As it is known, tourism in general and gastronomy sector in particular is a labour-intensive sector. Gastronomy undergraduate program has been approved by YÖK (Council of Higher Education in Turkey) and has started to provide education within the Faculty of Tourism since the academic year of 2020-2021. Gastronomy and Culinary Arts Undergraduate Program, by giving the necessary theoretical and practical knowledge and skills about the sector aims to train chef candidates who can recognize and prepare traditional and world cuisines, that can compete in national and international platforms, can be a senior manager in the food and beverage sector, can cook and as well as analyze the relationship of cuisine with other disciplines. Gastronomy and Culinary Arts Undergraduate Program aims to train experienced and well-informed Gastronomy Experts. Creating environments where students can closely follow the changes in the world and increasing the practical skills of students by establishing one-to-one relationships with the sector are among the objectives of the program. In order to increase students’ cultural awareness, it is aimed to organize seminars and workshops and to bring students together with the leading chefs and gourmets of the sector. Due to the high demand for undergraduate education, there is also faculty member shortage in the field of gastronomy. In addition to closing this gap and increasing knowledge in the fields related to the food and beverage industry, accrediting the quality of applied education at international level, achieving excellence in gastronomy education and raising graduates with indispensable qualifications who can meet the expectations of the sector by further strengthening the cooperation with the sector can be listed as the objectives of the program. Within the framework of these objectives listed, the program’s objectives are:

• Contributing to the increase in the number of qualified and trained specialists and manager candidates whose absence is obvious in the food and beverage sectors,
• Contributing to Cypriot cuisine research,
• To offer an education program that will increase our students’ analytical thinking and communication skills, and encourage them to be creative and investigative, in a way that will enable our students to grow up as executive candidates equipped with the skills and abilities to produce knowledge and develop and apply this knowledge,
• To train expert personnel and manager candidates needed in the tourism field,
• To offer an education program that will increase our students’ analytical thinking and communication skills, and encourage them to be creative and researcher, in a way that will enable our students to grow up as executive candidates equipped with the skills and abilities to produce knowledge and develop and apply this knowledge.