of Nutrition, Business Ethics, Basic Occupational Health and Safety, and Information Technologies. The department’s curriculum includes theoretical courses on various topics such as Gastronomy Tourism, Trends in Gastronomy, Service and Presentation Techniques, Menu Management and Planning, Ready Meal Technology, Beverage Culture, and many other related fields. To help students develop managerial qualities in their profession, courses such as Business Management, Marketing, Entrepreneurship, Quality, and Management Systems have also been included in the department’s curriculum.

In addition to the theoretical courses mentioned above, 60% of the curriculum consists of practical courses to help our students develop the necessary practical and application skills. Before graduation, every student enrolled in the program is required to take practical courses in core areas such as Turkish Cuisine, World Cuisines, Hot and Cold Kitchens, Bakery Products, and Patisserie. Additionally, they are provided with elective courses based on their interests, allowing them to create a personalized curriculum.

When planning the curriculum, a systematic approach was followed, and in the first year, students’ theoretical foundations were established. Starting from the second year, more emphasis was placed on practical application, with the duration of practical courses increasing each year. In particular, the last two years of the program are almost entirely focused on application and hands-on practice.

With the addition of elective courses focused on professional areas and competency development to the curriculum, students are given the opportunity to further enhance their skills in the areas they are interested in.

Internship Opportunities

Along with theoretical courses, our department also includes a heavy concentration of practical courses. Along with the theoretical and practical education they will receive in the program, our students are also obligated to finish their 30 work days long summer internships. Through their internships, our students have the opportunity to familiarize themselves with job markets, learn about workplace activities, apply the education they have received in the industry to further develop their skills, and gain the chance to adapt to professional life before graduating.

ArelKariyer system provides all the necessary support to our students in finding the required mandatory summer internship placements for our department. In addition to the mandatory internship period, our students are also provided with the necessary support for optional work opportunities, allowing them to establish a presence in the industry even before graduation.

Fields of Study

Graduates of the Gastronomy and Culinary Arts Department can not only earn the title of “gastronomist” and open their own businesses, but they can also operate in various areas of the food and beverage industry. Gastronomists can work as chefs, head chefs, executive chefs, managers, or operators in the kitchens of restaurants and hotels in the private sector, in food factories (catering), in maritime, aviation, and railway companies, and in other food and beverage businesses.

Graduates of the Gastronomy and Culinary Arts bachelor’s program can work in all areas of the food and beverage industry. In addition to this, they can also find opportunities in various fields as a subsidiary of the profession, such as menu consulting, food criticism, blogging, food photography, or television programming.

Our graduates can work as instructor chefs in culinary schools or kitchen academies, and they can also pursue postgraduate and doctoral studies to engage in academic and scientific work.