F.A.Q - Gastronomy and Culinary Arts Program | İzmir University of Economics


Gastronomy and Culinary Arts Program

Frequently Asked Questions

Application and Selection

Admission of students to the undergraduate programs of our university is done centrally by OSYM. The placement is made within the quotas recommended by the university each year and approved by the Council of Higher Education (YÖK).


In order to be a student in our department, you can make your choices with the ''verbal score'' taken from the Higher Education Institutions Exam.

Students are required to submit  their "Health Board Report" and the "Pulmonary TBC", "PA Lung" film and the report taken from TB dispensary in a closed envelope with the candidate's name, surname and ID number at the registration to İzmir University of Economics School of Applied Management Sciences Department of Gastronomy and Culinary Arts (English) 

The Health Board Report should be taken from specialists of internal medicine, otorhinolaryngology, chest diseases, orthopedics, neurology, psychiatry and other necessary services of a full-fledged hospital (may be a state hospital, university hospital or private hospital). Hepatitis Test (Hepatitis B, C Markers, HBS Ag, Anti HBS, Anti-HCV); HIV Testing; nose-throat culture examinations; porter test, Gaita Microscopy, Gaita Culture assay results should be clearly stated and the report should indicate that "The person is suitable for taking part in all kinds of food production and culinary management processes, both physically and mentally".

In addition to above mentioned requirements, report should also assess the suitability of candidate in terms of chronic and infectious diseases,neurological and orthopedic barriers to use knives and similar kitchen utensils which require hand skill, sense loss (sight, hearing, taste etc.), illness or discomfort, mental illness which may interfere working in kitchen conditions due to intense education that may prevent the person to work in the service sector.

The reason for requesting a health report is to ensure that the education is carried out without any problem with the applied courses.

As the academic staff of our Gastronomy and Culinary Arts Department, we are ready to meet your shortcomings and prepare you for the industry in the best way possible. Do not worry that you do not know anything, we will teach you.

Quota, Scholarships and Tuition Fees

Department of Gastronomy and Culinary Arts 

Full Educational Scholarship (100%):


Scholarship for All High School Graduates (%50)





Students who are eligible for more than one scholarship or discount are only eligible for a broad and high amount of scholarship / discount.

Izmir University of Economics always supports and encourages its successful students. Just click the link for information about our success scholarships: https://www.ieu.edu.tr/tr/bylaws/type/read/id/75

The period of benefiting from scholarships equals to the maximum period of study allowed by YÖK. These periods are 2 years in Foreign Language Preparatory Program; 4 years in associate degree programs; 7 years in 4-year undergraduate programs, and 9 years in 6-year undergraduate programs. Scholarships do not discontinue until the end of this period. In accordance with their justified and valid excuses, the periods students freeze their registration are added to the scholarship period.


Scholarships are valid as long as conditions are aligned with IUE Scholarship Regulation

Tuition fees are determined by the decision of the board of trustees. For more information on this subject, please visit http://oim.ieu.edu.tr/en/lisans-ve-inlisans-programlari

Courses and Internships

The graduation certificate that is given by the school is same with the faculties. There is no difference between them. The graduated students can apply to the graduate degree programs in both national and international universities.

As all our courses are delivered in English, students that fail the English Proficiency examination must attend the English Preparatory Program in order to start their undergraduate programs and comprehend their undergraduate courses.

Gastronomy and Culinary Arts Department is an application-oriented program by nature. Our department's academic education program is designed by complementing practical and theoretical courses with each other, in order for our students to gain a holistic perspective to the industry. Thanks to the applied kitchen courses, while increasing your speed, practice and experience in the kitchen; with our wide range of theoretical course options, you will have the chance to gain experience in managerial knowledge and skills and to experience research by understanding scientific approaches. You will be ready to develop yourself in every field of gastronomy with theoretical courses such as Food Styling and Photography, Oenology, Food Science, Food and Beverage Management, Beverage Culture and Materials Science and Purchasing in Food Production.

The distribution of theoretical and applied courses in the academic program is equal.

It is very important for us to take care of you to increase your sectoral success. For this reason, our classes are applied with a capacity of 10-20 students according to the content and way of the courses.

There are 3 kitchens in our department, where applied courses are held. These kitchens are grouped as basic education kitchen, restaurant kitchen and patisserie kitchen. Our training kitchens are designed in accordance with the watch-learn-apply model and designed in accordance with the professional kitchen system and equipped with the latest technological infrastructure necessary to carry our education to the highest level. All equipment that should be available in professional kitchens are available in our kitchens. Induction cookers, convectional and combi ovens, state-of-the-art cooking and cooling equipment, mixers and dough rollers, all kinds of smart kitchen robots are available to our students. At the same time, you can learn all pastry products in our professional pastry kitchen with our chefs who are experts in pastry.

We proceed our applied courses with the watch-learn-apply method. We provide practical education by working with chefs who are experts in the field and have extensive industry experience. In our application restaurant, daily menus prepared by the chef and students meet with our guests within the scope of the course. In this way, our students can improve themselves in a real restaurant simulation. In addition to all of these, you have the chance to experience the kitchen process in the most comprehensive form, from production to service, by learning the application of invoice and inventory management with KERZZPOS software and EPOS system within the scope of restaurant service.

The position responsible for every operation in the kitchen is the chef him/herself. The chef coordinates and executes from the service operation to the hot kitchen, pastry kitchen and so on. For this reason, we provide vocational education that will provide the entire infrastructure for you to be successful in this position.

We have prepared our elective courses in a large pool which consists applied and theoretical classes together. While learning the details of the world cuisines, we have various courses from professional details about restaurant management.

General education courses are prepared for our students, to be able to be versatile to the society, the world and their profession. We have pools with different titles that contain our general education courses. As our  students, you will have the opportunity to increase your knowledge by choosing the courses you wish from economic sciences, humanity and social sciences, social awareness and ethics, entrepreneurship and innovation, art and communication pools.

Our education language is English. Also, choosing from 9 different foreign language options available in our university will prepare your place in globalizing world, and your second foreign language advantage will exhibit your difference in the sector.

Gastronomy is a multidisciplinary, rapidly changing and popular area in today's world. We have all kinds of courses for you to follow this change.

We have research/development and finishing project courses that enable you to use the knowledge you have gained throughout your education life and how you can be creative. Within the scope of general education courses, we also provide you the opportunity to take  the courses on innovation and entrepreneurship and get the chance to become a young entrepreneur with the support of our experts.

You can prepare your portfolio by taking courses in the 4th grade so that you can present the education you have taken and your skills.

Students must complete 3 internships in order to graduate. All students have to work in a professional kitchen for 20 working days in the first and second years and for 60 working days in the third year.

Our department has a cooperation agreement with Les Toques Blanches Lyonnaises, in Lyon, France. Students, at the end end of their 3rd year, may complete their 60-day obligatory internship in Lyon in hot cooking or pastry/bakery fields in case of approvement of their application by French Chefs. This cooperation gives students an opportunity to gain experience abroad.

The Department has also Erasmus Agreement with Institut Paul Bocuse in Lyon, France and Instituto Politecnico di Guarda in Portugal.

No. Students can conduct their internship at a local or foreign company that they will prefer for their area of interest.

The first two compulsory internships, which is for 20 working days, can be done in the kitchen or administrative departments. However, the 3rd internship, which is for 60 working days, must be done in the kitchen.

However, students are not allowed to do more than one internship at the same place and must obtain the approval of the internship committee on the suitability of the internship place.

In case the student's internship request is approved by the institution, the insurance premiums of our student who will do internship in accordance with the subparagraph (b) of the 5th article of the Law No. 5510 are paid by our university during the internship.

Each internship period, our students are inspected at random times, which are not predetermined by internship commission. This inspection includes at least 3 different time frames.

The internship evaluation process ends with the delivery of the documents and making the presentations related to the internship. You can click on the link below for details:


In the internship evaluations, the fail grade is given in the following conditions:

  • Incomplete delivery of internship documents,
  • Failure in making internship presentation
  • Failure to fulfill the attendance requirement in internship
  • Negative internship evaluation report provided by the business owner,
  • In cases of nonagreement with the business, the internship is evaluated as unsuccessful.

Each failed internship has to be repeated. If there are special cases, such as student's or his/her first degree relatives health problem, it is necessary to act according to the decision specified by the internship commission.

If the safety and hygiene rules are not complied in the applied courses, the student will not be taken to the course of that day and will be counted as absent.

There is a right to be absent 3 times (throughout the whole course) in applied courses. If the student is absent for more than 3 times, the student will fail the course with the NA (Non-Attendance) grade.

In the theoretical courses, the compulsory attendance is followed at the rate determined by YÖK and the university senate. You can click on the link below for details:


Students need to acquire their uniform sets when culinary courses start at the beginning of the 1st term of the first year of the B.Sc. program.

Students need to obtain their knife sets when culinary courses start at the beginning of the 1st term of the first year of the B.Sc. program.

Students need to acquire their uniform set, knife set and kitchen equipment that comply with the standards set by the Gastronomy and Culinary Arts Department, when culinary courses start at the beginning of the 1st term of the first year of the B.Sc. program.

The price and the companies that the students can obtain will be announced at the beginning of each academic year.

You can click the link below for any questions related to double major or minor programs:


You can click the link below for any questions related to double major or minor programs:


You can click the link below for any questions related to double major or minor programs:


You can click the link below for any questions related to double major or minor programs:


According to the rules and regulations of YÖK (The Council of Higher Education), each student is required to complete the program within seven (7) academic years (14 academic semesters). The Preparatory English Program is not included in the maximum period of study.

Graduates of the Department of Gastronomy and Culinary Arts can work as a;

-Chef at different positions in the kitchen hierarchy,

-An expert at the administrative level of the food and beverage industry or,

-An instructor chef at universities or academies by improving themselves academically.

Graduates working as chefs in the industry can choose to run their own business or work in hotels, airlines, cruise ships, catering companies, food production companies; there are also graduates who work for or run companies that supply culinary products and raw materials to the industry.

Our graduates are continuing their postgraduate studies in business administration, tourism management, economics, gastronomy and food design. You can continue to study in different areas as well. You must be successful in the examinations and interviews of the relevant educational institutions to continue your studies.

In addition to our faculty members and lecturers who have expertise in social and natural sciences, our lecturers who have national and international restaurant experience in kitchen practices are responsible for our kitchen practice courses.

Our academic staff, after completing their undergraduate education, gained their expertise in national and international academic institutions. Our lecturers who are responsible for culinary courses took their place in our department's academic staff, after having trained in world cuisine subjects in gastronomy schools in Europe and America, and working in restaurants in different regions abroad.

Our academic staff is specialized in the areas of gastronomic tourism, culinary culture, tourism marketing, tourism management, sensory analysis, food design and world cuisines. You can view the link for more detailed information.


As the department, we organize or attend different events and activities every season. For more detailed information, just click on the link below: 


Our department has an Erasmus connection with Institut Paul Bocuse in Lyon, France and Instituto Politecnico di Guarda in Portugal. For more detailed information, just click on the link below:


For all your inquiries you can contact the secretariat of the department. Your inquiry will be dispatched to respective person accordingly.

Tel: 0232 488 8144

E-mail: gastronomy@ieu.edu.tr


COVID-19 Pandemic

In this regard, we will proceed in the light of the information coming from YÖK. Our preparations for both situations are complete.

Yes, your health is very important to us. Therefore:

We have taken all our hygiene precautions related to the Covid-19 pandemic.  Let's go over some important points:

It is obligatory to wear masks and visors, to maintain social distance, to participate in applied courses with full chef suit and clean chef clothes and disinfection head to toe and to provide hand disinfection every 40 minutes during the applied course. You can check our department homepage to get a detailed list of all rules.


Izmir University of Economics can provide education in every program with smart classes. BlackBoard and Panopto are the systems we use.



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