Aşçılık / Beykoz Üniversitesi
Lokasyon: İstanbul / Seviye: Önlisans / Süre: 2 Yıl / Öğretim Dili: Türkçe / Öğrenim Türü: Tam Zamanlı, Örgün / Öğrenim Ücreti: 2.250 ABD Doları / İndirimli Ücret: 1.800 ABD Doları
Due to the growing population and the rapidly developing tourism sector in Turkey, professionals in the field of cooking are highly demanded.
The Cooking Programme of Beykoz University is designed so that the students will be taught theoretical courses together with practical training to acquire all kinds of cooking skills.
The main objective of the department is to meet the demand for qualified professionals who will be equipped with entrepreneurial, leadership and management skills in line with the expectations of business world and the society on the basic level.
Students who successfully graduate from the programme will have the necessary qualifications for managerial assistances in the food and beverage business, as well as in food preparation and cooking techniques. They will also have knowledge on menu planning and kitchen organization, food technology, healthy nutrition and hygiene.
Graduates can find employment as chief cook or supervisor at hotel facilities, restaurants and catering companies.
The Cooking Associate Degree Programme Graduates; will be equipped with knowledge on all the processes related to food and beverage production from the purchasing stage to the presentation stage and they will have the skills and abilities to solve problems that may rise in these processes.
The graduates will have an understanding of the relationship between food and chemistry and have knowledge of the chemical and structural changes that food and cooking processes undergo.
They will have knowledge on the origins, effects and characteristics of the traditional dishes as well as dishes recognized in world cuisines.
The graduates will be equipped with the skill and ability to plan the physical environment related to the kitchen and to recognize, use and protect the equipment, tools and technologies used in the field.
