it is aimed to raise qualified kitchen cheffs who acquired academic information and skills in cooking field, able to compete internationally with his/her theorical and practical information and background about turkish kitchen and other kitchens, able to communicate with his/her collagues from different countries.
Main goal of the cooking branch is to raise qualified professionals who can be employed in every part of tourism industry especially in cooking and food&beverage administration.
The students who are graduated from hotel, restaurant and catering and cooking branch, gaining the title as a cook are able to work in certified touristic corporations , restaurants, catering companies, kitchens of plane-ship-train-shuttle bus-hospitals as chefs, assistant chefs, department chef, chef de sauce, chef de poisson, grill chef, chef de roti, chef de soupe, vegetable chef, joker chef, cold chef, pastry chef, butcher, demi chef, commis, test chef, gastronomist, food&beverage manager, food supplement manager, kitchen manager, kitchen auditor-coordinator, restaurant manager etc… also could serve people with a title of food researcher, food writer, food handler, food stylist, food architect, menu developer, recipe developer, food&beverage trainer…
Today, people have the habit of eating out, and this situation is increasing. At the same time, it is becoming more and more common to order food from various applications. For this reason, the search for personnel to work in these fields will continue to increase. Along with these, thanks to the culinary profession, which has become popular in television programs, people are looking for good food and good restaurants and their interest in this field is increasing.
It can be a suitable choice for people who love to cook and eat, can work as a team, can work both mentally and physically, believe that they have a wide imagination and creativity, trust their palate and are socially at the forefront, or those who want to improve themselves in this regard.
The students who are graduated from hotel, restaurant and catering and cooking branch, gaining the title as a cook are able to work in certified touristic corporations , restaurants, catering companies, kitchens of plane-ship-train-shuttle bus-hospitals as chefs, assistant chefs, department chef, chef de sauce, chef de poisson, grill chef, chef de roti, chef de soupe, vegetable chef, joker chef, cold chef, pastry chef, butcher, demi chef, commis, test chef, gastronomist, food&beverage manager, food supplement manager, kitchen manager, kitchen auditor-coordinator, restaurant manager etc… also could serve people with a title of food researcher, food writer, food handler, food stylist, food architect, menu developer, recipe developer, food&beverage trainer…
The students are able to transfer to other branches which are approved by the turkish council of higher education
The candidates who complete associate degree succesfully and who get a pass degree from the vertical transfer examination gain access to family and consumer science, nutrition and dietetic, gastronomy - kitchen art and management branches within The quantity which is determined by faculties/high schools according to the turkish council of higher education regulations.