Program Description
The Gastronomy and Culinary Arts thesis-based master's program offers an educational plan designed to equip students with up-to-date and international knowledge in the fields of food and 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 thesis-based master's program is designed for students who wish to take their knowledge and skills in the field of 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 can work as senior kitchen managers/professional chefs in food and beverage establishments and hospitality businesses, or establish their own food and beverage businesses independently. They can also work as academics (research assistants/instructors) in relevant departments at universities.
Program Structure
The thesis-based master's program in Gastronomy and Culinary Arts consists of a total of 21 credits, including 7 courses, a seminar course, and a thesis. The seminar course and thesis are not credited and are graded as either successful or unsuccessful. The duration of the thesis-based master's program is a minimum of four and a maximum of six semesters. The scientific preparation program is not considered in the calculation of the duration. Semesters in which the student is not enrolled are included in the maximum duration.
Gastronomy and Culinary Arts Special Application Requires
Graduates with a bachelor's degree in Gastronomy and Culinary Arts, Gastronomy, Food and Beverage Management, or Tourism Management will be admitted without a preparatory program. Graduates from other departments related to Business Administration and Food Engineering will be admitted with a preparatory program if deemed necessary.
ALES Score Type
SAY/SÖZ/EA
ALES Score
55
Required documents for enrollment in thesis-based master's programs:
Notarized copy of bachelor's degree or graduation certificate obtained from e-Government
Original or notarized copy of bachelor's transcript (documents obtained from e-Government are accepted)
ALES exam result (including the Result Verification Code, covering the last 5 years as of the registration date, with a score of 55 or above in the relevant score type.)
Original and copy of the ID card
For male applicants: a recent Military Service Status Certificate (documents obtained from e-Government are accepted.)
1 passport-sized photo