Associate Degree Program in Cookery, Eskişehir Vocational School, Anadolu University

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Güldemir O.

Journal of Tourism, Leisure and Hospitality, vol.2, no.1, pp.43, 2020 (Peer-Reviewed Journal)

  • Publication Type: Article / Technical Note
  • Volume: 2 Issue: 1
  • Publication Date: 2020
  • Journal Name: Journal of Tourism, Leisure and Hospitality
  • Journal Indexes: TR DİZİN (ULAKBİM)
  • Page Numbers: pp.43
  • Anadolu University Affiliated: Yes


Cookery program provides a two years associate degree education at Anadolu University that is a state university. The program was first established in 2000 and started to accept students in 2001. The students who complete their secondary education can choose Cookery program that they get the adequate score of Basic Ability Test (TYT) in the Examination of Higher Education Institutions (YKS).

There are 129 registered students in cookery program. Moreover, 406 students have fulfilled the requirements of the program for graduation and received an associate degree. It has been monitored that the majority of the graduates started their professional career and choose to work as a professional cook (chef) following their graduation.

There are 8 lecturers in the program. Two of them are assistant professors, five of them are instructors, and one of them is research assistants. Three of the lecturers also have a cookery diploma and related licenses. The academic staff of the program focus on different research areas such as basic techniques, catering, ergonomics, food and beverage management, hygiene and sanitation and, Ottoman cuisine.

Differently from other cookery programs, this program offers theoretical and practical education courses such as nutrition, menu planning, technology of food, history and culture of food, cooking methods and, functional foods. Students don’t pay any fees for culinary practices (completely free). Associate degree cookery program students receive so many practical courses during their education, like pastry, Turkish cuisine, Ottoman cuisine, regional cuisines, creative culinary practices. Also, students are going to professional food and beverage companies for real experiences and dense practices at the last (forth) semester.

Students of this program have the opportunity to learn more than one foreign language through different foreign language courses (English, Spanish, French). Students are expected to intern in a professional food company, like hotel, restaurant for 30 days. An associate student is required to complete the courses of the designated program to take minimum of 120 ECTS credit and have a minimum GPA of 2.00/4.00 and no FF, DZ or YZ grades. These requirements are fully compatible with the Bologna Process and the European Higher Education Area. So, they can benefit from international education and internship exchange opportunities like Erasmus, Erasmus+ and, Mevlana. The students who accomplish the program may apply to vertical transfer exam. They have the right to choose the following programs, for completing to an associate program:

·         Food and beverage management

·         Gastronomy

·         Gastronomy and culinary arts

·         Home Economics and Consumer Sciences

·         Nutrition and Dietetics

Those who complete the cookery program are given the title of "Cookery Professional". Graduates from the cookery program can find the opportunity to work in restaurants, in the kitchens of accommodation, private or public institutions, where food is eaten.