Culinary

MENU

Aim of the culinary program is to prepare students for a bright career in culinary world. As master chef candidates, students will be equipped by both theoretical and practical knowledge of culinary systems. Students will get all the necessary techniques and skills to compete in world cuisines and they will be the master chefs of Turkish Local Cuisines.

Education language of the program is Turkish. One-year preparation class for the students is optional. Graduates can find jobs in the restaurants, culinary institutes, touristic facilities, hosting institutes and in the related departments of the private and official enterprises, thanks to their skills they have gained in the courses.

The objectives of the Culinary program is to provide the students with necessary knowledge and skills in order to enable them to manage the culinary institutions, be experts in the area of food sciences, improve the standards and hygiene in the workplace and have the necessary know about the Turkish and world cuisines.

The total credits required for the satisfactory completion of the curriculum are 66 credits. The

program additionally requires an internship enduring 40 work days

Training Period: 2 Years
Voluntary Prep School: Yes
Point Description: YGS-4
Evening Education: Yes

Click to view Curriculum

Advisory Board

  • Tahir Tekin Öztan, Sahan Restoranları - Chairman of the Board
  • Ahmet Çelebi, ETS Tur - Cruise Department Manager
  • Buse Bulut, Beppe Pizeria - Chef
  • Aziz Bozkurt, Vesta Marmara Yat Külübü
  • Volkan Aydın, Akçaabat Köftecisi
  • Rasim Özkanca, Boğaziçi Borsa Restoran
  • Defne Koryürek, Fikir Sahibi Damaklar
  • Aslıhan Eraltan, Girandola Dondurmaları
  • Young Hee Lee, San-Jin Kim, Gaya Restoran (Korean Cuisine)
  • Toruko / Maneki Neko, Zeynep Tomris Köklüçınar, Japon Mutfağı - Portakal
  • Ali Develi, Develi Restoran Kalamış
  • Şebnem Atılgan, Monad İletişim Hizmetleri
  • İbrahim Azem Ünal, Pasta Evi Yöneticisi
  • Hikmet Kantarcı, Manolya Pastaneleri