Istanbul Gelisim University - IGU will train gastronomy experts

IGU will train gastronomy experts

The Gastronomy program, which is being carried out at the undergraduate level by Istanbul Gelisim University, will start to offer graduate level education as of this year. Head of Gastronomy Department Assist. Prof. Dr. Serdar Çöp said: “In order to increase the familiarity level of Turkish cuisine and train academic personnel in the field of gastronomy, we also started to provide graduate education in gastronomy. At this point, we have the first and only doctorate program in gastronomy among foundation universities.”

Istanbul Gelisim University that have Gastronomy department since the academic year of 2012-2013 announced that they opened master and doctorate program of Gastronomy. Making a statement about the issue, Istanbul Gelisim University Graduate School of Social Sciences Head of Gastronomy Department Assist. Prof. Dr. Serdar Çöp said: “Our university also started to provide graduate education in gastronomy, in order to follow the developments in the world closely, to increase the familiarity level of Turkish cuisine and to train academic personnel in the field of gastronomy by closing the gap in the graduate programs of our university. At this point, we have the first and only doctorate program in gastronomy among foundation universities.”

“WE WILL TRAIN GASTRONOMY EXPERTS”

Stating that the purpose of the program is to train professionals that can present the gastronomic elements specific to Turkey in the universal field of gastronomy, Assist. Prof. Dr. Çöp said: “In this way, we think that Turkish cuisine, one of the richest and most unknown gastronomic cultures in the world, will be understood better. More importantly, it will have the chance to be evaluated and protected in the international arena.”

GASTRONOMY IS NOT ONLY ABOUT FOOD AND BEVERAGE

Mentioning that gastronomy is briefly characterised as culinary science or art but it is not limited to that, Assist. Prof. Dr. Çöp said: “Students will learn the close relation between gastronomy and the field of food science, tourism, psychology, sociology, health and anthropology, and various fields of art.”

STUDENTS WILL LEARN ‘THE SUSTAINABLE GASTRONOMY’

Noting down that applied courses are also added to the curriculum, Assist. Prof. Dr. Çöp said: “In addition to having the personnel of trainers who are competent in the field of gastronomy and cooperate with the sector, the ‘Sustainable Gastronomy’ course is also included in the curriculum with the globally popular sustainability theme in order to provide solutions to ecological problems. In this way, students will be able to produce creative solutions for our country and the world by adopting sustainability from a gastronomic perspective.