Cookery

Departman Name: Hotel, Restaurant and Catering Services Department

Program Name: Cookery

Program Coordinator: Dr. Özlem YAY

Purpose of the Program:  It is aimed to meet the employment needs in the tourism and food and beverage sectors with the education to be given at the higher education level (associate degree) in the field of cooking.

Employment Profile of Graduates

Young students graduating by taking culinary education at the associate degree level won the title of "Cook"; in public institutions, businesses with touristic certificates, restaurants, food factories (catering companies), airplane-ship-train-bus-hospital kitchens; Executive Chef, Sous-chef, Chef de Partie, Dömi Chef de Partie, Chef Saucier, Chef Poissonier, Chef Entremetier, Chef Potager, Chef Rötisseur, Chef Garde-manger, Chef Hors d'oeuvrier, Chef Patissier, Chef Tournant, Commis, In ranks such as Bouchier, Regimiere, Cuisinier de breakfast, Glacier, Boulanger; they can work as research chef (test cook), kitchen scientist, food and beverage manager, catering manager, kitchen manager, restaurant supervisor-coordinator, restaurant manager etc. In addition, they can serve the society under the names of food researcher, food writer, food processor, food stylist, food architect, menu developer, recipe developer, food and beverage trainer, etc.

Vertical Transfer Opportunities

Students who graduate from the Cookery program can transfer vertically to the Gastronomy and Culinary Arts Departments of Tourism Faculties, Family and Consumer Sciences Departments of the Faculties of Economics and Administrative Sciences, and Nutrition and Dietetics Departments of Health Sciences Faculties, if they are successful in the Vertical Transfer Exam given by OSYM.

Program Benefits

Gains knowledge of business administration, management, job security, entrepreneurship and quality management.
To have sufficient level of foreign language knowledge, comprehension and speaking skills.
Knows and applies national and international cuisines.
Have the necessary knowledge and skills related to the cookery profession.
Gains knowledge about tourism and food and beverage businesses in the world.
Gain detailed knowledge in the kitchen area (such as kitchen sections, food and beverage production, service, hygiene and sanitation, menu management and cost, food safety), and increase their knowledge, skills and competencies in the kitchen area.
It follows the trends, technological and professional developments in the field of gastronomy and increases its knowledge, skills and competencies according to these developments.
Knows basic computer programs and uses automation programs in the kitchen area.