Hotel Restaurant and Catering Services

The aim of our program is to train qualified workforce with academic and vocational education at a higher level, primarily kitchen chefs (managers) needed by food and beverage businesses as well as accommodation businesses. In this context; in addition to providing our students with general culinary knowledge and skills, it is aimed to ensure that they have knowledge and skills about both Turkish Cuisine and World cuisines and receive basic business education. Another goal of the program is to increase the quality of the food and beverage services of the region by creating a human resources pool especially for food and beverage businesses operating in the region where our college is located. In addition, it aims to train intermediate manpower that will meet the needs of businesses operating at various scales by providing basic information in the fields of management, marketing, human resources, communication and public relations. In line with these goals, it prepares students for the profession and ensures that they acquire the necessary information. Students who graduate from the department have the opportunity to vertically transfer to programs that provide education through formal or distance education system in accordance with the provisions of the "Regulation on the Continuation of Undergraduate Education of Graduates of Vocational Schools and Open Education Associate Degree Programs".

In addition, the courses will be taught by faculty members who are experts in their fields, have industry experience and are in constant communication with the industry. The current facilities of our university are sufficient for the technical and physical infrastructure needed to carry out the Cooking Program (Normal Education).

Ask the Department Head

+90 332 325 20 47