There are two programs in the Department of Hotel, Restaurant and Catering Services: Tourism and Hotel Management and Culinary Arts.
Tourism and Hotel Management Program
The main objective of the Tourism and Hotel Management Program is to train professionals who possess the theoretical knowledge required by the tourism sector and sectoral experience, the ability to make decisions and implement them, proficiency in a foreign language, the ability to use computer technologies, and who closely follow developments in the tourism field, value quality service, have a broad vision, are entrepreneurial and open to continuous development.
Vocational training and internships, which are essential for training qualified labor needed by the service sector, hold a significant place in the program. Students of the Tourism and Hotel Management Program may complete their 30-day internship at tourism establishments both in the region and across the country at the end of the second semester.
Culinary Arts Program
Culinary Arts is not just about cooking; it is also a significant art. As a result of theoretical courses being applied, the program aims to contribute to the development of the culinary arts by graduates who have undergone two years of intensive training, ensuring they possess the knowledge and skills needed. Our graduates will have opportunities to work in institutions that prepare meals on a large scale both in Turkey and worldwide, and they will have the groundwork to work comfortably in the kitchens of health institutions as well.
Graduates of the University’s Culinary Arts Program are expected to be professionals who follow changing culinary trends worldwide, contribute to the development and promotion of Turkish cuisine, are knowledgeable about world cuisines, and understand the health effects of nutrition. Culinary Arts Program students may complete their 30-day internship at tourism establishments both in the region and across the country at the end of the second semester.