Master in Gastronomy (Turkish)

Program description

Program Goal and Results

• Gaining a better understanding of the concept of gastronomy would enable them to learn about the various forms of cuisine and culture, gastronomy tourism, gastronomy management, and services offered by hospitality enterprises.
• Have an understanding of the fundamentals of nutrition, food preparation and sanitation, food storage conditions, functional foods, and nutrition kinds.
• Gaining an understanding of food and beverage jargon, mastering culinary methods, preparing and organizing menus, and estimating food expenses are all possible with this expertise.
• Gains expertise and oversees the planning, organizing, and management of a kitchen; high-quality services associated with the culinary industry; workplace safety and first aid in the kitchen; and moral conduct in the culinary industry.
• Learns about the areas and methods of professional research as well as culinary entrepreneurship.
• Becomes a manager who places a premium on ethical behavior and sustainable food.
• In order to actively benefit from basic information technologies and be able to interact successfully,
• Determine which information will be needed where, when, and why by evaluating the knowledge acquired during the learning process using cause-and-effect links.
• They can work as a team and assume individual responsibility as needed since they are cooks with the requisite professional knowledge and social and ethical standards.
• They acquire abilities like becoming experts in their field's nuances.

Language of Instruction:

Turkish