Purpose of the Program
The Culinary Program aims to train qualified employees who are knowledgeable about the general characteristics and foods of national and international cuisines, proficient in hygiene rules and food legislation, and skilled in cooking techniques, as well as having the necessary knowledge and skills in kitchen, service, management, and human relations, in line with the needs of the food and beverage sector. Within the program, students are taught topics such as basic kitchen techniques, food safety, nutrition principles, and management of food and beverage businesses; practical training is also provided with kitchen equipment used in the industry.
Students have the opportunity to learn both traditional and modern kitchen practices, discover different flavors from world cuisines, design creative dishes, and gain the ability to work in professional kitchens.
Training Subjects
- Basic and advanced kitchen techniques
- Food safety and hygiene practices
- Nutrition and diet principles
- National and international culinary cultures
- Baking and pastry techniques
- 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 Offered
- Professional kitchen equipment
- Baking and pastry techniques
- Modern cooking methods (Sous Vide, Molecular Gastronomy, etc.)
- Food storage and preservation techniques
Application Areas
- Application Kitchen
- Lavanta Tepesi Hotel Application Areas
- Burdur Gastronomy Kitchen
Employment Areas
Graduates of the Culinary Program can be employed in various fields of the food and beverage sector. The main areas where graduates can work are as follows:
- Kitchen departments of hotels
- Restaurants and cafes
- Catering companies
- Patisseries and bakeries
- Food and beverage businesses
- Cruise ships and airline kitchens
- Food production and R&D centers
- Private chef and consultancy services
- Healthy eating and diet kitchens
Departments for Vertical Transfer
Graduates of the program can transition to the following undergraduate programs through the Vertical Transfer Exam (DGS) organized by ÖSYM:
- Culinary Arts and Gastronomy
- Food Engineering
- Nutrition and Dietetics
- Food and Beverage Management
- Tourism and Hospitality
- Business Administration
This program aims to contribute to the business world by training competent individuals in the field of culinary arts, providing the creative and professional chefs needed by the food and beverage sector.