Culinary Program

The Culinary Program, under the Department of Hotel, Restaurant, and Catering Services at Toros University Vocational School, offers a two-year associate degree. The medium of instruction is Turkish.

The primary objective of the Culinary Arts Program is to train the next generation of talented executive chefs. These candidates are equipped with professional knowledge and skills, capable of interpreting and evaluating data using the foundational expertise acquired in their field, and possess strong entrepreneurial qualities.

Throughout the two-year associate program, aspiring kitchen chefs learn the intricacies of culinary arts from basic to advanced levels. The curriculum includes theoretical and practical courses such as food and beverage management, principles of nutrition, food safety and hygiene, food preparation, cooking, preservation and presentation techniques, as well as regional and international cuisines. Furthermore, foreign language education is provided to enable students to compete internationally and communicate with colleagues from different countries, along with entrepreneurship training to encourage them to establish their own businesses.

Prospective students of the Culinary Program should view culinary arts as a professional career path and have a keen interest in food-related subjects. Ideal candidates are expected to have highly developed senses of taste and smell, be clean, meticulous, attentive, and responsible, and be inclined toward teamwork. Additionally, they should possess the ability to plan and execute tasks efficiently, moving with agility and speed. Creativity is a key attribute that enhances success in this profession.