Faculty of Art and Design
Gastronomy and Culinary Arts
Applications open
Tuition and study format
Academic year: 2026/27
Intakes and application dates
- 2026/2027 Ön BaşvuruApplications openJanuary 1, 2026 — August 31, 2027
Programme information package
The programme's definition and learning outcomes, as the university publishes them in its official information package.
Programme definition
History
Bachelor degree: The Department of Gastronomy and Culinary Arts was established in the 2013 academic year and continues its activities within the Faculty of Art and Design. The department accepted its first students in the 2013-2014 academic year and had its first graduates in 2017. Postgraduate: The Gastronomy and Culinary Arts (Thesis/Non-Thesis) master's program was established in 2020, within the Institute of Graduate Education, under the Department of Art and Design. The program accepted its first students in the 2020-2021 academic year and produced its first graduates in 2021 without thesis and in 2022 with thesis.
Qualification Awarded
Bachelor degree Degree: Diploma in Gastronomy and Culinary Arts Postgraduate Degree: Postgraduate Diploma in Gastronomy and Culinary Arts
Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle)
Fist Cycle (EQF-LLL 6. Level) Second Cycle (non-thesis master's degree) (EQF-LLL 7. Level) Second Cycle (Masters with thesis) (EQF-LLL 7. Level)
Specific Admission Requirements
Bachelor Degree (Except Special Ability) Turkish Citizens: Students are accepted to the program through central placement according to SÖZ score type. Students placed in the program by ÖSYM must complete their financial obligations and register definitively within the announced registration dates. Foreign Nationals: Foreign students are accepted in accordance with the criteria determined by the University Senate. Please review the relevant web page. Horizontal Transfer: A student who has started his or her education in an equivalent program at home or abroad can apply for horizontal transfer. A student's acceptance is examined and evaluated individually before the start of the semester, taking into account each student's conditions and the degree to which he/she has applied. Please review the relevant legislation. Nişantaşı University Associate and Undergraduate Education Horizontal Transfer Directive Regulation on the Principles of Transfer Between Associate and Undergraduate Programs at Higher Education Institutions, Double Major, Minor and Inter-Institutional Credit Transfer Exchange Students: Within the scope of student exchange programs approved by the university and the framework of which is determined by an agreement, students from home and abroad can take the courses offered in the program. Postgraduate Evaluation criteria for candidates are determined at the beginning of each semester upon the recommendation of the Department Head and the approval of the Institute Board. Candidates may be required to take a written/oral science exam. Students who meet the criteria and are successful in the exams must complete the final registration process between the dates provided in the academic calendar. Candidates must have a bachelor's degree that is approved by the Institute Board upon the recommendation of the Department Head and whose equivalence is accepted by YÖK. Foreign Language and ALES scores must be taken on valid dates determined by ÖSYM. The registration requirement for the program is determined and announced at the beginning of each semester. You can also review the relevant legislation. Directive on Admission of International Students to Graduate Programs 51916405.pdf For foreign students, please review the relevant web page.
Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)
Bachelor Degree Students' previous education and achievements can be recognized in accordance with the "Istanbul Nişantaşı University Recognition of Previously Acquired Qualifications, Course Equivalence and Adaptation Principles Directive" and exemption from the necessary courses can be provided accordingly. Link to access the instructions: 40120395.pdf Postgraduate: Students' previous education and achievements may be recognized in accordance with the regulations and exemptions may be granted from the required courses accordingly. The student's application for recognition and exemption is made with the recommendation of the Department Head and the approval of the Institute Board of Directors.
Qualification Requirements and Regulations
Qualification Conditions and Rules are as explained in the "Graduation Requirements" section.
Profile of The Programme
Bachelor's degree/Master's degree Vision: To be a leading department of gastronomy and culinary arts by collaborating with institutions and businesses that provide gastronomy and culinary arts education in national and international areas, ensuring better education of students and continuous updating and development of educational programs and opportunities. Mission: To sensitize students on the issues of creating social benefit, adhering to ethical understanding, developing practices within the framework of social responsibility, to have the skills needed in the relevant sector, to know a good level of foreign languages and to be able to work internationally, to have knowledge of basic gastronomy and culinary arts theory and general business information, to have managerial qualities, communication skills. To raise individuals who have skills and inquisitive thinking, are prone to teamwork and are successful in human relations. Purpose/Objectives: Istanbul Nişantaşı University Gastronomy and Culinary Arts Program Educational Objectives are determined as follows: To train professionals equipped with the necessary knowledge and skills related to the field of Gastronomy and Culinary Arts, with high analytical thinking and communication skills, who are disciplined, determined, research-oriented and innovative in their working lives. To train professionals who have the necessary competence in Turkish and World culinary culture, who know food safety and hygiene practices, and who can apply correct cooking techniques with accurate recipes. To train individuals who follow innovations related to their field, have moral and ethical values, update and develop themselves with a lifelong learning and sustainability perspective regarding the knowledge, skills and competencies they have acquired. To train qualified, successful, entrepreneurial professionals who have a research culture in the academic sense and can demonstrate themselves on national and international platforms. General Information: Prioritizing the personal development of our students with a student-oriented approach, producing academic knowledge, having an educational staff that constantly renews itself and reinforces what they know with sectoral practices, transferring the values of our country to new generations while providing them with a universal perspective that enables them to develop as world citizens, and implementing participatory processes within the institution. Our basic principles include creating a culture where teamwork is based, where the sense of "we" is dominant, and producing permanent solutions to the problems of the food industry with an analytical approach.
Occupational Profiles of Graduates With Examples
Bachelor degree: After successfully completing their education period, our graduate students will have the knowledge and skills to manage their own businesses with their own arts, especially food and beverage businesses and hotel kitchens. In addition, our students who complete their undergraduate education can continue their careers as academicians with the title of scientist after their master's and doctoral studies. Master's degree: Students who successfully complete the program can apply for master's and doctoral degrees in other branches of science that accept students in this field.
Access to Further Studies
Our students who successfully complete the Gastronomy and Culinary Arts program can apply for the other postgraduate courses ( 7th and 8th level) of different fields of science that accept students from this department in case of getting a passing grade in ALES and having the English language skills at an adequate level.
Examination Regulations, Assessment and Grading
Bachelor degree: Students who register for the relevant course at the beginning of the semester must have attended at least 70% of the theoretical courses and at least 80% of the applied courses in order to take the final exam. Students are subject to midterm and final exams for each course. The contribution of the midterm exam (scores obtained from measurement tools such as homework, laboratory exam, quiz, etc. can also be evaluated as midterm exam grade) to the success grade is 40%, and the contribution of the final exam is 60%. For the measurement and evaluation criteria of each course, you can click on the course name in the Curriculum (below). You can review the relevant regulations and guidelines. Nişantaşı University Associate and Undergraduate Education and Examination Regulations Exam and Success Evaluation System Directive Postgraduate: For courses in the Master's/PhD program, there is generally a midterm exam and a final exam. In addition to the written exam, methods such as term projects, research, article writing and presentation can also be applied in the exams. For the measurement and evaluation criteria of each course, you can click on the course name in the Curriculum (below). You can review the relevant regulations and guidelines. Postgraduate Education and Training Regulation
Graduation Requirements
Bachelor degree In order to be eligible for graduation, students must have successfully completed all courses in the curriculum (equivalent to a total of at least 240 ECTS) and their overall weighted grade point average at graduation must be at least 2.00 out of 4.00. For graduation, the student must successfully complete the internship or graduation project. Please review the relevant regulations and guidelines. Nişantaşı University Associate and Undergraduate Education and Examination Regulations Nişantaşı University 8th Semester On-the-Job Professional Practices (IMU) Directive Directive on the Issuance of Nişantaşı University Diploma, Diploma Supplement and Other Documents 511959282.pdf Postgraduate: In order to be eligible for graduation, students must have successfully completed all courses in the curriculum and their overall grade point average at graduation must be at least 2.00 out of 4.00. For graduation, the student must have successfully completed his/her graduation project or thesis. Postgraduate Education and Training Regulation Directive on the Issuance of Nişantaşı University Diploma, Diploma Supplement and Other Documents 511959282.pdf
Mode of Study (Full-Time, Part-Time, E-Learning )
Tam Zamanlı
Address, Programme Director or Equivalent
Bachelor degree: Head of Department: Assc.Prof. Zehra Dilistan Shipman Email: dilistan.shipman@nisantasi.edu.tr Phone: +90(212)2101010 Address: Neotech Campus, Maslak Mah., Taşyoncası Sok. No: 1V and No: 1Y, 34398 Sarıyer/İstanbul Postgraduate: Head of Department: Assc.Prof. Zehra Dilistan Shipman Email: dilistan.shipman@nisantasi.edu.tr Phone: +90(212)2101010 Address: Neotech Campus, Maslak Mah., Taşyoncası Sok. No: 1V and No: 1Y, 34398 Sarıyer/İstanbul
Facilities
As a department that constantly researches the needs of both the national and international food industry and updates course plans in this context, in cooperation with the industry and the university, we train our students to be successful managers and chefs in the food and beverage industry. With students who are experts not only in culinary arts but also in management, business, finance and accounting, we train innovative and creative chefs who are well-versed in international cuisines, with the theoretical knowledge given during the education process and practices carried out in the laboratory environment of the most equipped training kitchen in Turkey. We help our students gain internship and learning experience abroad through our strategic collaborations with universities, private sector organizations and other educational institutions abroad. Within the eight-semester education process, we offer a course plan for our students to evaluate their eighth semester within the scope of on-the-job professional practices in the sector after completing seven semesters and gaining work experience before graduation.
Programme outcomes
- They have knowledge of gastronomy and culinary arts, management, marketing, production, and finance.
- They can put the knowledge that they have in the field of gastronomy and culinary arts into practice and improve them, and with the help of these, they identify, analyze, and suggest solutions.
- They design and operate the investment phase of a new business to be established within the context of gastronomy and culinary arts.
- They take part in projects that will contribute to the development of the field of Gastronomy and culinary arts.
- They are able to evaluate the terms, ideas, and data in the field of Gastronomy and Culinary Arts with scientific methods. They identify and analyze complex problems and issues, join discussions and make suggestions based on their researches.
- They identify and plan organizational goals and targets with the knowledge and assessment of the current conditions of the gastronomy and culinary arts, enterprise, and the future forecast; it takes responsibility in unpredictable complex situations and produces solutions.
- They plan and manage the activities for the professional development of the employees under their responsibility.
- They carry out critical analyses of the problems they face as people who learned to learn, conduct situation analysis, and derive lessons from errors.
- They comprehend the strategic, tactical and operational dimensions of the business management; evaluate the local, national ve international dimensions by using tools to analyze a tourism operation with its internal and external environment.
- They inform non-needy people who are interested in gastronomy and culinary arts issues. They give them a clear written and verbal way of thinking about their problems and solutions.
- They use information and communication technologies with the knowledge of computer software and hardware at the level required by the field of gastronomy and culinary arts.
- They can use the English language and other foreign languages they have studied in their field to develop their professional knowledge in line with universal values.
- They understand the socio-economic structure of the area of gastronomy and culinary arts together with tourism and its importance in terms of the country within this structure. In this context, they have sufficient knowledge about issues such as work safety, worker health, social security rights, quality control and management, protection of the natural and cultural environment, and business ethics.
- They are knowledgeable about the tourism sector, are particularly specialized in gastronomy and culinary arts, and have sufficient knowledge about departments other than this department.
- They will have professional knowledge and equipment that will provide job opportunities in our country and abroad.
Programme outcomes and the Turkish Qualifications Framework
Each line is an item of the Turkish Qualifications Framework; the numbers beside it are the programme outcomes that meet it.
KNOWLEDGE
- 1
Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources
Programme outcomes1 · 2 · 5 · 6 · 9 · 10 · 13 · 14 · 15
SKILLS
- 1
Use of advanced theoretical and practical knowledge within the field
Programme outcomes3 · 9 · 11 · 14 - 2
Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field
Programme outcomes1 · 2 · 3 · 5 · 6 · 7 · 8 · 9 · 10 · 13 · 15
COMPETENCES ( Competence to Work Independently and Take Responsibility )
- 1
Conduct studies at an advanced level in the field independently
Programme outcomes1 · 3 · 14 · 15 - 2
Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field
Programme outcomes2 · 5 · 6 · 8 · 9 · 13 · 14 · 15 - 3
Planning and managing activities towards the development of subordinates in the framework of a project
Programme outcomes1 · 2 · 6 · 7 · 10 · 11 · 15
COMPETENCES ( Learning Competence )
- 1
Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach
Programme outcomes2 · 5 · 13 - 2
Determine learning needs and direct the learning
Programme outcomes1 · 7 · 8 · 10 · 11 · 14 - 3
Develop positive attitude towards lifelong learning
Programme outcomes2 · 3 · 6 · 8 · 9
COMPETENCES ( Communication and Social Competence )
- 1
Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field
Programme outcomes6 · 7 · 8 · 10 - 2
Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data
Programme outcomes1 · 2 · 3 · 5 · 9 · 10 · 14 · 15 - 3
Organize and implement project and activities for social environment with a sense of social responsibility
Programme outcomes1 · 6 · 8 · 13 · 15 - 4
Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level
Programme outcomes9 - 5
Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge
Programme outcomes9 · 11
COMPETENCES ( Field Specific Competence )
- 1
Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field
Programme outcomes1 · 2 · 3 · 5 · 6 · 7 · 8 · 10 · 11 · 14 · 15 - 2
Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security
Programme outcomes9 · 13 · 14 · 15