|
1
|
To educate graduates who possess knowledge and skills about the fundamental phenomena, concepts, and principles in gastronomy and tourism, who can disseminate this knowledge and skills to society, and who are conscious of sustainability and social responsibility. |
|
2
|
To educate graduates with theoretical and practical knowledge related to Turkish cuisine, world cuisines, and food and beverage management, adhering to universal laws and ethical principles. |
|
3
|
To educate graduates capable of conducting and/or participating in sectoral, academic, and R&D projects in the field of gastronomy and tourism. |
|
4
|
To educate graduates who follow sectoral, scientific, and technological developments in gastronomy and tourism and are committed to continuous self-improvement. |
|
5
|
To educate gastronomy professionals with communication and foreign language skills who can work in various positions (chef, educator, photographer, researcher-writer, manager, etc.) within the fields covered by gastronomy and tourism. |