Curri̇culum

The Toros University Culinary Arts Program education plan is structured to fully support the program's educational objectives and outcomes. Our curriculum has a holistic and practice-oriented structure that develops students' fundamental gastronomy culture, teaches advanced culinary techniques, and strengthens their managerial competencies. The education plan consists of core gastronomy courses, professional field courses, general education courses, and sectoral practical studies.

Core Gastronomy and Professional Field Courses Within the scope of the program, students gain both theoretical and advanced practical knowledge in areas such as fundamental culinary techniques, cooking methods, food safety and hygiene, principles of nutrition, and international cuisines. These courses aim to strengthen the technical infrastructure of students in the field of culinary arts while blending their creativity with professional discipline. Supported by laboratory activities conducted in our modern application kitchens, recipe development studies, and sensory analysis activities, the courses are designed to improve students' manual skills, rapid decision-making abilities, and operational efficiency.

General Education and Managerial Competencies The program includes general education courses that develop not only the technical skills of culinary professionals but also their business and ethical visions. In this context, it is aimed to develop professional competencies such as:

• Awareness of professional and culinary ethics,

• Team management and teamwork skills in the kitchen,

• Menu planning,

• Responsibility for occupational health, safety, and sustainability.

Foreign Language Education The foreign language courses in our education plan are designed to ensure mastery of the universal terminology of culinary arts. Through this education, our students are supported in following international gastronomy literature, communicating with colleagues from different cultures, and adapting to global culinary trends.

Practice and Professional Experience Our students gain professional experience in real kitchen environments through intensive practical courses, gastronomy projects, and compulsory summer internships. During this process, students encounter real-life scenarios and customer demands in professional kitchens, providing them the opportunity to transform the knowledge acquired at school into professional proficiency.

Continuous Development and Currency The Culinary Arts Program education plan is meticulously reviewed every year in line with technological developments in the sector, modern culinary trends, program outcome analyses, and stakeholder feedback. Thus, the currency of our curriculum and the full adaptation of our graduates to the changing needs of the industry are continuously ensured.