Gastronomy (with thesis)
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

Program Profile

It is seen that the rapid development of gastronomy expertisement as a new field or profession because of gaining recognition by society. The program will prioritize studies in food science, nutrition, gastronomy history, molecular gastronomy, art, media, health, vocational techniques, Turkish and World cuisines, economics, business, and marketing methods for students enrolled in the program.
Especially, specialists who graduate from graduate program have career opportunities and employment prospects in areas such as written and visual media, professional kitchens as expert chefs, managers, operators, menu planners, consultancy in the food and beverage industry, and related units of government institutions and organizations.
The program aims to equip participants with practical skills, therefore priority is given to experts who have scientific knowledge and practical experience in developing gastronomy expertise in public and private sectors.
Finally, having qualified and professional workforce equipped with knowledge, businesses will contribute to resolving the issues in the gastronomy sector in terms of skilled labor force in gastronomy.