Culinary Arts Program
The Culinary Arts Program began its preparatory phase and the necessary infrastructure development during the 2018–2019 academic year. Our vocational school is equipped with all the facilities required for culinary education, including modern training kitchens, laboratories, and classrooms. The program aims to educate future chefs with a global perspective by providing students with both the theoretical knowledge and practical experience they will need throughout their professional careers. Graduates who successfully complete the program will be well prepared to pursue careers in accommodation establishments and food and beverage businesses operating both in Türkiye and abroad, thanks to the contemporary and high-quality education they receive in line with the needs of the industry.
The program welcomed its first students in the 2018–2019 academic year. All courses have been carefully designed to provide students with comprehensive theoretical knowledge supported by intensive practical training, enabling them to establish successful careers in the culinary sector after graduation. The program is founded on the understanding that culinary arts are not merely about cooking but also represent a scientific discipline and an artistic expression. Every recipe prepared throughout the program is regarded as a journey of discovery, allowing students to explore creativity while mastering culinary techniques. Through continuous practice and the development of innovative dishes, students gain valuable professional experience before entering the workforce.
In addition, renowned chefs who have built successful careers in the food service industry regularly contribute to the program by sharing their theoretical knowledge and practical expertise. Students and academic staff also participate in national gastronomy competitions, culinary camps, festivals, and similar professional events. Furthermore, the Molecular Gastronomy Laboratory within the program provides students with opportunities to develop innovative culinary skills and supports their educational experience.
Program Objectives
The Culinary Arts Associate Degree Program aims to educate qualified professionals equipped with the knowledge, skills, and competencies required by the tourism and hospitality industry, particularly in the fields of culinary arts, food service, kitchen management, hospitality management, and interpersonal communication.
Graduation Requirements
To graduate from the Culinary Arts Associate Degree Program, students must successfully complete all courses totaling 120 ECTS credits, receive no grades of FF (Fail), YZ (Insufficient), or DZ (Unsatisfactory), achieve a minimum cumulative grade point average (CGPA) of 2.00 out of 4.00, and fulfill all other institutional requirements. Graduation is not possible with incomplete ECTS credits.
Vertical Transfer Opportunities
Graduates of the Culinary Arts Associate Degree Program may continue their education in the fifth semester of relevant bachelor's degree programs offered through formal or open education, provided that they successfully pass the Vertical Transfer Examination (DGS) administered by the Center for Assessment, Selection and Placement (ÖSYM).
Detailed information regarding eligible undergraduate programs, admission requirements, and student quotas can be found in the relevant Vertical Transfer Examination (DGS) Guide published annually by ÖSYM. The guide also includes information on application procedures, program preferences, examination, evaluation and placement processes, as well as the responsibilities of vocational schools and open education institutions.
Career Opportunities
Graduates of the Culinary Arts Associate Degree Program may pursue careers in various sectors of the tourism and hospitality industry, including hotels, restaurants, catering companies, banquet organizations, institutional food service operations, and industrial food production facilities. They may work in kitchen operations, food and beverage departments, and service units. In addition, graduates have employment opportunities within the food service departments of both public institutions and private organizations.
