Purpose:
1- The main purpose of the culinary department is to meet the demand for qualified professionals who have sufficient knowledge and skills to produce quality food and beverages from national and international cuisines, who are entrepreneurial, innovative, and who can be leaders and managers.
2- To train personnel who can prepare and present food and beverages in places such as hotels, restaurants, ready meals, patisseries, and are sought after in domestic and international businesses.
3- To train individuals who can implement a business plan, work quickly and regularly, are meticulous, have a high sense of responsibility, and are committed to hygiene and sanitation rules.
Aim:
1- Theoretical and Practical Education: To provide students with a strong theoretical background and practical education on topics related to cooking.
2- Ethics and Responsibility: To raise individuals who are committed to professional ethics, sensitive to human health and have a high sense of social responsibility.
3- Collaboration and Teamwork: To develop teamwork skills that will enable effective communication with managers and employees working in the food and beverage sector.
4- Lifelong Learning: To support the continuous development of graduates in their professional field and encourage them to adapt to innovations in the food and beverage sector at national/international levels.
5- Research and Development: To raise individuals who develop innovative projects in food and beverage production and service and contribute to this field.
