Program Objectives
The objective of program in Culinary is to be satisfy the
expectations in the service sector; required handicraft skill, to be
able to produce via synthesize imagination and creativity, cooking
techniques and materials knowledge, to bring innovation to kitchen
techniques, advanced palate, to have enough knowledge about World and
Turkish Cuisine, to train staff with academic knowledge and discipline.
Improving the skills of advanced kitchen techniques with kitchen applications training, to provide the individual with the adequateness for future possible employment areas to serve the community.
Vertical Transfer Opportunities
According
to the DGS (Dikey Geçiş Sınavı / Vertical Transfer Exam) result, they
can switch over to the 4 year sections related to their field.
Related 4 year programs
- Family and Consumer Sciences
- Nutrition and Dietetics
- Gastronomy
- Gastronomy and culinary arts
- Culinary Arts and Management
- Food and Beverage Management
INTERNSHIP
30 working days
Career Opportunities
Cookery
program graduates are employed such as schools, hospitals, business
kitchens, hotels, cafes, chain restaurants, catering companies, special
restaurants serving the world cuisines, pastries-sweet serving kitchens,
pastry industry, food factories, national and international food and
beverage companies and accommodation services cuisine and the airlines
catering