Amaç ve Hedefler

Objectives

The Department of Gastronomy and Culinary Arts at Mersin University Faculty of Tourism aims to train individuals with scientific, artistic and cultural knowledge in the field of gastronomy. In this regard, the objectives of the department are as follows:

1. Scientific and Applied Competency:

To ensure that graduates become individuals who can transfer theoretical knowledge to practice in the fields of gastronomy, culinary arts and food science, and who can develop innovative and original solutions using scientific research methods.

 2. Cultural and Artistic Sensitivity:

To train chefs and researchers who recognize Turkish culinary culture and world cuisines in a comparative manner; who preserve cultural heritage and develop it with contemporary interpretations.

3. Ethics and Sustainability Awareness:

To train individuals who possess ethical values, hygiene and sanitation principles, and an understanding of sustainable food production and consumption in the field of gastronomy.

4. Management and Entrepreneurship Competency:

To train graduates who can make effective decisions in food and beverage management, menu planning, cost analysis and service management; and who can demonstrate leadership and entrepreneurship skills in the national and international gastronomy sector.

5. Research and Lifelong Learning:

To train individuals who aim for an academic career or continuous development in the sector; who continuously improve their professional competencies by following digital transformation, innovative technologies and global trends.

Goals

To train qualified managerial candidates needed by the tourism industry in the world and in Turkey as individuals who can easily adapt to changing environmental conditions, who have mastery of their profession upon graduation; and who possess managerial skills at a level to lead in their field of work.