Prof. Dr. Serkan Şengül's Gastronomy Preference Guide 2026
Prof. Dr. Serkan Şengül
Sakarya University of Applied Sciences
Dean of the Faculty of Tourism
Head of Gastronomy and Culinary Arts Department
Gastronomy education today is no longer just a field that teaches culinary skills; it has become an interdisciplinary educational model that brings together science, culture, tourism, sustainability, and business management. One of the most important questions for young people during the university selection process is what kind of career opportunities this education offers after graduation.
Within the scope of the Gastrolink Gastronomy Preference Guide 2026, the Dean of the Faculty of Tourism and the Head of the Department of Gastronomy and Culinary Arts at Sakarya University of Applied Sciences...
We spoke with Prof. Dr. Serkan Şengül about the scope of gastronomy education, the transformation of the sector, and his advice for young people.
"University opens a door for you, but how you pass through that door is determined by your curiosity and diligence."
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 field of study that teaches cooking. This education is a multifaceted discipline that combines culinary practices with scientific knowledge, cultural heritage, management skills, and creativity.
A gastronomy student learns about the journey of a product from field to table, food safety, nutrition, cost management, restaurant management, gastronomic tourism, and world culinary cultures all together.
We aim for our students to become not only good chefs, but also professionals who can analyze, research, speak foreign languages, keep up with technology, and shape the industry.
Because today, gastronomy has transformed into a global career field that is not limited to cuisine, but encompasses culture, economics, tourism, and sustainability.
What kind of industry will today's gastronomy student encounter when they graduate?
The gastronomy sector is undergoing rapid transformation. Digitalization, artificial intelligence applications, sustainability, a focus on local products, and experience-based business practices are shaping the future of the sector.
Businesses are no longer looking for employees with highly technical skills; they are seeking professionals who can solve problems, communicate effectively, manage teams, and adapt to change.
In the coming years, gastronomy graduates will not only work in restaurant kitchens;
In hotels,
In gastronomy tourism,
In R&D centers,
In food companies,
In consulting firms,
In digital content production,
In academia,
In the fields of entrepreneurship
They will encounter significant career opportunities.
However, these opportunities will only be available to individuals who are constantly improving themselves and open to learning.
A diploma alone is no longer enough; competence, experience, and vision are more important than ever.
"Gastronomy is a global career field that is not limited to just the kitchen."
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 discipline and practical skills
Success in the kitchen requires order, hygiene, teamwork, and consistency. These habits are acquired during student years and form the foundation of one's professional life.
2. Foreign language skills and international perspective.
Gastronomy is a universal profession. Graduates who keep up with global trends, are familiar with different culinary cultures, and can read international resources will always be one step ahead.
3. Research and learning habits
Gastronomy is a constantly evolving field. It's difficult for a professional who doesn't keep up with new techniques, technologies, consumer trends, and scientific research to succeed in the long run. Students who are curious, inquisitive, and continuously strive for self-improvement will be the leaders of the future.
"Don't just choose a major; choose a university and learning environment where you can develop yourself."
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?
Without hesitation, I would choose the Gastronomy and Culinary Arts Department again.
Because gastronomy is not just a profession for me; it offers me the opportunity to get to know different cultures, to create, research, teach, and connect with people.
Today, we see that gastronomy has a very broad impact, ranging from tourism and cultural heritage to the economy and sustainability. This diversity is one of the profession's strongest assets.
My advice to young people making their choices is this:
Don't just choose a major; choose a university and learning environment where you can develop yourself.
University opens a door for you. But how you pass through that door is determined by your curiosity, diligence, and vision. If you choose gastronomy because you are truly interested in it, and enjoy creating and learning, this profession will offer you not just a job, but a powerful career that will provide lifelong development and satisfaction.
In which fields does the Gastronomy and Culinary Arts Department provide education?
The department offers interdisciplinary education in many areas such as culinary practices, food safety, nutrition, cost management, restaurant management, gastronomic tourism, world cuisines, and sustainability.
Can gastronomy graduates only work in restaurants?
No. Graduates can pursue careers in a wide variety of fields, including hotels, gastronomy tourism, R&D centers, food companies, consulting firms, academia, digital content creation, and entrepreneurship.
Is a diploma sufficient for success in the gastronomy industry?
No. While diplomas are still important today, employers place greater emphasis on skills such as practical application, discipline, communication, foreign language proficiency, experience, and a willingness to learn.
Why should gastronomy students learn a foreign language?
Gastronomy is an international profession. Graduates who speak foreign languages and are familiar with different culinary cultures can access wider career opportunities both domestically and internationally.
What should be considered when choosing a gastronomy major at university?
When making a choice, not only the department name but also the university's educational approach, practical opportunities, academic staff, industry connections, and the environment in which students can develop themselves should be evaluated together.
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