History

 

The Culinary Arts Program was established in 2015 under the Department of Hotel, Restaurant, and Catering Services at Toros University Vocational School and began its educational activities by admitting its first students in the 2015–2016 academic year. In line with its founding objectives, the two-year associate degree program teaches culinary arts candidates all the intricacies of food and beverage management and the culinary arts, from the most basic to the most advanced levels. Graduates of the program receive the title of Chef. Program graduates can work in a wide range of settings, including hotel kitchens, restaurant kitchens, factory kitchens, military kitchens, workplace kitchens, food production plant kitchens, school kitchens, hospital kitchens, ship kitchens, aircraft kitchens, train kitchens, and bus kitchens. The department has revised its curriculum three times as a result of advisory board meetings held twice a year, striving to determine the most ideal educational curriculum by adding or removing courses or adjusting class hours in line with industry demands. The most significant change made in this context is the inclusion of the 3+1 education model in the program. As of the 2018- 2019 academic year, the 3+1 education model has been implemented in the program. To ensure students are prepared for employment, the educational program is structured such that three semesters consist of classroom instruction at the school, while one semester involves full-time practical training at businesses, thereby increasing their employability.