DEPARTMENT FACILITIES

During the two-year program, candidates will receive a practice-oriented education focused on acquiring professional skills in food preparation and presentation, as well as all kinds of culinary skills. Culinary students are offered practical courses in areas such as Kitchen Practice, Spices and Sauces, Baked Goods and Desserts, Cold Kitchen, Pastry and Chocolate, where they can learn about different cultures and food types. These practical courses are conducted in a professionally equipped, high-tech practice kitchen located within the Anadolu Bil Vocational School, where students can develop their knowledge, skills, and creativity. This kitchen has an area of 640 m². Students have the opportunity to perform all kinds of pre-preparation and cooking during their practical courses. In addition to their courses, students are required to complete three on-site practical training sessions (42 days) and one summer internship (30 days) within four semesters to reinforce their professional development, strengthen their interpersonal skills, and apply their theoretical knowledge. These practical trainings total 72 working days, and at the end, their notebooks detailing their acquired knowledge are reviewed and evaluated.

CAREER OPPORTUNITIES

Graduates can work in tourism-certified establishments, restaurants, food factories (catering companies), airplanes, ships, trains, buses, and hospitals with titles such as head chef, assistant head chef, section chef, food and beverage chef, pastry chef, domino chef, as well as in positions such as food and beverage manager, food supply manager, and restaurant manager. Undergraduate Programs that can be Transferred to:

Family and Consumer Sciences, Nutrition and Dietetics, Gastronomy, Gastronomy and Culinary Arts, Culinary Arts and Management, Food and Beverage Management