Please click HERE to reach Gastronomy and Culinary Arts Department web site.

Department of Gastronomy and Culinary Arts at Çanakkale Onsekiz Mart University Gökçeada School of Applied Sciences

The Department of Gastronomy and Culinary Arts, established under Çanakkale Onsekiz Mart University Gökçeada School of Applied Sciences, conducts education, training, and research in the field of social sciences. Our department provides theoretical and practical training at the undergraduate level, equipping students with the skills to become qualified professionals in the tourism and hospitality industry.

Historical Background:

• Founded in 2010-2011 as the Gastronomy Department.

• Renamed Gastronomy and Culinary Arts in 2017-2018, with new admissions under this program.

• The original Gastronomy Department remains active until current students graduate.

• Student quota: 59 (Turkish-medium program).

Mission & Vision

Mission:

To educate globally competent gastronomy professionals equipped with:
✔ Fundamental knowledge and technical skills
✔ Research capabilities
✔ Ethical and sustainable practices
Our goal is to contribute to the development of Turkey’s gastronomy sector while serving as a bridge between academia and the culinary industry.

Vision:

To be recognized as a leading department in gastronomy by:
✔ Training innovative, research-driven, and socially responsible gastronomes.
✔ Integrating theory, practice, and technology with universal ethical values.
✔ Promoting sustainability, creativity, and entrepreneurship in culinary arts.

Academic Program & Curriculum

Our interdisciplinary approach blends Turkish culinary heritage with global gastronomy trends, emphasizing:

• Sustainability

• "Good-Clean-Fair" philosophy (Slow Food principles)

• Mediterranean and world culinary traditions

Core Courses:

• Introduction to Gastronomy

• Regional Cuisines (Aegean, Mediterranean, Ottoman, Black Sea, Eastern & Southeastern Anatolia)

• World Cuisines

• Sustainable Kitchen Practices

Specialized Electives:

1. Technical Expertise:

   • Dairy Products, Bakery, Olive & Olive Oil, Cheese Varieties, Processed Meats, Seafood, Ice Cream & Desserts, Mixology, Coffee Culture & Barista Skills, Sensory Food Analysis.

2. Sustainable Gastronomy:

   • Ecology & Sustainability, Edible Plants & Flowers, Food Systems, Organic Farming.

3. Business & Innovation:

   • Restaurant Management, Digital Marketing, Molecular Gastronomy, Creative Cooking, Alternative Tourism.

4. Cultural & Social Perspectives:

   • Gastrodiplomacy, Food Rituals, Street Food, Consumer Behavior, Tourism Geography.

5. Professional Development:

   • Professional English, Food Styling & Photography, Media in Gastronomy, Protocol & Etiquette, Stress Management.

Hands-On Learning:

• Thematic internships (e.g., olive oil farms, Michelin-starred restaurants, food media).

• Collaborations with industry leaders for real-world experience.

Career Opportunities

Graduates earn a Bachelor’s Degree in Gastronomy and Culinary Arts, preparing them for careers in:

• Fine dining & restaurant management

• Food media & styling

• Sustainable food systems

• Culinary research & education

• Tourism & hospitality innovation

Why Choose Our Program?

✅ Holistic education combining tradition and innovation.
✅ Industry-aligned training with global perspectives.
✅ Sustainability-focused curriculum for future-proof careers.