| Department | Program | Academic Staff | Extension Tel. | |
|---|---|---|---|---|
| Department of Hotel, Restaurant and Catering Services Head of Department
|
Culinary Arts Program Program Coordinator
|
|||
| Lecturer ÖZCAN UTAR | 23 | ozcanutar@akdeniz.edu.tr | ||
| Lecturer AHMET ŞIK | 21 | ahmets@akdeniz.edu.tr | ||
| Lecturer HASAN FEHMİ ÖZ | 35 | hasanfehmioz@akdeniz.edu.tr |
Offering both an enjoyable occupation and a high-income source of opportunity, Culinary Arts stands out today as one of the leading professions among young people.
In our Vocational School, practical training required by the culinary profession is emphasized through a fully equipped training kitchen and expert instructors. Thanks to this approach, our students successfully represent our school in national and international competitions.
Owing to our corporate supporters, our students receive training from specialists in every field through seminars, and take their first steps into the profession through exhibitions and qualified practical applications. Even before graduating, they get to know the leading organizations and prominent names of the sector, finding the opportunity to introduce themselves.
Students who successfully complete the program are awarded an Associate Degree in Culinary Arts.
The primary objective of the Culinary Arts Program is to train young food and beverage personnel equipped with the necessary knowledge and skills to compete internationally. The primary target in this program is to train staff as chefs, while also ensuring they are equipped with the general education courses required by this field.
The program courses have been prepared considering food and beverage management, theoretical and practical cooking techniques, Turkish Cuisine, and World Cuisines. The practical delivery of classical cooking techniques, French, Turkish, Ottoman, Mediterranean, Far Eastern cuisines, and modern culinary techniques has been integrated into the curriculum.
English language instruction is provided throughout four semesters in the department. For students who took German as their foreign language course during high school education, the foreign language course is provided as German.
- Possesses knowledge about the concept of tourism, types of tourism, gastronomy tourism, and services provided in hospitality enterprises.
- Gains knowledge regarding nutritional principles, hygiene and sanitation in food preparation, food storage conditions, functional foods, and types of diets.
- Masters food and beverage terminology, and possesses knowledge on how food should be prepared, menu item formulation, and calculating food costs.
- Acquires knowledge about kitchen planning and organization, quality services related to the culinary profession, occupational safety and first aid in the kitchen, and ethical behaviors in the culinary profession.
- Possesses knowledge regarding research areas and techniques oriented toward the profession, as well as entrepreneurial activities in the field of culinary arts.
- Gains the skill to prepare cold appetizers/salads, prepare pastry products, and create banquet menus.
- Acquires the skill to prepare and serve menus belonging to different international cuisines.
- Gains the skill to prepare Ottoman palace cuisine dishes and beverages, as well as regional dishes belonging to Turkish cuisine.
- Develops the ability to communicate effectively and actively benefit from fundamental information technologies.
- Acquires the ability to carry out teamwork and assume individual responsibility when necessary as chefs possessing professional, social, and ethical values alongside required professional knowledge.
- Masters the subtleties of their field of expertise.
- Evaluates the information obtained during the learning process within cause-and-effect relationships; foresees where, when, and why specific information will be needed.
- Possesses an adequate level of foreign language knowledge, comprehension, and speaking skills to follow international literature related to the field.
- Conducts activities related to the field in line with the awareness acquired regarding the universality of social rights, social justice, quality culture, preservation of cultural values, environmental protection, and occupational health and safety.
Hotels
Tourist facilities
Catering companies
Chain restaurants
Pastry and bakery sector
Food and beverage enterprises
Hospitality sector
Food manufacturing factories
Institutions providing culinary education
Kitchens of private or official institutions
Family and Consumer Sciences
Nutrition and Dietetics
Gastronomy
Culinary Arts and Management
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Son güncelleme : 6.06.2026 11:27:10