The main purpose of the Culinary Program is to train young food and beverage professionals who are equipped with the necessary knowledge and skills and can compete internationally. In this program, to ensure that they are equipped with general culture courses required by this field, beyond just training in a narrow scope as a cook.
Food and beverage management and cooking techniques are prepared as theoretical and practical courses.
English is mainly taught in the department for four semesters. French German, Italian as well as foreign languages will be provided to students to take courses as elective courses. Practical training of classical cooking techniques, French, Turkish, Ottoman, Mediterranean, Far Eastern cuisines and modern culinary techniques has been included in the program.
Undergraduate Departments that Can be Transferred with DGS:
Family and Consumer Sciences
Nutrition And Dietetics
Gastronomy and Culinary Arts
Food and Beverage Management
* These are the sections included in the 2024 OSYM manual.