Departman

Hotel, Restaurant and Catering Service

Program

Cookery

Program Objective

The objective of Program in Culinary Arts is to contribute to the training of human resources to be employed in the field of gastronomy in the tourism sector. The program aims to equip students with knowledge and skills related particularly to cuisine, services, management, and human relations, and required to keep up with developments related to the field. 

Graduation Requirements

In order to graduate from the program, a student is required to successfully complete the designated program of courses, get minimum 120 ECTS credits in total, achieve a minimum GPA of 2.00/4.00.

Transfer Opportunities

Graduates of the program are required to take the Vertical Transfer Examination from Associate to Undergraduate Degree Programs (DGS) held by the Evaluation, Selection and Placement Center (ÖSYM) in order to transfer to an on-campus or open education undergraduate program. Information on application requirements, programs, quotas, admission procedures, exam, assessment and placement is announced every year in the DGS guide. 

Employment Opportunities

Graduates of the Program in Culinary Arts are employed in related units, mainly cuisines, of companies operating in the field of accommodation, food, and industrial catering in the tourism sector. Graduates have employment opportunity in cuisine and food-related departments of public and private institutions.