Program Description

The Gastronomy and Culinary Arts non-thesis master's program offers an educational plan designed to provide students with up-to-date and international knowledge in the fields of food, beverage, and tourism. The program aims to provide students with academic knowledge, research, and problem-solving skills in the fields of tourism and gastronomy, as well as the necessary knowledge and skills to advance their careers in the food and beverage, tourism, and hospitality industries in line with the dynamic and ever-changing nature of the sector. To this end, students are equipped with knowledge and skills related to management, menu planning, special nutrition, food technology, and food preservation methods in the tourism sector and tourism businesses.

The non-thesis master's program is designed for students who wish to take their knowledge and skills in gastronomy to a higher level. The program aims to train experts who will work in related industries, as well as academics who will be able to conduct original research in the academic field, analyze and solve problems, synthesize the interdisciplinary knowledge they have acquired, and contribute new information to the literature.

Our graduates work as senior kitchen managers and professional chefs in food and beverage establishments and hospitality businesses, or establish their own food and beverage businesses independently.

Program Structure

The Gastronomy and Culinary Arts non-thesis master's program consists of a total of 30 credits, including 10 courses and a term project. The term project is non-credit and is graded as either successful or unsuccessful. The duration of the non-thesis master's program is a minimum of two and a maximum of three semesters. The scientific preparation program is not considered in the calculation of the duration. Semesters in which the student does not register are included in the maximum duration.