İstinye University’s Non-Thesis Master’s Program in Gastronomy and Culinary Arts, which opened its doors as of the 2023–2024 academic year, blends culinary culture with a scientific vision and industry-level professionalism. With Turkish as the language of instruction, the program equips students with advanced competencies that will enable them to take their place in the global gastronomy ecosystem as innovative and mindful leaders.
Core Vision and Objectives of the Program:
Our aim is to educate professionals who are competent across a broad spectrum, from Turkish and world cuisines to food styling, from advanced cooking techniques to sensory analysis. By following global literature, candidates gain the ability to design innovative presentation models for promoting and developing local flavors on international platforms.
Operational Excellence and Sustainability:
The program approaches culinary arts not only as a craft, but also as a technical management process. Within this scope, our students focus on the following strategic competencies:
Efficiency and R&D: Specializing in processes such as preserving raw materials, minimizing food waste, and transforming waste materials into new value-added products.
Strategic Cost Management: Conducting low-cost, optimization-focused efforts to obtain the highest-quality product at the most economical cost, while rapidly resolving technical issues in production processes.
Food Safety and Auditing: Developing the competence to oversee functional management and quality control mechanisms across all stages of production, from raw materials to the end consumer.
Graduation and Degree Award:
Within the framework of the conditions set forth in the İstinye University Graduate Education and Teaching Regulations, candidates who successfully complete their credit-bearing courses and an original term project are entitled to receive a non-thesis master’s diploma representing an expert title in the field of Gastronomy and Culinary Arts.