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