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Gastronomy and Culinary Arts
Gastronomy and Culinary Arts Department intends to raise gastronomy experts who possess the detailed knowledge of Turkish and world cuisines, can represent Turkish cuisine culture and compete in national and international competitions, are art sensitive and prone to team work, can orient themselves to developing technology and carry his job to higher level for studying and protection of rich Turkish cuisine culture in a academic environment and introducing this culture in international area.
"The art of cooking is learned in Cappadocia"
Gastronomy and Culinary Arts Undergraduate Program of Cappadocia University aims to raise the leaders of future in cuisine arts area with its unique and innovative education program. The education program is structured to develop management and cuisine application skills simultaneously. Our students get intensive cuisine experience and learn latest advance cooking techniques. The individual skills, knowledge and creative skills of students are improved with the courses like world and Turkish cuisines, pastry and dessert production, recipe development, service and presentation techniques. Tourism and management courses provide students with skills and qualifications allowing them to manage their own enterprises or to be manager in tourism establishments. The program’s duration is 4 years, offers bachelor’s degree and advance English level for the students.
Intensive Applied Education
In Gastronomy and Culinary Arts Undergraduate Program of Cappadocia University, theoretical and applied courses are given. Courses of basic principles of gastronomy and cuisine arts, food science and technology, nutrition, hygiene-sanitation, food and beverage management, advance English, in-house behavior and communication, food sociology, menu preparation, banquet management have come forward as theoretical courses.
Our students have the opportunity of improving themselves by using their individual skills and creativity in applied courses like Turkish and world cuisines, pastry and dessert production, recipe development, service and presentation techniques besides the theoretical courses. Gastronomy and Cuisine Arts Undergraduate Program of Cappadocia University has the most focused program on applied education of cuisine in gastronomy education with the ratio of 51%.
The applied courses of Gastronomy and Culinary Arts Program are given in fully equipped cuisines in Uçhisar Arts Campus. In campus, there are 3 education cuisines, 1 pastry cuisine and 1 service application area; every student can make practice on individual working bench.
The students of Gastronomy and Culinary Arts have a chance to make double major and minor major in Nutrition and Dietetics.
Experienced Instructor Chefs
Our application trainings are given by our chefs who have enriched their academic education with the national and international sector experience and have announced their name in the field of gastronomy. Our chef instructors, who are the first graduates of the Cappadocia Vocational School Cookery program, are providing high quality education to our students as well as excellent role models.
Seminars and applications are conducted together with sector institutions for self-improvement of our students. Students are able to join the annual national and international gastronomy competitions and scientific conventions. In addition to that students can participate in surveys about the special tastes of Cappadocia region. Gastronomy and Culinary Arts Program of Cappadocia University being the most award-winning culinary program of gastronomy competitions carries the knowledge and infrastructure of culinary program to a higher level.
The Working Areas of Gastronomy and Culinary Arts Program Graduates
Gastronomy and Culinary Arts Program Graduates can work as cook, chef, executive chef, executive and manager in private hotels, restaurants, food factories, airline companies and other food and beverages companies. Besides they can work in R&D sections of food institutions. Other than those, the graduates can be counselor or writer in food and beverages area.