Gastronomy is a thriving industry with projections for strong continued growth. Istanbul Okan Universty´ s Akfırat Campus provides students the chance to learn the industry in the great teaching kitchen, with its rich blend of modern dormitories, sports complex, student center with cafeterias, shops, a cinema and game room. The Department of Gastronomy faculty and staff are professionals with extensive industry knowledge and experience. The faculty uses Istanbul Okan Universty´s kitchen and İstanbul´s gastronomy industry as their teaching and learning laboratory. Their commitment to students´ educational and professional growth is based in the integration of classroom and campus teaching kitchen study with the lively metropolian workplace.

About the Program

The undergraduate Gastronomy program prepares graduates to enter managerial or executive positions. This program provides valuable instruction in multiple facets of the industry while allowing students to specialize in a specific area of study:

*Executive Chef at Five Stars hotels
*Executive Chef at Restaurants Business
*Chef Instructor at Culinary Schools
*Executive Chef at Hospitals
*Executive Chef at Catering Firms
*Gourmet Food Writer
*Food Stylist and Photographer
*Food and Beverage Management

Degree Options

Bachelor of Science in Gastronomy (BSG)

Designed for students of any age who want to pursue a career in Gastronomy, the Gastronomy degree is traditional between 132 to 139-credits -hour program. This degree program includes 48 semester hours of electives. Through a focused academic major in gastronomy combined with interdisciplinary university´s electives, students can complete a bachelor´s degree in up to eight semester .

Double Major and Minor Programme

Students with high academic performance can choose to major in a second academic program by completing an additional 48 credit workload and receive two diplomas when they graduate. Students can also choose to do a minor study in a academic program that is interest to them by completing 18 additional credits.

Major Course Requiremets

Core Courses
GST101 Kitchen Application

Introduction
GST102 Kitchen Application I

Techniques
GST103 Ingredients and Production
CLP001 Carees and Life Planning
GTY104 Menu Planning
GTY105 Basic Principles of Nutrition
GST106 Food Safety and Sanitation
GST120 Introductıon to Gastronomy*

Seminars
GST223 Kitchen Application-II
GTY203 History of Food and

Gastronomy I
GST215 Bread
GST217 Etiquette
GST204 Kitchen Application-III
GTY204 History of Food and Designed

Gastronomy II
GST218 Pastry
GTY210 Service Techniques
GST230 Gastronomy Seminars I
GTY301 Food and Beverage Management
GST302 Regional Cuisines of Turkey
GST315 Wine Science
GST303 Turkish Cuisine and complete

Applications
GTY304 Introduction to Alcoholic Drinks
GST318 Advanced Pastry
GST401 Food Regulations and Labour of

Applications
GST403 French Cuisine
GST404 World Cuisines
GTY405 Kitchen and Restaurant Design
GST420 Gastronomy Seminars III
GST422 Graduation Project