Department of Hotel, Restaurant and Catering Services
Culinary Program
Culinary Program Accreditation Commission
[Click here for program courses and course descriptions.]
General Information
The Culinary Program was launched in the 2008–2009 academic year and has a duration of four semesters.
Students are required to complete a summer internship of 30 working days either at the end of the first or second year (8 ECTS, indicated as a footnote in the diploma supplement, not included in the compulsory 120 ECTS).
The student quota of the program is 60 students in the first year and 60 students in the second year, totaling 120 students.
During their studies, students are required to take a minimum of 60 and a maximum of 84 credits (a total of 120 ECTS). They consolidate their theoretical knowledge through applied courses such as Cooking Methods I–II, Wine Service, Types of Cuisine, Regional Cuisines, Cold Kitchen, Banquet Kitchen, Kitchen Practices I–II, World Cuisines, Experimental Food Preparation, Pastry Products, Food Garnishing Art, and Food and Beverage Service, thereby experiencing professional life on a micro scale within the school.
Applied courses are conducted in training workshops with full chef uniforms and kitchen equipment. Students are expected to attend these courses with their personal equipment, including a chef’s jacket, trousers, apron, kitchen clogs, neckerchief, chef’s hat or cap, kitchen towels, knives, and honing steel.
Program Objectives
In a country with a long historical background and rich geographical and cultural characteristics, the aim of the Culinary Program is to provide education at international standards by making full use of opportunities and continuously renewing itself as an institution. The program seeks to broaden students’ professional vision, prepare them comprehensively for professional life, and enable them to become sought-after and well-regarded professionals in both the private and public sectors.
Title and Career Opportunities for Graduates
Graduates are awarded the title of “Chef” and may pursue careers in certified tourism enterprises, restaurants, catering companies, and kitchens of airplanes, ships, trains, buses, and hospitals. They can work in various positions such as Head Chef, Sous Chef, Section Chef, Sauce Chef, Fish Chef, Grill Chef, Fry Chef, Soup Chef, Vegetable Chef, Relief Chef (joker chef), Cold Kitchen Chef, Pastry Chef, Butcher, Demi Chef, Commis, as well as Research Chef (Test Chef), Culinary Scientist, Food and Beverage Manager, Food Supply Manager, Kitchen Manager, Restaurant Inspector/Coordinator, Restaurant Manager, and more.
In addition, they may also serve as Food Researchers, Food Writers, Food Processors, Food Stylists, Culinary Designers, Menu Developers, Recipe Developers, and Food and Beverage Trainers, thereby contributing to society under various professional roles.
Vertical Transfer to Undergraduate Programs
Students of our Culinary Program (associate degree, field code: 1110) may transfer to the following undergraduate programs upon successful completion of the Vertical Transfer Exam (DGS):
Academic Staff