Program Overview

Gastronomi ve Mutfak Sanatlar (Tezsiz) Yüksek Lisans Program

Program Description

The Gastronomi ve Mutfak Sanatlar (Tezsiz) Yüksek Lisans Program is a postgraduate program offered by the Istanbul Beykent University. The program aims to educate students on the scientific, artistic, and sociological aspects of food culture, enabling them to design innovative kitchen applications and research gastronomy in the context of cultural heritage, tourism, and sustainability.

Program Objectives

The program's objective is to provide students with advanced theoretical knowledge and practical skills in the field of gastronomy. The program focuses on food culture, kitchen arts, nutrition science, food safety, and local and global cuisines, allowing students to acquire academic and professional expertise.

Program Structure

• The program is designed to be completed in 1.5 years (maximum 3 semesters), with 2 semesters per year, each lasting 15 weeks.
• The program consists of 10 courses and a semester project, totaling 90 AKTS.
• Students must successfully complete all courses and the semester project to graduate.

Admission Requirements

• To apply for the program, candidates must hold a bachelor's degree.
• ALES scores are not required for admission to the non-thesis master's programs.
• Students who have previously enrolled in a graduate program at another university may be eligible for lateral transfer to this program, subject to the approval of the department and the university's regulations.

Program Outcomes

• Graduates of the program will possess advanced knowledge in the field of gastronomy and culinary arts.
• They will be able to analyze global cuisines and local food cultures critically.
• They will be experts in nutrition, food safety, and sustainability.
• They will understand the relationship between gastronomy tourism and cultural heritage.
• They will have the ability to design creative menus and develop new products.
• They will be able to integrate gastronomy with culture, art, and economics through interdisciplinary studies.
• They will adhere to ethical principles in scientific research.

Career Opportunities

• Hotel management and food and beverage industry management positions
• Gastronomy consulting and menu design
• Product development in food and beverage research and development laboratories
• Expertise in gastronomy tourism projects
• Gastronomy content production in media and publishing

Academic Staff

The program is taught by a team of experienced academic staff with expertise in gastronomy, culinary arts, and related fields.