ABOUT
Iskenderun Technical University Faculty of Tourism , the Official Gazette published by the decision No. 968 of April 18, 2019 date and 30749 numbered copies, which was established in 1992 following the closure of the School of Tourism and Hotel Management was established by the same decree. The Department of Gastronomy and Culinary Arts started its education within the Faculty of Tourism by taking its first students in 2019-2020 .
GOAL
The main aim of the Gastronomy and Culinary Arts Department is to train qualified, innovative and researcher young executive chefs for all businesses operating in the food and beverage sector.
Program Education Goals
E.G.1: To train graduates who can carry out teamwork with a continuous learning approach in the fields of gastronomy and culinary arts such as entrepreneur, executive chef, educator/academician, food writer, food stylist and photographer, restaurant/kitchen consultant, etc. and who speak at least two foreign languages.
E.G.2: To train graduates who have knowledge in nutrition, food science, food safety, food legislation, hygiene and sanitation, occupational health and safety, first aid, management, marketing, tourism, finance, technology, menu planning, art, aesthetics, human resources management, social responsibility, ethics, environment and waste management and can use their knowledge in practice.
E.G.3: To train graduates who have theoretical and practical knowledge about Culinary Movements, Turkish Cuisine and international cuisines, and who can develop recipes with an innovative and sustainable perspective in the field.
E.G.4: To educate graduates who can define and interpret data in the field of Gastronomy and Culinary Arts in a professional sense and have an analytical and critical perspective.
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.
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.
Why Gastronomy and Culinary Arts Department?
Today, food and beverage activities have started to move outside instead of home due to reasons such as the development of the industry, the change in the business structure, the development of transportation facilities and social media. As of today, the size of the food and beverage sector on a national and international scale has exceeded billions of dollars. Parallel to this, the increase in food and beverage businesses both nationally and internationally brings employment opportunities with it. The workforce required in the field of cuisine is trained in the Gastronomy and Culinary Arts departments.
Gastronomy and Culinary Arts department offering education and employment opportunities that provide high coverage in Turkey today and carries a preferred section to feature.
Job Opportunities for Our Graduates
Graduates of Gastronomy and Culinary Arts are employed in all businesses where food and beverage activities exist.
- In the kitchens of hotel businesses,
- In restaurant businesses,
- In national and international chain restaurant businesses,
- In public institutions and organizations,
- In cafe establishments,
- Catering and banquet organizations,
- As an instructor in vocational/technical high schools providing education in the field of food and beverage,
- Has the opportunity to make an academic career and work as an academician.
In addition, graduates of ISTE who start their business benefit the society as young entrepreneurs.
