MISSION OF THE DEPARTMENT OF GASTRONOMY AND CULINARY ARTS
To train candidates for working and managerial positions who can foresee and manage the future of the tourism sector, who possess strong social skills and self-confidence, who are capable of bringing new openings to tourism enterprises, and who are committed to ethical values; as well as to cultivate prospective academics who can conduct scientific research of both theoretical and practical value in the tourism sector.
VISION OF THE DEPARTMENT OF GASTRONOMY AND CULINARY ARTS
To produce graduates who are equipped with the knowledge and skills to compete at the national and international level; who are trained as expert personnel and executive chefs in the fields of tourism and culinary culture; who are successful and impactful at every level; who contribute in line with the efforts and activities demonstrated by the individuals they train both during their academic lives and after graduation; and who are committed to ethical principles, mediating the interaction of these fields with other creative disciplines.