Gastronomy and Culinary Arts Bahçeşehir University (BAU)

Overview

Students of the Gastronomy and Culinary Arts programme from BahçeÅŸehir University (BAU) receive an elite education that fuses classical and molecular cooking techniques with deep culinary history, food science, management, and aesthetics, all delivered in English to prepare them for immediate international careers.

Key Facts

Graduates are immediately hired at the highest level because Turkey’s gastronomy scene is exploding both domestically and globally. 

They become executive chefs, sous-chefs, and chef-owners at Michelin-starred and 50 Best restaurants (Turk Fatih Tutak, Nicole, Arkestra, Vino Lokal), luxury hotels (Four Seasons Bosphorus, Mandarin Oriental, Six Senses Kaplankaya, Maxx Royal, Regnum Carya), resort chains in Bodrum, Antalya, and Cappadocia, international restaurant groups opening branches in Istanbul, private yacht and palace kitchens, culinary schools as instructors, food and beverage directors of new boutique hotels, menu consultants for airlines and cruise lines, product developers for gourmet brands, gastronomy tour operators, food photographers and stylists, television hosts and producers for Netflix, MasterChef Türkiye, and international food channels, and increasingly as owners of their own critically acclaimed restaurants that appear on global lists within a few years of opening.