TGA (Thermopolium Gastronomy Academy) was named after the term Thermopolium, which was used in the Roman Empire as "an area where hot food was sold". Thermo (hot) means Polium (dining area). It was possible to eat both sitting down and standing in these areas. The meals served in Thermopoliums, the forerunner of today's restaurants, can be compared to today's fast food restaurants. These places were mostly used by people who did not have a private kitchen. Examples were in Pompeii, one of the important cities of the Ancient Roman Empire. The class names in the Thermopolium Gastronomy Academy are named after the ancient city names on the Anatolian Ancient Cultural Heritage List. With this mission, TGA transfers the Anatolian-Turkish Culinary Culture from the past to the future to the future generations. TGA has a total of 11 units, including 9 different gastronomy laboratories, 1 Application Restaurant and 1 Front Office Area. TGA trainees have the opportunity to receive training in 11 different units at the same time. Gastronomy Laboratories, Practice Restaurant and Front Office Area are named after ancient cities, inspired by the theme of keeping alive the ancient cultures and civilizations of Anatolia.

Ground Floor

There are 6 gastronomy laboratories in this area with a capacity of 20 people each. “Ephesus Modular Gastronomy Laboratory”, Arisco Teos Modular Gastronomy Laboratory”, "Letoon Gastronomy Laboratory" and “Perge Gastronomy Laboratory”, "Hattuşa Gastronomy Laboratory", "Aspendos Gastronomy Laboratory" and "TGA Chocolate Production Laboratory" are located. In Ephesus and Arisco Teos Modular Gastronomy Laboratories, where students will develop their cooking skills, an oven, a 4-burner stove, a gas grill, a cutting preparation area and a sink are provided for each student. Ephesus and Arisco Teos Modular Gastronomy Laboratories have modern equipment such as an internal camera system, a sound broadcast system, a sound and color video intercom system, computer systems with touch screens, an automatic fire extinguishing system and a high suction power ventilation system. Perge, Aspendos and Hattuşa Gastronomy Laboratories are especially designed for pastry and patisserie education. Apart from these Gastronomy Laboratories, there are 2 cold storages, 2 dry food and material storages, 3 dishwashing areas, meeting and There is a recreation hall, teaching staff room, changing rooms with showers and toilets.

1st Floor
On this floor, there is the Zeugma Gastronomy Laboratory with a capacity of 40 people and the Kaunos Gastronomy Laboratory with a capacity of 45 people. The Zeugma and Kaunos Gastronomy Laboratories have modern equipment such as an internal camera system, audio broadcasting system, audio and color video intercom system, computer systems with touch screens, automatic fire extinguishing system and a high suction power ventilation system.
There is the “Ankyra Application Restaurant” with a capacity of 48 people, the Troia Bar Gastronomy Laboratory with a capacity of 12 people and the “Gordion Front Office” Application Area with a capacity of 20 people within the restaurant area.