About The Program
DEPARTMENT NAME
Hotel, Restaurant and Catering Services
PROGRAM NAME
Cooking Program
PROGRAM TEACHING STAFF
Lecturer Dr. Mehmet Selman BAYINDIR
Lecturer Aykut AYBAŞ
PROGRAM PURPOSE
To provide conceptual and practical knowledge and competencies of the culinary profession. In this context, to provide qualified labor force to the sector.
WHEN GRADUATE
Students who graduate from the program can work as "cooks" in areas where the culinary profession is performed, such as kitchens of public institutions, kitchens of hotel businesses, kitchens of restaurants, kitchens of airplanes-ships-trains, kitchens of food factories (catering). While working in these fields, in line with their competencies and the needs of the business, they can start their careers in the business or continue their careers by having titles such as chef (executive chef, chef de cuisine), assistant chef (asst. executive chef, sous chef), section (section) chef (unit chef, chef de partie), section (section) chef assistant (cook, demi chef de partie), assistant (commis).
In addition, program graduates can make vertical transfers to the gastronomy and culinary arts or food and beverage management departments of tourism faculties, family and consumer sciences departments of economics and administrative sciences faculties, and nutrition and dietetics departments of health sciences faculties with the Dikey Geçiş Sınavı (DGS).
Our Cooking Program has switched to a 3+1 education model as of the 2021 academic year. In this direction, our students, who gain gains in practical and theoretical courses in 3 semesters at school, gain industry experience by receiving vocational training in the workplace for 1 semester (in their last semester).
about the program
