Cooking Program has been opened in the 2019-2020 academic year under Hotel Restaurant and Catering Services Department. Due to the university is located in one of the major tourism destination of Turkey, there is an increasing need of trained and technically equipped kitchen staff who can contribute to the presentation of international and regional cuisine as a touristic product in modern tourism facilities. Considering the annual number of visitors in our district, the quality of Food and Beverage services is very important. The program aims to train students to be competent in their field who will work in national and international businesses and have good communication skills.
The education period of the program is 4 semesters. Students who successfully complete all courses by completing 120 ECTS in the program are awarded an associate degree in Cooking. Upon their graduation, our students will be titled as “Professional Cooking Staff” and can work in the following institutions;
Hotels
Holiday Villages and Resorts
Cafes and Restaurants
Hospitals
Airports
Tour Ships
Public Institutions (Food & Beverage Social Facilities)
The military
Elderly and Childcare centers
Entertainment Centers Serving Food and Beverage
Shopping Centers Providing Food and Beverage Service
Factories
Catering companies
Journals and magazines that publish on Food and Beverage.
Furthermore, Students who complete the associate degree program and meet the graduation requirements are eligible to take the DGS (Vertical Transfer Exam). According to the scores they get, they can continue their education in a four-year faculty in order to get “bachelor degree”. The programs which students can be transferred are:
Family and Consumer Sciences
Nutrition and Dietetics
Gastronomy
Gastronomy and culinary arts
Culinary Arts and Management
Food and Beverage Management.
Our graduates gain the following skills;
To organize the kitchen departments of any size business that provides food and beverage services,
To work individually and with their teammates,
To prepare food and make it ready for service in accordance with hygiene rules,
To acquire basic theoretical and practical knowledge about cooking,
To cook local and international dishes,
To speak upper intermediate level professional (cooking) English to follow recent