Learning Outcomes

• He/she can express himself/herself by using Turkish and foreign languages ​​effectively in business life.
• Graduates who do research, think analytically, solve problems in businesses and make decisions are trained.
• Contemporary information technologies, kitchen equipment can be used and applied to the field
• Takes initiative in changing Culinary Arts conditions and solves problems with analytical and creative approaches.
• Considers social responsibility awareness and ethical values ​​in the decisions taken in business life.
• It can contribute to the development of the system in which it works by integrating the theoretical knowledge gained with the application.
• Can use leadership, teamwork, interpersonal communication skills.
• Provide consultancy on kitchen design and menu planning with the knowledge gained in the field of gastronomy.
• Knows and applies the concepts, principles and theories in the field of gastronomy and culinary arts.
• They also have knowledge and practitioners in the fields of food safety, cooking and serving techniques, menu planning, cost analysis, and professional ethics.
• It starts the sector one step ahead with its strong academic staff and psychological support.
• Thanks to the teaching style in the application area, the ability to create solutions in times of crisis with more creative ideas increases.
• It has an international vision and a global citizen understanding thanks to internships in distinguished hotels and restaurants abroad and in Northern Cyprus.
• Implements and disseminates the concept of Sustainable Kitchen.