Program Profile
Cooking is not just a term used to mean good cooking. All stages of a product from the field to the table are within the scope of the culinary profession. However, the service and quality of food and beverages; Cooking, which is directly related to issues such as the characteristics of the place where the meal is eaten and the characteristics of the staff, is a system in which food, in its simplest sense, is not only perceived as nourishment and satiety, but also consumed for pleasure. In fact, in which geography and through which stages the basic foods used in the meal are produced, the history and culture of the dish to be made are among the issues that should be highlighted in terms of gastronomy. In addition, although people who prepare food in the kitchen are called Chefs as a professional term, performing this job should also be considered as an artistic activity. It is a fact that the presentation of food is as important as its taste.
Cooking, which is a rising value all over the world, has become a career field for many young people in Turkey as a result of the proliferation of corporate, chain hotels and restaurants and the spread of people's eating out culture. Assuming that at least one cook works in every place where food is made, it should not go unnoticed how many personnel are needed in this field.
Today, the number of organizations that train both professional and amateur chefs in Turkey and the world is increasing. It is very important in terms of quality that these trainings are carried out in an academic environment and through application phases. While in the past there were chefs who had a master-apprentice relationship or were mostly vocational high school graduates, now there are chefs who deal with every ingredient used in food, the preparation and presentation of food, with 4 or 2-year gastronomy and cookery departments opened in many important universities in Turkey.
For all this reason, in order to meet the need for qualified people and to learn the culinary profession in an academic environment, as Karabük University, we aim to train professional chefs, first of all, who our country needs, and then worldwide, according to international standards.
Number of Teaching Staff:
Number of Students: 40+15 students are accepted every year.
Physical Facilities
Our school has classrooms, projection devices and a culinary practice laboratory that will meet the theoretical and practical training needs of the Cooking program.
The total area of the culinary practice kitchen is 100 m², one cold storage is 10 m², one dry storage is 10 m², and two computer laboratories are 80 m². The area of the laboratory allocated for education and training of our program is 120 m2.
When evaluated in terms of job security, a maximum of 40 students can work in the practice kitchen at the same time.
Level of Degree
Associate degree
Rules for Ranking
Students studying in this program must have a General Grade Point Average (GPA) of at least 2.50/4.00, and must have completed all courses and a 30-day internship with a letter grade of at least C in order to graduate.
Transition to Higher Degree Programs
Students who graduate from the Vocational School Culinary Program can continue their education by being exempt from the courses they have taken in Family and Consumer Sciences, Nutrition and Dietetics, Gastronomy, Gastronomy and Culinary Arts, Culinary Arts and Management, Food and Beverage Management programs through the Vertical Transfer Exam, or they can continue their education in the relevant departments of Open Education Faculties. They can directly enroll in their 3rd grade.
They can directly enroll in the 3rd grade of the relevant departments of the Faculty of Education.
Employment Opportunities
Graduates who successfully complete the Culinary Associate Degree Program may have the opportunity to work in the relevant units, especially kitchen and service, of accommodation, food and beverage, banquet and industrial food preparation businesses in the tourism industry. In addition, graduates who successfully complete the program may have the opportunity to work in kitchen and food and beverage departments of private or public institutions.
Nowadays, cooks can work in the kitchens of many different organizations and institutions. Kitchen staff can also work in school kitchens, hospital kitchens, factory kitchens, army kitchens, workplace kitchens, airports, food factories kitchens, hotel kitchens, restaurant kitchens, ship kitchens, aircraft kitchens, train kitchens and bus kitchens.