Mission
To train qualified, knowledgeable, leading and entrepreneurial chefs and professionals who can meet the needs of the sector, have the necessary equipment related to Turkish and World culinary culture and practices, assimilate food safety and hygiene rules and apply them in food production processes, master cooking techniques, follow innovations in the field, adhere to moral and ethical values, conduct academic research, and have the responsibility to benefit the society.
Vision
To be one of the respected and recognized Gastronomy and Culinary Arts departments that train qualified personnel in accordance with the needs of the sector by providing a comprehensive education with the integration of applied and theoretical education, follow national and international developments, make a name for itself with its scientific studies, cooperate with all stakeholders and universities.