Mission/Vision
Gastronomy and Culinary Arts Department Mission: To train entrepreneurs, managers and chefs who can produce and develop recipes, have a good command of Turkish and world culinary culture and practices, can compete in the national / international arena with the foreign language education they receive, can produce sector-based projects, are researchers, innovators and responsible, by complying with the legal legislation and ethical values in the field of Gastronomy and Culinary Arts.
Gastronomy and Culinary Arts Department Vision: To be a department that makes environmental collaborations, adopts innovative approaches by following scientific research, has ethical values, and educates professionals who can work on a national and international scale.
Program Introduction for Prospective Students
Gastronomy and Culinary Arts Department Presentation
Gastronomy and Culinary Arts Department Presentation Brochure
Faculty of Tourism Strategic Plan (2022-2024)
Gastronomy and Culinary Arts Department Self-Assessment Report
Faculty of Tourism Organization Chart
Faculty of Tourism Internal and External Stakeholders
Faculty of Tourism Job Descriptions
1.Dean
2.Faculty Board
3.Faculty Board of Directors
4.Deputy Dean
5.Head of Department
7.Assoc. Prof & Asst. Prof.
8. Lecturer
9.Research Assistant
10.Faculty Secretary
11.Administrative Support Personnel
12.Financial Affairs (Monthly, Purchasing, Accrual)
13.Personnel and Registry
14.Student Affairs
15.Department Secretary
16.Revolving Fund
17.Movable Registration Officer
18.Auxiliary Services
List of Boards and Commissions of the Faculty of Tourism
Tourism Faculty Boards and Commissions
Faculty of Tourism Unit Internal Evaluation Reports
Unit Internal Evaluation Report 2022
Unit Internal Evaluation Report 2023
Legislation
Internal and External Documents
Tourism Faculty Internship Directive
Application Principles for Associate and Undergraduate Students who have completed their maximum period
