COOKING PROGRAM
It was established in 2017 under the Hotel, Restaurant and Catering Services division, and started its activities as formal education in the 2018-2019 academic year.
This program; To train young executive chefs, equipped with the necessary knowledge and skills, who can compete in the international arena, prepared for those who see cooking as a professional profession and accept it as a career. In line with these purposes, candidates are taught all the subtleties of food and beverage management and culinary arts, from the most basic to the most advanced, during the 2-year associate degree program. Classical cooking techniques, Turkish, Ottoman, Seljuk, World Cuisine and Modern kitchen techniques are given in practice. In addition to such practical courses, students will examine the culinary art and culture, the chemistry of foodstuffs and their importance on nutrition through theoretical courses such as Nutrition Principles, Food Safety and Legislation and Menu Planning.
JOB OPPORTUNUTIES
Graduates of this program; He can work in many workplaces such as Hotel kitchen, Restaurant kitchen, Factory kitchen, Army kitchen, Workplace kitchen, Food factory kitchen, School kitchen, Hospital kitchen, Ship kitchen, Aircraft kitchen, Train kitchen, Bus kitchen.
