Culinary Arts and Management Program

Culinary Arts and Management at Izmir University of Economics is a comprehensive undergraduate program designed to equip students with both advanced culinary skills and effective management techniques necessary for success in the dynamic food industry. The program combines theoretical knowledge with practical applications, preparing graduates to excel in various roles within culinary arts, restaurant management, hospitality, and food production sectors. Students will engage in hands-on training in state-of-the-art kitchens, learning essential cooking techniques, food safety standards, and sustainable culinary practices. Alongside their culinary education, students will develop managerial competencies such as organizational skills, leadership, marketing, financial analysis, and customer relation management, enabling them to oversee and operate food service businesses effectively. The curriculum includes courses in culinary arts, food science, nutrition, hospitality management, entrepreneurship, and business ethics, ensuring a well-rounded education. The program also emphasizes innovation and creativity, encouraging students to experiment with new flavors, presentation styles, and culinary trends to meet the evolving tastes of global markets. Through internships and industry collaborations, students gain real-world experience, building professional networks and understanding market demands. The program is ideal for individuals passionate about cooking and eager to pursue leadership roles in the food industry. Graduates will be prepared for careers as chefs, restaurant managers, food consultants, product developers, or entrepreneurs launching their own culinary ventures. The university’s strategic location, modern facilities, and strong industry connections provide students with a competitive edge, fostering their development into future culinary and management leaders.

To see the course details (such as objectives, learning outcomes, content, assessment and ECTS workload), click the relevant Course Code given in the table below.

In the framework of the regulations set by Higher Education Council of Turkey (YÖK), student admission for this undergraduate program is made through a university entrance examination called ÖSYS and an “Aptitude Test” conducted by İzmir University of Economics. After getting the minimum score from ÖSYS,  the students can apply directly to İzmir University of Economics for a pre-registration with their ÖSYS score and take the “Aptitude Test” . According to the evaluation of the scores, the applications of the students are finalized.

International students are accepted to this undergraduate program according to the score of one of the international exams they take such as SAT,ACT etc. or according to their high school diploma score.

Exchange student admission is made according to the requirements determined by bilateral agreements signed by IUE and the partner university.

Visiting students can enroll for the courses offered in this program upon the confirmation of the related academic unit. Additionally, they need to prove their English language level since the medium of instruction at IUE is English.

The students studying in this undergraduate program are required to have a Cumulative Grade Points Average (Cum.GPA) of not less than 2.00/4.00 and have completed all the courses with at least a letter grade of DD/S in the program in order to graduate. The minimum number of ECTS credits required for graduation is 240. It is also mandatory for the students to complete their compulsory internship in a specified duration and quality.

Want to improve your English level for admission?

Prepare for the program requirements with English Online by the British Council.

• ✔️ Flexible study schedule
• ✔️ Experienced teachers
• ✔️ Certificate upon completion

📘 Recommended for students with an IELTS level of 6.0 or below.

Enroll in the course

The financing studies for the Culinary Arts and Management program at Izmir University of Economics include a comprehensive overview of the academic costs, scholarship opportunities, and payment options available to prospective students. Tuition fees are determined annually and are designed to be competitive within the region, aligning with the quality of education and facilities provided by the university. International students and domestic students are typically charged different rates, with special considerations or discounts possibly available for residents of Turkey.

The university offers a variety of scholarship programs aimed at supporting students financially based on academic achievement, talents, or financial need. These scholarships can significantly reduce the overall cost of education and are awarded through an application process that considers academic records, entrance exam scores, and other criteria. Additionally, students may be eligible for government-sponsored financial aid schemes, which are designed to assist deserving students in covering tuition fees and living expenses during their studies.

Students are encouraged to explore installment payment options available through the university’s finance office, allowing for flexible payment schedules that can ease financial burdens. Some students may also choose to supplement their funding through part-time work opportunities on and around campus, which are available within the university's regulations and local employment laws.

Furthermore, students can look into external funding sources such as private scholarships, sponsorships, or educational loans provided by banks or financial institutions. The university provides guidance and support in applying for these financial resources, aiming to make higher education accessible to a diverse student body. Overall, the financing studies are designed to ensure that students can pursue their culinary and management education without undue financial hardship, with transparent policies and ample support services to assist throughout their academic journey.

The Culinary Arts and Management Program at İzmir University of Economics is designed to prepare students for a dynamic career in the hospitality and food service industries. The program combines theoretical knowledge with practical skills, emphasizing culinary techniques, food safety, restaurant management, and entrepreneurship. Students gain comprehensive understanding of culinary arts, including international cuisines, gastronomic principles, and contemporary food trends, ensuring they are well-equipped to meet industry standards. The curriculum integrates classroom-based learning with hands-on training in state-of-the-art kitchens and laboratories, providing real-world experience essential for professional success.

Throughout the program, students are encouraged to develop managerial competencies, including organizational skills, customer service excellence, marketing strategies, and financial management, which are vital in running successful food-related businesses. The program also highlights innovation in culinary arts, encouraging creativity and sustainable practices in food production and presentation. Students participate in industry internships, collaborative projects, and competitions, fostering industry connections and practical insights into the hospitality sector.

İzmir University of Economics’s faculty includes experienced chefs, culinary experts, and hospitality professionals who deliver high-quality education and mentorship. The program aims to produce graduates who can excel in various roles such as executive chefs, restaurant managers, food consultants, and culinary entrepreneurs. Graduates are prepared not only with technical culinary skills but also with strong leadership and management capabilities, enabling them to adapt to the evolving demands of the global food industry. The program’s success is further supported by partnerships with local and international hospitality businesses, offering students valuable networking opportunities. Overall, the Culinary Arts and Management Program at İzmir University of Economics is committed to nurturing talented, industry-ready professionals who can contribute innovatively to the culinary world and hospitality industry at large.