The number of master's and doctoral programs in the field of gastronomy in Turkey is quite limited. Unfortunately, the number of scientific articles discussing our nearly forgotten dishes, our traditional palate, our dining customs, and our Ottoman and Anatolian cuisines is also insufficient. Students in this program will receive academic support during their studies, some courses will be conducted on a project basis, and the aim will be to cultivate individuals eager to research Turkish culinary culture. Thus, our students completing this non-thesis applied master's program will become individuals who embody and sustain the consciousness of Turkish cuisine, and will also undertake a national role in passing on Turkish culture to future generations as equipped and educated individuals on national and international platforms.
Through this program, the aim is to achieve the stated goal with expert instructors who can convey to students not only current, theoretical, and conceptual knowledge related to Gastronomy and Culinary Arts, but also the practical applications of how this knowledge should be used in professional life. Consequently, it is anticipated that the program will contribute to the training of gastronomes who can make sense of the food culture of the society they live in, transfer and illuminate this knowledge within the food and beverage sector, utilize new technologies, and understand their place in gastronomy, or to the development of young scientists who wish to utilize this accumulated knowledge in the academic field.
