Culinary Arts (Cooking)
There is Culinary Arts (Cooking) program affiliated to the Vocational School of Culinary Arts of our university. The education period of the program is 2 years.
Information About the Program
As a dicipline which compares the relationship between culture and food, Culinary Arts means a systematic dining structure, hygenic, well set, tasty and compelling kitchen. It is about the process of deciding which edible products to use and to make sure that they are set well in a hygenic medium until they are served systematically for a delicious and excuisite dining experience.
Why Culinary Arts (Cooking) Program?
Developments occured in the food sector, and alongside these developments’ interaction with socio-economic variables and changes that globalisation brings, made it a growing sector. As a results of this increasing importance of food and related sectors, there is an increasing demand in skilled professionals who can serve in food and beverage sector. The aim of this program is to educate students with information technologies, foreign languages, who can manage a tourism business and who has knowledge on world and Turkish cuisines, dietary requirements, food production and many other related areas. Our students are not only getting their education and get assessed through academic criteria, but also they are trained in food presentation, practical workshops, food preparation, internships, competitions and similar other activities.
Our graduates can find employment anywere around the world in hotels, motels, holiday villages and similar companies, restaurants, catering companies, pattiseries, bakeries, raw material companies, cruise ships and hospitals. They can also open their own pattiserie shop, restaurant, bakery shop or catering company.
|1st Semester||Credit||Course Code|
|INTRODUCTION TO COMPUTER||3||COMP101|
|INTRODUCTION TO CULINARY ARTS||3||CART101|
|GENERAL COOKING TECHNICS||3||CART103|
|SOUP AND SOUCE||3||CART105|
|2nd Semester||Credit||Course Code|
|FOOD PREPARATION AND COOKING TECHNIQUES||3||CART102|
|THE PRINCIPLES OF NUTRITION AND MENU PLANNING||3||CART104|
|ATATÜRK İLKELERI VE İNKILAP TARIHI||3||TARH100(*)/TRKE100(**)|
(*): TARH100 will be selected by Turkish Students.
(**): TRKE100 will be selected by Foreign Students.
|3rd Semester||Credit||Course Code|
|INTRODUCTION TO TOURISM MANAGEMENT||3||THM302|
|FOOD AND BEVERAGE MANAGEMENT||3||THM201|
|APPLICATION OF INTERNATIONAL CUISINE||3||CART201|
|WEEKLY WORK DAYS||3||CART205|
|4th Semester||Credit||Course Code|
|FOOD PRESERVATION TECHNIQUES||3||CART202|
|APPLICATIONS FROM TURKISH CUISINE||3||CART204|
|COST ANALYSIS IN THE TOURISM BUSINESS||3||THM314|
|LOCAL AND CULTURAL CULINARY||3||CART216|
Our representative will contact you after your application is received.
You are now closer to your goals with an uninterrupted scholarship available throughout your education period…