1.1 Establishment

The Master’s Programs in Gastronomy and Culinary Arts (with thesis / non-thesis) were established in 2020 under the Institute of Graduate Studies, within the Department of Gastronomy and Culinary Arts.

1.2 Received Degree

Students who successfully complete the program receive a “Master’s Diploma.” In addition, depending on their field of study, they also obtain the title of “Scientist”. This title indicates that graduates possess advanced knowledge and skills at the specialization level and are eligible to apply for expert positions in their professional fields.

1.3 Level of Degree

Master’s Degree.

1.4 Language of Instruction

The language of instruction of the program is Turkish.

1.5 Quota

The quota of students for each semester is determined upon the recommendation of the Head of Department and the approval of the Board of the Institution of Graduate Studies. The maximum quotas approved by the Council of Higher Education (YÖK) are 15 students per term for the thesis program and 30 students per term for the non-thesis program. Admissions are announced in accordance with the regulations of the Graduate School.

2.1 Application Requirements

Applicants who have graduated from any undergraduate program, preferably from the Faculties of Economics and Administrative Sciences, may apply. For admission to the Thesis program, candidates must have obtained a minimum score of 55 in the ALES (Equal Weight type). There is no ALES requirement for the Non-thesis program.

2.2 Evaluation and Admission

Candidates are evaluated by the Head of Department in line with academic and scientific criteria. Applicants who meet the relevant requirements or who are deemed successful as a result of the evaluation are admitted to the program and proceed with the registration process.

2.3 Registration Requirements

Applicants must hold an undergraduate diploma recognized as equivalent by the Council of Higher Education (YÖK), and approved by the Board of the Institution of Graduate Studies upon the recommendation of the Head of Department. ALES and Foreign Language scores must be obtained within the valid periods determined by ÖSYM. Registration requirements of the program are determined and announced at the beginning of each semester.

2.4 Recognition of Prior Learning

Students’ previous education and acquired competencies may be recognized in accordance with the relevant regulations, and exemptions from specific courses may be provided accordingly. Recognition and exemption procedures are executed upon the student’s application, the recommendation of the Head of Department, and the approval of the Board of the Institution of Graduate Studies.

2.5 Scholarships and Tuition Fees

Scholarships and tuition fees of the program are determined by the Board of Trustees of Istanbul Nişantaşı University in compliance with applicable regulations. Prospective students may review the application and scholarship conditions announced by the Institution of Graduate Studies at the beginning of each semester and submit their applications accordingly. For updated information on Application, Admission and Registration Requirements, please click here.

3.1 Gastronomy and Culinary Arts Master’s Program with Thesis

Students admitted to the Master’s Program in Gastronomy and Culinary Arts with Thesis must successfully complete 7 courses totaling 21 credits within the first two semesters in order to graduate. In addition, students are required to pass a seminar course in the second semester and demonstrate success in their master’s thesis work during the third and fourth semesters. The minimum period for completing the program is 4 semesters, while the maximum period is 6 semesters.

3.2 Gastronomy and Culinary Arts Non-thesis Master’s Program

Students admitted to the Non-thesis Master’s Program in Gastronomy and Culinary Arts must successfully complete 10 courses totaling 30 credits in order to graduate. In addition, students are required to successfully complete a term project course. The minimum period for completing the program is 2 semesters, while the maximum period is 3 semesters.

For the course contents and curriculum information of the Gastronomy and Culinary Arts Master’s Program with Thesis, CLICK HERE.

For the course contents and curriculum information of the Gastronomy and Culinary Arts Non-thesis Master’s Program, CLICK HERE.

To download the Bologna Information Package, CLICK HERE.
To review via the EBP system, CLICK HERE.

Head of Department of Gastronomy and Culinary: Assoc. Prof. Doç. Dr. Zehra Dilistan SHIPMAN

Academic Staff:

Öğretim Üyeleri
Assist. Prof. Ali PAŞAZADE
Assist. Prof. Berna ÖZTÜRK
Assist. Prof. Gamze ŞANLI AK
Assist. Prof. Gizem ÇORMAN
Assist. Prof. Ufuk Eren VAPUR

• For Academic Inquiries: Assoc. Prof. Doç. Dr. Zehra Dilistan SHIPMAN (The Head of Department of Gastronomy and Culinary) – dilistan.shipman@nisantasi.edu.tr
• The Office of the Institution of Graduate Studies: lee@nisantasi.edu.tr | Phone: +90 212 210 10 10 (ext. 1500–1502–1503–1505–1508)

• • Student Affairs: oidb_nu@nisantasi.edu.tr | Phone: +90 212 210 10 10
  • Financial Affairs: maliisler@nisantasi.edu.tr | Phone: +90 212 210 10 10 (ext. 1060–1065–1062–1091–1090)
  • The Address of the Institution of Graduate Studies: Maslak Neighborhood, Taşyoncası Street, No. 1V and No. 1Y, Sarıyer–Istanbul, Türkiye.