From the Head of Department

In recent years the interest in Gastronomy and Culinary Arts has increased in our country and the rest of the world and it became an important profession. Gastronomy is the conversion of food and drink cultures into science and art. Gastronomy is not only a process of preparation and consumption of foodstuffs. Starting from the historical development process of food and beverages, Gastronomy is a scientific discipline which studies a detailed understanding of all features, their application, development and their adaptation to today's conditions. The methods and approaches used in gastronomy are compiled from various disciplines, and therefore offers an essential academic approach.

Doğuş University, Faculty of Art and Design, Department of Gastronomy and Culinary Arts aims to train managerial, entrepreneurial and innovative young executives, who will be equipped with the necessary knowledge, analytical thinking and communication skills and be able to compete internationally.

During the first year of the Gastronomy and Culinary Arts Undergraduate Program, which lasts for four years, students will study complementary courses in scientific preparation and competence. The art of gastronomy does not just mean cooking. For this reason, by taking cultural and scientific substructures, theoretical lessons blended with the required practice, students will be cultivated as visionary gastronomes in all fields related to cuisine.


Asst. Prof. Murat AY
Head of Department