The purpose of the Cookery Program; prepares and present food and beverage in hotels, restaurants, food factories, fast-food, patisseries, etc., can implement a business plan, has a developed sense of smell and taste, can work quickly and regularly, is careful, has a high sense of responsibility, hygiene and health is to train the human resources sought in domestic and ethnic cuisine and beverage businesses that pay attention to the issues. Students will be able to realize the importance of research, development and execution, individually or as a group, in matters related to their field, and their legal responsibility as a catering service operators, by comprehending the basic principles of catering services and the importance of contemporary technologies of their profession throughout their education.
Profile of the Program
Cookery Program; After the education period, it aims to train qualified kitchen staff who can work in the kitchen department in accommodation enterprises, food and beverage enterprises, and institutions operating in the public sector within the scope of service enterprises in business life, and who can also open a business on their behalf.
Duration of Education and Language of Education
The education period of the Cookery Associate Degree Program is 2 years (4 Semesters) and the language of instruction is Turkish.
Graduation Requirements
In order to complete the program, it is necessary to pass all the courses available (120 ECTS), achieve a weighted grade point average of at least 2.00 out of 4.00, and complete the summer internship (30 working days).
Skills Gained
Students who complete the Cookery Associate Degree Program will have the following knowledge, skills and competencies:
- Acquiring a sense of professional ethics and responsibility
- To know sectoral problems.
- To be able to use theoretical field knowledge in practice.
- Having the ability to work in interdisciplinary teams.
- Acquiring the ability to manage a process to meet the requirements.
- To be able to identify and solve problems in professional practice.
- Gaining professional self-confidence
- Understanding and applying professional legislation
- To be able to use communication tools and other professional tools and techniques
- To be able to communicate effectively.
- Having entrepreneurial skills.
- To be able to apply social and social responsibilities.
Degree and Title Earned
Students who complete the program are entitled to receive the title of "Cook, Assistant Chef, Section Staff or Food and Beverage Staff" along with an Associate Degree in Cookery.
Vertical Transfer Opportunities
Cooking; If they are successful in the Vertical Transfer Examination, there are also opportunities to switch to formal education or related Open Education undergraduate programs. If the students are successful in the Vertical Transfer Exam;
Departments that can be transferred to formal education;
- Family and Consumer Sciences
- Nutrition and Dietetics
- Gastronomy and culinary arts
- Culinary Arts and Management
- Food and Beverage Management
Departments that can be transferred to open education;
- Labor Economics and Industrial Relations
- Economics
- Public administration
- Finance
- International relations
- Business
- Accommodation Management
- Public relations and advertising
- Can continue with Public Relations and Publicity undergraduate departments.
Job opportunities
Graduates of the Cookery Program can work in hotels, restaurants, fast-food, catering, etc., especially in schools, hospitals and other public institutions. They can find the opportunity to work in business kitchens as cooks, assistant cooks, and section chiefs in businesses that provide food and beverage services.
The program graduates can also continue their professional life by establishing their food and beverage businesses by taking the initiative with their capital, thanks to the education they have received.