We would like to thank all our participants who attended and contributed to our Cake Workshop, especially Prof. Dr. Mehmet Yazıcı, Vice Rector of Alanya University, who did not leave us alone today.
Profile of The Programme
Score Type: Verbal
Language of Instruction: 100% Turkish
Duration of Study: 2 years (4 semesters-120 ECTS)
As in the whole world, gastronomy is a rising value in our country. Depending on this value, the demand for eating and drinking outside is increasing due to people's busy work tempo, developing technologies, innovations in the food sector and the increasing interest of people in world cuisines. While nutrition has meant meeting the basic needs of the body by filling the stomach, passing the meal or energy supplementation for human beings for years, today, thanks to the profession of "cookery", it has gained a cultural meaning and emerged as a branch of art and science. Today, food and beverage culture is recognised as one of the greatest riches of a country.
With our Cookery Programme of the Department of Hotel, Restaurant and Catering Services, which was opened within the Vocational School of Alanya University, we aim to protect and develop our cultural heritage and to raise creative and entrepreneurial individuals who question, access information in the right ways, are solution-oriented, open to development, keep their knowledge up to date, and equipped Cookery Professionals who can meet the current demand. In order to meet the needs of the sector within the Cookery Programme; Gastronomy and Culinary History, Basic Food Production, Patisserie Products, Turkish Ottoman and Anatolian Cuisine, Gastronomy Tourism, Culinary Trends, Local and World Cuisine courses are offered with a rich curriculum. Our students studying in the Cookery Programme have the opportunity to practice their education in the kitchen within our school.
Students who successfully complete all the courses in the education plan receive an associate degree with the title of "Cookery Vocational Staff". Graduates of the cookery programme can find the opportunity to work in restaurants, accommodation places, kitchens of private or public institutions where mass meals are eaten, hotels and food factories.
Language of Instruction: 100% Turkish
Duration of Study: 2 years (4 semesters-120 ECTS)
As in the whole world, gastronomy is a rising value in our country. Depending on this value, the demand for eating and drinking outside is increasing due to people's busy work tempo, developing technologies, innovations in the food sector and the increasing interest of people in world cuisines. While nutrition has meant meeting the basic needs of the body by filling the stomach, passing the meal or energy supplementation for human beings for years, today, thanks to the profession of "cookery", it has gained a cultural meaning and emerged as a branch of art and science. Today, food and beverage culture is recognised as one of the greatest riches of a country.
With our Cookery Programme of the Department of Hotel, Restaurant and Catering Services, which was opened within the Vocational School of Alanya University, we aim to protect and develop our cultural heritage and to raise creative and entrepreneurial individuals who question, access information in the right ways, are solution-oriented, open to development, keep their knowledge up to date, and equipped Cookery Professionals who can meet the current demand. In order to meet the needs of the sector within the Cookery Programme; Gastronomy and Culinary History, Basic Food Production, Patisserie Products, Turkish Ottoman and Anatolian Cuisine, Gastronomy Tourism, Culinary Trends, Local and World Cuisine courses are offered with a rich curriculum. Our students studying in the Cookery Programme have the opportunity to practice their education in the kitchen within our school.
Students who successfully complete all the courses in the education plan receive an associate degree with the title of "Cookery Vocational Staff". Graduates of the cookery programme can find the opportunity to work in restaurants, accommodation places, kitchens of private or public institutions where mass meals are eaten, hotels and food factories.