Mission

In the field of cooking; Those who have innovative ideas that can produce solutions to problems, who can develop themselves as well-equipped and versatile individuals by developing a critical perspective, who can take a leading role in the developments in the fields of science, technology, art and culture with a solution-oriented approach in the vocational education environment offered by our university, who can work for the benefit of society and raise awareness about the sustainability of gastronomy. To raise individuals who are competent.

Vision

Our aim is to train cooks who enable the advancement of world cuisine and food culture in different geographies of our country by using different techniques based on scientific methods, support sustainable gastronomy studies, have the necessary knowledge and equipment in the sector, attach importance to research and synthesize information, have high communication skills and are compatible with teamwork.