BİLGİ PAKETİ / DERS KATALOĞU
| CULINARY ARTS PROGRAM | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Profile of the Programme
| The Associate Degree Program in Culinary Arts features a practice-oriented curriculum designed to meet the dynamic nature and current needs of the food and beverage industry. Key Features of the Program: Hands-On Training: Courses such as culinary techniques, baked goods production, cold kitchen, and world cuisines are conducted in modern workshops and training kitchens. Regional and Cultural Gastronomy: The program embraces a vision that combines local production, geographically indicated products, and traditional Turkish cuisine with modern presentation techniques. Industry Integration: Workshops conducted with industry professionals, masterclass events, and a mandatory internship program facilitate students’ transition into the workforce. Kitchen Management and Entrepreneurship: The program equips students not only with cooking skills but also with administrative competencies such as menu planning, inventory management, kitchen design, food regulations, and restaurant management. |