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Aim and Objectives

Aim of the Program

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.

Objectives of the Program

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.