The Department of Gastronomy and Culinary Arts is known for continuously updating itself with new developments. Consequently, as sectoral innovations and trends evolve, these advancements are seamlessly incorporated into the coursework. The objective is to guide our students through both elective and compulsory courses toward contemporary fields such as sustainability, zero-waste living, innovation, and creativity in the kitchen.
GMS412 Innovation and Creativity in Culinary Arts
Course Objective: To train students capable of developing new product designs and concepts by understanding advanced culinary techniques, while also considering fundamental nutritional concepts and food safety regulations.
GMS424 Fusion Cuisine
Course Objective: To enable students to develop innovative and original food formulas by combining world cuisines from different cultures and geographies on a single plate.
GMS347 Nutrition and Recipes for Special Conditions
Course Objective: To explain the principles of nutrition and healthy eating for conditions requiring special dietary needs and to provide knowledge on developing recipes suitable for these requirements.
GMS368 Food Photography and Styling
Course Objective: To provide information on the history and traditions of beverages, types of alcoholic and non-alcoholic drinks, production methods, and preparation techniques; to teach beverage service methods, sensory evaluation of beverages, the use of beverages in food preparation, and bar management.
