Özyeğin University

    ÖzU · Applied Sciences · Gastronomy and Culinary Arts

    Gastronomy and Culinary Arts Bachelor's Program

    Art and
    Science, on the
    Same Plate.

    In partnership with Le Cordon Bleu International, a first in Turkey.

    Founded2012
    PARTNERLe Cordon Bleu
    PROGRAM4-Year Degree + Certificate

    — The Global Standard of Chef Education

    Open the Menu
    Vol. IMise en Place

    From the Department Chair

    A Letter from the Department Chair

    The science, art and responsibility behind the kitchen.

    Gastronomy and Culinary Arts Bachelor's Program's core mission is to train creative, entrepreneurial professionals with leadership qualities who create value not only in culinary arts but across the entire food and beverage industry.

    Within the exclusive collaboration with Le Cordon Bleu International, students receive culinary arts training from Le Cordon Bleu's instructor chefs and benefit from original teaching materials.

    This program, which integrates theoretical and applied education, offers a strong academic curriculum covering the scientific, cultural and managerial dimensions of gastronomy in addition to technical skills.

    Our graduates, equipped with mastery of international culinary techniques, sensitivity to local culinary heritage and a contemporary vision, make a difference as gastronomy professionals both nationally and internationally.

    "A contemporary vision, sensitive to local culinary heritage."
    Aslı Zuluğ
    Department Chair

    Faculty Promotional Video

    Faculty of Applied Sciences

    Practice kitchens, pastry workshop and professional kitchen lines.

    Exclusive Partnership

    Le Cordon Bleu
    International

    Partnership Date

    July 19, 2012

    Original Curriculum

    Original Curriculum Materials

    Chef Instructors

    Chef Instructors

    Dual Credential

    Certificate + Diploma

    Depuis 1895

    Le Cordon

    Bleu

    International

    On July 19, 2012, a partnership agreement was signed between Özyeğin University and Le Cordon Bleu International, one of the world's oldest and most respected culinary arts schools.

    4-Year Bachelor's DiplomaLe Cordon Bleu CertificateA First in Turkey

    Program Outcomes

    Program Outcomes

    Eight core competencies you gain after graduation. Read them like a recipe — in order, with care.

    1. I.

      Define and apply the knowledge and skills required for culinary arts and food and beverage management.

    2. II.

      Develop and integrate essential business skills to successfully operate a food and beverage establishment.

    3. III.

      Develop the communication skills required for food and beverage management.

    4. IV.

      Evaluate leadership principles across the diverse, global gastronomy industry.

    5. V.

      Assess the role of culture, fine arts and creativity in the gastronomy industry.

    6. VI.

      Integrate knowledge of food science, food safety, nutrition and sustainability into operations.

    7. VII.

      Develop an innovative and entrepreneurial perspective focused on gastronomy management.

    8. VIII.

      Apply the knowledge and skills required for gastronomy and culinary arts.

    — bon appétit

    Signature Courses

    Signature Dishes

    The program's signature courses — served in order, like a tasting menu.

    PLAT 01

    Local Products of Anatolia and Their Place in Gastronomy

    The regional distribution, production methods, stories and uses of local products in Turkish cuisine.

    PLAT 02

    Turkish Culinary Heritage and Practices

    The evolution of Turkish cuisine from Central Asia to today. Ottoman culinary techniques, applied.

    PLAT 03

    À la Carte Food Production

    Developing à la carte menus and serving real guests under professional restaurant conditions.

    PLAT 04

    Culinary Demonstrations and Seminars

    Meeting hotel and food and beverage industry leaders. Individual and team projects.

    PLAT 05

    Restaurant Feasibility Studies

    Restaurant concept, menu design, marketing, financing, budgeting, and return-on-investment calculation.

    — à votre santé

    Practice Area

    L'Atelier Bleu
    & Excellence
    Center

    The Excellence Center allows Hotel Management and Gastronomy and Culinary Arts students to put their theoretical knowledge into practice. Spanning 3,650 m², the center houses 5 professionally equipped kitchens and a sensory analysis laboratory.

    L'Atelier Bleu Components

    • Bistro
    • Fine-Dining Restaurant
    • Private Dining Room
    • À la Carte Kitchen

    Facility Equipment

    Main KitchenPastry KitchenMulti-Purpose KitchenSensory Analysis Laboratory
    Live Kitchen
    Capacity110 People
    L'Atelier Bleu Restaurant

    Where Our Future Chefs Learn

    Internship Brands

    1,000+ hours of industry experience, in the world's most respected kitchens.

    • Swissôtel
    • Raffles
    • Fairmont
    • Conrad
    • Marriott
    • Hilton
    • Four Seasons
    • Shangri-La
    • Mandarin Oriental
    • Kempinski
    • The Peninsula
    • Alaf Kuruçeşme
    • ENT Restaurant
    • Mürver Restaurant
    • Çiya Sofrası
    • Od Urla
    • Zuma İstanbul
    • Eataly
    • Do & Co
    • D.ream
    • Unilever
    1,000+ Hours of Experience120-Day Mandatory Internship21-Brand Network

    Michelin-Starred Alumni Paths

    Michelin-Starred Restaurants

    Renowned venues around the world where our alumni work.

    Restaurant Martin Berasategui

    Spain

    Cocina Hermanos Torres

    Spain

    Türk by Fatih Tutak

    Turkey

    Pure C NV

    Netherlands

    Neolokal

    Turkey

    Mikla Restaurant

    Turkey

    Restaurant Frank

    Belgium

    Restaurant Hofke van Bazel

    Belgium

    Oak Restaurant

    Belgium

    Restaurant Sel Gris

    Belgium

    Sud Impresa 2.0 Ristorante Luigi Lepore

    Italy

    A THREE-YEAR ONGOING COLLABORATION

    New Recipes for Starbucks Turkey

    Gastronomy and Culinary Arts Department students have been developing new recipes for Starbucks Turkey for the past three years.

    ★STARBUCKS × ÖzU GASTRONOMY

    After Graduation

    Becoming a Gastronomy
    Professional

    With a Le Cordon Bleu certificate and an Özyeğin University bachelor's degree, our graduates build careers in every corner of the gastronomy world. From the kitchen to management, from entrepreneurship to academia — every path is open.

    Culinary and pastry chef roles in fine restaurants and 4-5 star hotels

    Management and R&D chef roles in food and beverage businesses

    Food and beverage entrepreneurship

    Management and chef roles in airline catering

    Food and beverage marketing, communication and consulting

    Food and beverage communication in the media sector

    Food styling

    Teaching in gastronomy and culinary arts

    ALUMNI EXCELLENCE

    Our Alumni

    1/2
    Graduates working abroad
    4 MO
    Average time to employment
    8%
    Pursuing a master's degree
    21%
    Started their own business
    38%
    In a management position
    EMPLOYERS

    World-renowned kitchens

    RESTAURANT
    • Barba Urla
    • Cuines 33
    • D.ream
    • Gastronometro
    • Manej Urla
    • Od Urla
    • Pied à Terre London
    • Sketch Restaurant London
    HOTEL
    • Conrad
    • Four Seasons
    • The Peninsula
    • Raffles
    • Shangri-La
    • Sumahan
    • Weissenhaus
    OTHER
    • Amazon
    • Facebook
    • Kraft Heinz
    • Metro

    Sample Events

    JULY 9, 2024
    Event 01

    Pot au Feu at the French Palace

    Le Cordon Bleu Istanbul instructor chefs and students served 'Pot au Feu' and 'Crepe Suzette' as part of the French national day.

    OCTOBER 17, 2024
    Event 02

    FAO · Right to Food Event

    An event themed 'Leave No One Behind for a Better Life and a Better Future,' hosted by ÖzU.

    NOVEMBER 29-30, 2024
    Event 03

    Transnational Food Practices Symposium

    The 'Transnational Food Practices and Food Citizenship in Turkey and the Levant' symposium, at Salt Galata.

    DECEMBER 6, 2024
    Event 04

    12th Industry Meetup

    More than 60 organizations came together with students.

    MARCH 13, 2025
    Event 05

    The Peninsula Chicago Interviews

    The Peninsula Chicago held private recruitment interviews with Faculty of Applied Sciences students.

    GASTRONOMY AND CULINARY ARTS

    Set Your Table,
    for the
    World.

    APPLY NOW →SEE THE EXCELLENCE CENTERCONTACT
    — Passion · Progress · Professionalism
    +90 216 564 90 00◆GASTRONOMI@OZYEGIN.EDU.TR◆ÇEKMEKÖY · ISTANBUL