Program Profile - Cookery | Antalya Bilim University

Meeting one of humanity’s most basic needs, nutrition has evolved beyond merely satisfying hunger. Through the profession of cookery, eating and drinking have gained cultural value and emerged as fields of both art and science. Today, culinary culture is recognized as one of the most significant riches of a country.

Offered under the Department of Hotel, Restaurant, and Catering Services within the Vocational School of Antalya Bilim University, the Cookery Program aims to train graduates who are equipped with academic knowledge, capable of preserving our culinary heritage, developing food culture, and meeting the needs of the service sector. The program fosters individuals who can access and utilize information, think critically, solve problems, communicate effectively, and possess creativity and entrepreneurial skills.

In line with the needs of the sector, the program offers a comprehensive curriculum including the following core courses: Introduction to Gastronomy, Basic Principles of Nutrition, Hygiene and Sanitation, Cooking Techniques, Traditional and World Cuisines, Food and Beverage Management, and Pastry Production.

Students who successfully complete all the courses in the curriculum are awarded an Associate Degree and receive the professional title of Cook.