Lecturer Furkan Burak Ünal's Gastronomy Choice Guide 2026
Lecturer Furkan Burak Ünal
Tekirdağ Namık Kemal University | Şarköy Vocational School
Gastronomy education today is not just a field that provides technical skills in the kitchen; it offers a multifaceted educational model that brings together science, culture, business management, technology, and sustainability. It also gives students the opportunity to be involved with the industry and gain practical experience while still in the educational process.
As part of the Gastrolink Gastronomy Choice Guide 2026, we spoke with Lecturer Furkan Burak Ünal about the scope of gastronomy education, career opportunities awaiting graduates, and his advice to young people during the university selection process.
"Gastronomy is not just about cooking; it's a multifaceted education that teaches research, production, and management."
How would you describe Gastronomy and Culinary Arts education to a student who is completely unfamiliar with your department?
Gastronomy and Culinary Arts is not just a program that teaches cooking. This program offers a hands-on education that brings together many disciplines such as food science, culinary practices, nutrition, hygiene and sanitation, business management, culture, history, and art.
While our students develop their technical skills in professional kitchens, they also learn to analyze gastronomy from both scientific and cultural perspectives.
Our goal is to train not only individuals who can cook well, but also gastronomy professionals who can understand, research, produce, and manage the needs of the sector.
Candidates who choose this training program will have the opportunity to experience a fun learning experience. Thanks to the interactive training model, students become an active part of the industry through competitions, events, and practical work even during their university years.
What kind of industry will today's gastronomy student encounter when they graduate?
The gastronomy sector today is more dynamic and multifaceted than ever before.
Our graduates;
In restaurant and hotel kitchens,
In gastronomy tourism,
In sustainable food systems,
In R&D kitchens,
In food production facilities,
In the field of consultancy,
In academia,
In entrepreneurship,
in digital content production
They will be able to find career opportunities.
However, the sector now places great importance not only on technical knowledge but also on innovative thinking, adaptability to technology, sustainability awareness, and foreign language proficiency.
Our graduates, having acquired these competencies, will be strong representatives of the sector, especially in this period when importance is increasingly given to the development and international promotion of Turkish cuisine.
Therefore, a highly competitive sector awaits our graduates, but one that offers significant opportunities for individuals who continuously improve themselves.
"At a time when Turkish cuisine is being introduced to the world, there is a greater need than ever for well-trained gastronomy professionals."
What are the three skills that you think a gastronomy student should definitely develop during their school years?
For me, three core competencies stand out.
1. Professional technical competence
Learning fundamental culinary techniques correctly and developing the ability to apply them forms the basis of professional success.
2. Research and development skills
Since gastronomy is a constantly evolving field, it is crucial that students become individuals who follow scientific sources, question things, and are open to learning.
3. Communication and foreign languages
Gastronomy is a universal profession.
To work in international cuisines, understand different cultures, and increase career opportunities in the industry, strong communication skills and knowledge of at least one foreign language provide a significant advantage.
If you were choosing your university major again today, would you choose gastronomy again? If you were to give one piece of advice to young people during the university selection period, what would it be?
I would definitely choose gastronomy again.
Because today I'm doing the job I've always dreamed of.
As an academic, I see that this profession is not limited to the kitchen alone; it undertakes very important missions such as research, education, preservation of cultural heritage, and the development of sustainable food systems.
This diversity makes gastronomy a field open to continuous development, both academically and professionally.
My most important advice to candidates during the selection period would be this:
When choosing a major, focus not only on today's popular professions, but also on your own interests, abilities, and long-term goals.
Gastronomy is a profession that requires hard work, discipline, and continuous learning.
If you enjoy creating and are genuinely interested in this field, gastronomy will offer you a wide range of career opportunities, both nationally and internationally.
Does the Gastronomy and Culinary Arts Department only teach cooking?
No. Gastronomy education offers a hands-on training that encompasses many disciplines, including food science, nutrition, hygiene, business management, culture, history, and art, in addition to culinary practices.
Can gastronomy students gain industry experience during their university years?
Yes. Through competitions, hands-on training, events, and industry collaborations, students can gain professional experience before graduation.
What career paths await gastronomy graduates?
Graduates can pursue careers in many different fields such as restaurants, hotels, gastronomic tourism, R&D kitchens, food production businesses, consulting, academia, entrepreneurship, and digital content creation.
What are the most important competencies for gastronomy students?
Professional technical competence, research and development skills, and communication and foreign language proficiency are cornerstones of a successful gastronomy career.
Who is a suitable candidate for the gastronomy program?
This department offers strong opportunities for students who enjoy creating, are willing to work diligently, are open to continuous learning, and view gastronomy as a long-term career.
Comments