Human beings consume between three and five meals a day in order to sustain life. As socio-cultural and socio-economic standards improve, people’s palates become more refined, leading to higher expectations regarding the quality and variety of food.
With more members of the family participating in the workforce, an increasing number of people now eat a greater proportion of their meals outside the home.
At the same time, perhaps for this very reason, we are living in an era in which almost every young person dreams of opening a café or a restaurant.
Although the demand in the food and beverage sector continues to grow, Culinary Arts is not a profession that everyone can perform. It involves much more than preparing a meal for guests at home.
As one of the most significant indicators of a nation’s cultural heritage, culinary culture is not limited to cooking; it is also an important field that requires continuous development, management, and innovation.
Türkiye, with its rich culinary heritage, has an increasing need for qualified professionals equipped with the knowledge, skills, and competencies required to compete successfully in the international food and beverage industry.
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
The objective of the Culinary Arts Program is to educate executive chefs who possess the professional knowledge and practical skills required in the field; who can successfully combine Türkiye’s rich culinary traditions with contemporary culinary trends; who are innovative, dynamic, adaptable to change, and equipped with comprehensive knowledge of food and beverage management from basic to advanced levels; and who have mastered professional culinary terminology as well as the full range of cooking techniques.
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.