Cooking Program



The main purpose of the Cooking Program is, to train young food and beverage specialists who are equipped with the necessary knowledge and skills and who can compete internationally. Another purpose of the program is to ensure that they are not only trained in a narrow scope as a cook, but also equipped with the general culture courses required by this field.


Food and beverage management and cooking techniques have been prepared as theoretical and practical courses.


The courses are predominantly held in English for four semesters. German, French, Italian and other foreign languages will also be offered as elective courses. Classical cooking techniques, French, Turkish, Ottoman, Mediterranean, Far Eastern cuisines and modern kitchen techniques were included in the program.


Undergraduate Departments that can be transferred with DGS (Vertical Transfer Exam) *

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

* These are the departments included in the 2018 OSYM guide.