The aim of the Gastronomy and Culinary Arts department, which started education in the 2017-2018 academic year with an expert educational staff within the Faculty of Tourism at Burdur Mehmet Akif Ersoy University, is to train qualified executive chefs (cooks) equipped with knowledge and skills, cultured, conscious, and innovative qualities that can compete at an international level for accommodation and food and beverage businesses. In line with this aim, during the four-year undergraduate education, students are equipped with knowledge and skills related to food and beverage production from the most basic to the most advanced level, and they are provided with the managerial and administrative skills they will need in their professional life. At the end of the program, students can establish and manage their own food and beverage businesses, or they can work with titles such as gastronomy expert, manager, chef, assistant chef, section chef, pastry chef, predominantly in food and beverage businesses. Additionally, graduates who wish to pursue an academic career can work as teaching staff in a program related to their fields at any university, provided they meet the necessary conditions.
The education and training period of the Gastronomy and Culinary Arts department covers four years, with the first year being common with other departments, and the courses are included in the curriculum. Additionally, an English Preparatory Program lasting one year is applied to students who wish, within the quota. The duration of the preparatory program is not included in the years shown in the education period column. Courses are conducted as compulsory and elective field courses, both theoretically and practically. Our students who graduate from the Gastronomy and Culinary Arts department will graduate with theoretical and practical knowledge about Turkish Cuisine and different culinary cultures. An internship is mandatory in this program. At the same time, the 6+2 applied education model is implemented. Applied training is carried out in businesses that meet the conditions specified in the On-the-Job Training Directive of the Faculty of Tourism in the last two (7th and 8th) semesters.
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