Introduction

Today, rather than just eating people give more importance to sensory, chemical and microbiologic quality of food and beverages. On the other hand, service and presentation of meals are significant in terms of consumer choice. Depending on the social and cultural changes, differences in feeding behaviour; a rising demand for different tastes is seen in a global world. The process which includes preparing all food and beverages according to a consumer’s pleasure and taste, healty and safe constitutes the study area of gastronomy. Gastronomy has started to get attention in our country as the world and the obligation for proffesionilization in this field is ensued. Our department, which is found to train experts in line with these developments, lectures of general culture, art culture, business, nutrition and nourishment are given. Program is integrated with the studies and exercies of kitchen, organization and presentation. The basic principle is all vocational lectures are applied courses under the supervision of experts. This department program, which integrates cuisine and art in each other, covers a four year process. The last two years students are provided work placement in high level businesses. Students graduates as gastronomists.

A gastronomist is an expert in food and beverage preparation and presentation. Contrary to classical chefs, they have knowledge of pyhsical and chemical processes of food preparation. These taste experts are innovative, and can produce interesting food by using special equipment and techniques. They have comprehensive knowledge on healthy nutrition and current technology.