PURPOSE OF THE CULINARY PROGRAM
The primary objective of the Culinary Associate Degree Program is to educate qualified culinary professionals and prospective executive chefs for the tourism and food and beverage industry, particularly in the field of gastronomy. The program aims to train individuals who are capable of presenting examples from both national and international cuisines, while equipping them with the professional knowledge, practical skills, and competencies required in kitchen operations, service, management, and food and beverage production.
In addition, the program seeks to cultivate well-trained and highly qualified personnel who can follow innovations in the sector and respond to the growing demand for skilled professionals in the food and beverage industry.
Students who successfully complete the two-year program are awarded an Associate Degree in Culinary Arts. In accordance with the structure of the accommodation and food-service industries, students are required not only to complete theoretical coursework but also to undertake a compulsory internship of 60 working days in hotel kitchens, restaurant kitchens, and similar establishments in order to fulfill graduation requirements.
The increasing mobility of production factors among countries, the rapid growth of international tourism, and expanding commercial relations enable individuals to travel and reside in different countries and regions at various times. Regardless of location, however, food remains one of the most fundamental physiological needs of individuals. While traveling, individuals may demand food products belonging to their own culture as well as local cuisines representing the culture of the region they visit. Consequently, restaurants, hotels, and catering establishments require highly skilled chefs capable of preparing dishes that reflect diverse regional, national, and international culinary cultures.
In addition to food preparation, the presentation of food products constitutes one of the most significant aspects of culinary arts. A graduate who can both prepare and present food successfully contributes substantially to customer satisfaction and sustainable customer loyalty within the establishment in which they are employed.
Professionals working in hotels, restaurants, catering services, food production facilities, fast-food establishments, pastry shops, and similar businesses are expected not only to possess professional culinary knowledge and practical competencies but also to demonstrate effective cost-control skills, maintain strong communication with stakeholders, and use foreign languages effectively.
EDUCATION AND TRAINING
The language of instruction in the program is Turkish. Both theoretical and practical courses are delivered by experienced full-time academic staff with extensive sectoral expertise.
The evaluation system of the program is structured around theoretical courses and practical applications. At least one midterm examination and one final examination are administered for each course during the semester. Depending on the nature of the course, instructors may also assign projects, field studies, and similar academic activities.
Each instructor announces the evaluation criteria at the beginning of the semester. Student achievement in a course is determined by the letter grade assigned after the final or make-up examination, calculated based on 40% of the midterm examination average and 60% of the final or make-up examination grade.
The Culinary Program offers courses in areas such as:
- Introduction to Culinary Arts and Kitchen Culture
- Food and Beverage Service Management
- Hygiene and Sanitation
- Kitchen Applications
- Pastry and Bakery
- Turkish Culinary Culture
- Culinary Trends and Movements
- National and International Cuisines
- Food and Beverage Automation Systems
Facilities
Computer Laboratories
Students’ theoretical learning is supported through multimedia-integrated educational programs and technological infrastructure.
Practice Kitchen
The practice kitchen, also referred to as the demonstration kitchen, possesses advanced technological infrastructure beyond that of many similar institutions and enables students to understand the operational principles and workflow of professional kitchens.
Practice and Service Areas
Students are provided with practical training environments in the kitchens and restaurants of four- and five-star hotel enterprises as well as in the restaurants and kitchens located within the social facilities of the university. These facilities allow students to observe and experience the coordinated functioning of kitchens and restaurants, which they will encounter in their professional careers.
COMPETENCIES AND CAREER OPPORTUNITIES FOR STUDENTS
Graduates of the program have employment opportunities within the food and beverage sector of the tourism industry.
During their education, students complete internships in four- and five-star accommodation establishments, enabling them to gain firsthand professional experience and familiarize themselves with sectoral operations. Students who wish to do so may also complete internships in international hospitality establishments.
The university’s social facilities also provide internship opportunities for students. Among the establishments accepting interns from our Tourism Vocational School are leading hospitality enterprises such as Sirene Group, Papillon Group, and Kaya Hotels, as well as luxury restaurants. Many graduates receive job offers from the establishments where they completed their internships.
VERTICAL TRANSFER OPPORTUNITIES (UNDERGRADUATE PROGRAMS)
Students who successfully complete the Culinary Associate Degree Program may transfer to undergraduate programs through the Vertical Transfer Examination (DGS) administered by the Student Selection and Placement Center (ÖSYM), in accordance with the relevant legislation governing the transition of vocational school graduates to bachelor’s degree programs.
Successful students may transfer to undergraduate programs such as:
- Family and Consumer Sciences
- Nutrition and Dietetics
- Gastronomy and Culinary Arts
- Gastronomy and Culinary Management
- Business Administration
- Hospitality Management
- Economics
- Public Administration
- Finance
- International Relations
- Labor Economics
Graduates wishing to continue their undergraduate studies through formal or distance education programs are required to take and succeed in the Vertical Transfer Examination (DGS) conducted by ÖSYM.
Detailed information regarding eligible undergraduate programs, admission requirements, quotas, application procedures, placement regulations, and examination principles is provided annually in the official DGS Guide published by ÖSYM.
GRADUATION REQUIREMENTS
In order to graduate from the program, students must successfully complete all required courses, practical training components, a compulsory 60-day summer internship, and similar academic requirements. Students must also achieve a minimum cumulative grade point average (CGPA) of 2.00 out of 4.00 and complete a total of 120 ECTS credits.
Students who complete all courses in the Culinary Associate Degree Program with no failing grades (FF), fulfill all academic and practical obligations, and maintain a minimum GPA of 2.00 are eligible for graduation. Graduation with incomplete credits is not permitted.
Students who satisfy all graduation requirements are awarded the “Associate Degree Diploma in Culinary Arts” issued by Isparta University of Applied Sciences.