Since the Department of Gastronomy and Culinary Arts is a rapidly developing field fed by many different disciplines such as food science, culinary practices, culture, history, business, anthropology, aesthetics, art and technology, the need for employees with master's and doctoral level education in this field has recently emerged. For this reason, it is aimed to train specialized personnel who will serve the food and beverage sector that can compete nationally and internationally, equipped with the theoretical and practical knowledge and skills needed in the food and beverage sector, as well as to scientifically examine the studies in this field.
Another aim of the program is to meet the need for academicians, which is a great need in this field. The main reason for opening a master's program is to train competent people who assimilate the science of gastronomy, who will be more equipped in the field, who have a voice in academic and scientific sense.
