Human beings eat 3 to 5 meals a day to survive. As the socio–cultural and socio-economic level increases, the expectations of people who develop a taste for food also increase.
The fact that more family members are involved in working life causes more people to eat more meals somewhere outside the house.
On the one hand, perhaps for this very reason, we are now living in an era when almost every young person has a dream of opening a cafe or a restaurant.
Although the demand is growing in this area, Cooking is not a job that everyone can do, and it is much more than cooking for a meal to guests at home.
Culinary culture, one of the most important cultural indicators of a country, does not consist only of cooking, but is also an important area that needs to be developed and managed.
Our country, which has a rich cuisine, is equipped with the necessary knowledge and skills in this field, the need for qualified personnel who can compete in the international arena is increasing every day.
Mission
To train executive chefs who have acquired the necessary professional knowledge and skills in their field, who are able to combine our food and drink culture with today’s innovative culinary trends, who are productive, dynamic, open to developments, have business knowledge about food and beverage culture from the most basic to the most advanced level and who have mastered professional terminology, reflecting all the subtleties of cooking techniques.
Vision
To operate in accordance with the goal of becoming an internationally recognized educational institution that foresees the needs of food and beverage enterprises in advance and will guide the future of the gastronomy field with the students it educates accordingly.
Program Educational Objectives
1. Continuing his professional life as an effective and solution-oriented manager and a compatible team member in public and private organizations within the food and beverage sector,
2. With the awareness of social responsibility, respecting social values, mastering professional ethics, open to lifelong learning, following the diary and supporting the development of the field,
3. To train qualified professionals who can transfer the theoretical and practical knowledge they have acquired to the field, who can meet and interpret the demands of the sector with their knowledge and skills.
Who Can Apply
Those who know that just loving cooking is not enough to be a good “Cook”,
Those who understand that being a cook requires both manual skills and planning and organizational knowledge,
Those who can do their job with pleasure regardless of working hours and those who can stand standing for hours can read this program.
Sections where Vertical Transition Can Be Made
Family and consumer sciences
Nutrition and dietetics
Gastronomy and culinary arts Food engineering
Food and beverage management
Clubs
- Gastronomy Club
Titles
- Chef
Fields of Study
- Hotels
- Tourist facilities
- Catering companies
- Chain restaurants
- Pastry industry
- Food and beverage enterprises
- Hospitality sector Food factories
- Institutions that provide culinary education Kitchens of private or official institutions.