Gastronomy and Culinary Arts is one of the oldest fields that has evolved with cultural advancement, involving the preparation and presentation of dishes in distinctive ways, whether in restaurants or hotels. With the development of educational systems, universities have begun designing diverse Gastronomy and Culinary Arts programs hundreds of years ago in Europe and America. European universities and others began educating their students theoretically and practically to provide them with extensive knowledge of the most famous international cuisines, popular dishes, innovative food recipes, precise ingredient placement, and optimal presentation techniques.
Therefore, culinary arts programs aim to equip students with the ability to be creative and learn culinary arts while delving into the most popular local and international cuisines. Moreover, students are encouraged not to be satisfied with the subjects related to food and nutrition provided to them. Still, they should also research and participate in workshops with separate purposes. These workshops include baking and pastry competitions, workshops focusing on main dishes, and those specializing in Eastern and Western desserts.
Importance of Gastronomy and Culinary Arts
- Its importance lies in reflecting peoples’ cultures, as most countries are renowned for their cuisines. Culinary arts positively impact the tourism sector, as many are attracted to experiencing Indian, Turkish, or other cuisines and purchase spices and ingredients from those countries. Many students also desire to attend cooking workshops in Paris or Istanbul, leading to increased global tourism.
- Culinary arts are not limited to cooking but also involve participating in events such as preparing food for weddings and family gatherings during holidays, conferences, and competitions.
Curriculum for Gastronomy and Culinary Arts Programs in Turkish Universities
The duration of study in Turkish universities for a Bachelor’s degree is four years. Most Turkish universities offer a variety of programs, and the content may vary from one university to another. Hence, students should verify the Course Description on the university’s website before enrolling.
First Academic Year
- Introduction to Product Quality Determination
- Food Service Management
- Food Safety
- Food Cultures
Second Academic Year
- Product Knowledge and Procurement
- Introduction to Culinary Skills
- Research Methods and Techniques
- Service Marketing
- Organization and Management
- General Introduction to Tourism
Third Academic Year
- Beverages and Bar and Restaurant Management
- Food Storage Techniques
- Organizational Behavior
- Italian Cuisine
- Etiquette and Food Presentation
- History of Cuisine and Turkish Culinary Culture
Fourth Academic Year
- International Cuisines
- Baking Techniques
- Seafood Cooking
- Turkish Desserts
- French Cuisine
Career Opportunities for Graduates
- Working as chefs in restaurants
- Cooks in hotels
- Pastry and bakery shops
- Hosting cooking shows
- Personal chefs for presidents and officials
- Owning a restaurant and supervising chefs to ensure the quality of dishes served
