About the Program
CULINARY ARTS PROGRAM
Purpose
The Culinary Program, which serves as a two-year associate degree program to equip the food and beverage sector, one of our country’s core industries, with qualified personnel who have fundamental knowledge, skills, andResearch techniques, aims to train young people who have adopted their professions as a lifestyle, who do not need a second education in the sector, and who are ready to pursue careers as chefs upon graduation.
Courses Taught in the Program
- -Kitchen Planning
- -Menu Planning
- -General Kitchen Knowledge
- -Food Preparation and Cooking Techniques
- -Food History Turkish Culinary Culture
- -Food and Staff Hygiene
- -First Aid
- -Ethics in Tourism Enterprises
- -Quality Method in the Kitchen
- -Kitchen Management
- -Nutrition Principles
- -Guest Communication
- -Food Legislation
- -Hotel Management
- -Tourism Marketing
- -Regional Cuisine-I
- -Entrepreneurship
- -Pastry Products-I
- -Regional Cuisines-II
- -Kitchen Products
- -Desserts, Pastries and Dough Arts-II
- -Banquet Kitchen
- -Food and Beverage Cost Control
- -Food and Beverage Service
- -Vocational Foreign Language-II
- -Human Resources Management
- -Service for Events
- -Vocational Foreign Language-I
- -Filing and Archiving
- -Bread Baking Techniques
- -Occupational Health and Safety
- -World Cuisines
- -Cold Kitchen
- -Banquet and Catering Services Management
- -Sauces
- -Ottoman Cuisine
- -Food Safety
- -Medical and Aromatic Plants
- -Food Stylist
- -Research Methods and Techniques
- -Organic Agriculture
- -Statistics
Required Qualifications
For students to enroll in the culinary program and to increase their likelihood of success as chefs after graduation, they must primarily be disciplined, responsible, possess analytical thinking ability, have enhanced taste and smell senses, and be careful and meticulous.
Graduates’ Titles
Graduates of the Culinary program are awarded the title of Technician.
Fields where our graduates work
- -Hotels
- -Catering firms
- -Chain restaurants
- -Pastry sector
- -Food and beverage establishments
- -Hospitality sector
- -Kitchens of private or official institutions
Vertical Transfer Opportunities
- -Family and Consumer Sciences
- -Nutrition and Dietetics
- -Gastronomy
- -Gastronomy and Culinary
- -Culinary and Management
- -Food and Beverage Management
