Program Profile

The opening of the Culinary Arts program within the Department of Hotel, Restaurant, and Catering Services at our vocational school was approved by the Higher Education Executive Board at its meeting on 26.03.2014. There is a significant need for a trained workforce in the field of culinary arts. Gastronomy is a rising value in our country. Establishments operating to meet the demands for food and beverages require qualified personnel. The Culinary Arts program, under the Department of Hotel, Restaurant, and Catering Services at our vocational school, aims to train a workforce equipped with theoretical and practical knowledge and skills needed by the food and beverage sector, capable of competing nationally and internationally, and providing the highest quality service to the food and beverage industry. The Culinary Arts program aims to research and preserve Turkish and world culinary culture in an academic environment.

The primary goal of the program is to train qualified human resources who are equipped with all the necessary theoretical knowledge and professional experience in the fields of pastry and bakery required by the food and tourism sectors, have a command of at least one foreign language, possess decision-making and implementation skills, closely follow the latest developments in their field, are skilled in human relations, have a broad vision, and are creative. The medium of instruction is Turkish, but English preparatory education is optional.

Students who successfully complete and graduate from the program can continue their education by transferring to the relevant four-year faculties through the “Vertical Transfer Exam” conducted by ÖSYM every year.

Bachelor's Programs Eligible for Transfer for Culinary Arts Associate Degree Graduates:

• Family and Consumer Sciences
• Nutrition and Dietetics
• Gastronomy
• Gastronomy and Culinary Arts
• Culinary Arts and Management
• Food and Beverage Management

Employment Profiles of Graduates

Graduates of this program can work as chefs in private sector establishments such as catering companies, institutional kitchens, hotel operations, restaurants, cafes, and pastry shops; they can also have job opportunities as VIP chefs on planes and ships. The education provided at the higher education level (associate degree) in the field of culinary arts aims to meet the employment needs of the tourism and food and beverage sectors.

Young individuals who graduate with an associate degree in culinary arts earn the title of "Chef" and can work in positions such as chef in public institutions, tourist-certified establishments, restaurants, food factories, kitchens on planes, ships, trains, buses, and hospitals, research chef (test chef), kitchen scientist, food and beverage manager, food supply manager, kitchen manager, restaurant inspector-coordinator, restaurant manager, etc. They can also serve the community under titles such as food researcher, food writer, food processor, food stylist, food architect, menu developer, recipe developer, food and beverage educator, etc.

Culinary Arts Program Advisor:

Lecturer Tezel Malkoçoğlu

Email: tezelcetin@mersin.edu.tr

Prof. Dr. Ali Ayhan Campus, Anamur Vocational School

Phone: +90-324-361 00 01