The Gastronomy and Culinary Arts undergraduate program at Near East University’s Faculty of Tourism is a four-year bachelor’s degree designed to train students in both the art and science of food production, culinary techniques, and hospitality management. The program combines theoretical knowledge with extensive practical training, ensuring graduates are prepared for careers in the food and beverage industry, hospitality, and tourism sectors.
Students gain expertise in Turkish and world cuisines, nutrition, food safety, beverage management, and modern cooking techniques, while also developing skills in business, marketing, finance, and organizational behavior. The curriculum emphasizes creativity, innovation, and entrepreneurship, preparing graduates to adapt to the evolving global culinary landscape. Practical training is reinforced through mandatory internships and summer training, giving students real-world industry experience.
Graduates earn a Bachelor’s Degree in Gastronomy and Culinary Arts, recognized nationally and internationally, and are equipped to pursue careers in hotels, restaurants, catering companies, or continue into postgraduate studies.