Program Learning Outcomes
NoProgram Learning Outcomes: With the successful completion of this program, students will be able to
1 Critically and holistically evaluates advanced theories, current scientific research and practices in gastronomy and culinary arts by relating them to food science, nutrition, culture, tourism, business and social sciences.
2 Identifies original research problems in gastronomy and culinary arts and designs and conducts independent scientific research using advanced qualitative, quantitative, mixed and experimental methods appropriate to these problems.
3 Analyzes research data using advanced analytical techniques, interprets the findings from theoretical and contextual perspectives and makes original scientific contributions to the body of knowledge in gastronomy.
4 Conducts scientific research and publication processes in accordance with the principles of research ethics, publication ethics and academic integrity, and shares the knowledge produced in national and international academic settings in Turkish and at least one foreign language through written, oral and visual means.
5 Develops original products, recipes, menus, production techniques and gastronomic processes using knowledge of food chemistry, food technology, scientific cooking, sensory evaluation, nutrition and food safety.
6 Integrates sustainable gastronomy, green kitchen practices, food waste reduction, digital technologies and artificial intelligence applications into gastronomic research and practice, and contributes to the preservation, development and international promotion of local and national gastronomic heritage.
7 Transfers theoretical and applied knowledge of gastronomy to educational settings, takes on leadership roles in interdisciplinary teams, studies and projects, and transforms the knowledge produced into solutions addressing the needs of the industry, education and society.