Culinary Program
Program's Objective
The Culinary Program aims to train qualified chefs who are specialized in the field of gastronomy and culinary arts, work in accordance with hygiene and sanitation rules, know national and international culinary culture, and are innovative and creative. Within the scope of the program, students are taught subjects such as basic kitchen techniques, food safety, nutrition principles, and restaurant management; in addition, practical training is provided with modern kitchen equipment used in the industry.
Students have the opportunity to learn both traditional and modern culinary practices, discover different flavors from world cuisine, design creative plates, and gain the ability to work in professional kitchens.
Education Subjects
- Basic and advanced kitchen techniques
- Food safety and hygiene practices
- Nutrition and diet principles
- National and international culinary cultures
- Pastry and bread making
- Meat, fish, and seafood processing techniques
- Menu planning and kitchen management
- Food and beverage management
- Use of kitchen equipment
- Food presentation and plate design
Programs and Technologies Taught
- Professional kitchen equipment
- Baking and pastry techniques
- Modern cooking methods (Sous Vide, Molecular Gastronomy, etc.)
- Restaurant management software
- Food analysis and quality control systems
- Food storage and preservation techniques
Working Areas
Graduates of the Culinary Program can be employed in different areas of the food and beverage sector. The main areas where graduates can work are:
- Hotel kitchen departments
- Restaurants and cafes
- Catering companies
- Bakeries and pastry shops
- Food and beverage businesses
- Cruise ships and airline kitchens
- Food production and R&D centers
- Private culinary and consultancy services
- Healthy nutrition and diet kitchens
Vertical Transferable Departments
Program graduates can transfer to the following undergraduate programs with the Vertical Transfer Exam (DGS) organized by ÖSYM:
- Gastronomy and Culinary Arts
- Nutrition and Dietetics
- Food and Beverage Management
- Family and Consumer Sciences
This program aims to train competent individuals in the field of culinary arts, bringing creative and professional chefs needed by the food and beverage sector into the business world.