Aim of the Program: Gastronomy and Culinary Arts is an interdisciplinary discipline that interacts with many other scientific fields, especially tourism, culture, art, business, economy, management, anthropology, health, food, and nutrition sciences.

In this context, it is aimed that the students who will study in Gastronomy and Culinary Arts Master's program will be individuals who will follow the current academic and practical developments as well as the classical approaches related to the field.

It is one of the aims of the program for students who will conduct research on national and international cuisines within the framework of academic ethical principles, to examine Turkish Culinary Culture with all its richness and thus gain an advantage in competition with international cuisines.

Significance of the Program: Nutrition, which is one of the most basic needs of humanity, has gained a richer meaning today than just consuming instant food and beverages. Food and beverages, which reflect the economic, socio-cultural, and psychological aspects of individuals and societies, on the other hand, have become an important tool used in terms of public diplomacy between countries.

As it is included in the laws and regulations of many countries in the world; Inspection of food and beverage, from the additives in it to its effects on public health; The number of studies on its production and consumption in a healthy, organic, and fair process is increasing day by day.  In addition, cooking the food and presenting it to individuals by bringing together only the raw materials of food and beverages is quite insufficient in today's gastronomy understanding.

Today, what kind of agricultural activities are used to produce the products required for the preparation of a food or beverage, how and by what methods they are shipped from the field to the wholesalers and businesses, the stages from the pre-preparation, cooking and presentation stages from the moment they reach the enterprise to the ready for service are an important research area. has been. In addition, the local cuisine culture and identity, the rituals of traditional food or beverage during the presentation, the tools and equipment used in this process, the approach of individuals to the sensory characteristics of the food served, and their opinions after tasting are also different research topics that complement each other. Research and development within the scope of the atmosphere and qualifications of the business where food and beverage products are offered, the status of the employees employed throughout this process, cost and productivity relations, customer satisfaction and service quality are also within the scope of the Gastronomy and Culinary Arts Program.

From this point of view, Eskişehir Osmangazi University Institute of Social Sciences Gastronomy and Culinary Arts Graduate Program, with its academic staff who are experts in their fields, trains well-equipped individuals who can improve themselves in all the above-mentioned study areas, and who will contribute to the field of gastronomy academically and sectorally with scientific studies with theoretical and applied outputs.

Terms of Application:

• To be a graduate of Gastronomy and Culinary Arts undergraduate programs from universities in Turkey or abroad whose equivalence is approved by YOK,
• Having received at least 55 points from the verbal score type in the Academic Personnel and Graduate Education Entrance Examination (ALES),
• To have at least 40 points within the scope of the Foreign Language score.

All information about the application requirements is announced on the website of Eskişehir Osmangazi University Social Sciences Institute before each application period, which is held twice a year.

Courses in the Program: Research Methods and Ethics in Social Sciences, Dairy Technology, Characteristics of Culinary Products and Physiology of Taste, Nutrition and Diet, Gastronomy Tourism, Edible Plants and Spices, Food Safety and Policies, Financial Management in Food and Beverage Businesses, Quality Management in Food and Beverage Businesses, Sociology of Food and Beverage, Industrial Production in Gastronomy, Seminar, Project Development in Gastronomy Industry, Beverage Technology and Alcohol Chemistry, Marketing Strategies in Gastronomy Industry, Organization Development and Restructuring in Food and Beverage Businesses, Art Theories, Molecular Gastronomy, International Gastronomy, Product Development in Gastronomy.

Skills Gained and Academic Accumulation: Graduates of Eskişehir Osmangazi University Institute of Social Sciences Gastronomy and Culinary Arts Master's Program have gained the ability to access, compile, analyze, interpret and evaluate information using scientific research methods related to gastronomy. In addition to being able to work as a kitchen manager/professional chef or to establish their own food and beverage businesses independently, they can also work as an academician (research assistant/lecturer) in the relevant departments of universities.

Graduation Requirements: The duration of completing the Master's program is four semesters. It is recommended that those who successfully complete the credit courses and seminars complete their thesis work by the end of a total of four semesters. All procedures and principles regarding the Master's program, including the graduation requirements, are stated in the Eskişehir Osmangazi University Graduate Education and Training Regulation, which was announced in the Official Gazette dated 20.05.2019 and numbered 30779.