Student Contribution Fee:
First Education Tuition Fee: students do not pay the Student Contribution Fee during the program duration.
Note: For those who register for this program, a contribution of 2,100.00 ₺ is taken for the expenditure of materials and equipment used for course purposes in his/her semester.
To Be Able to Register:
There is no obstacle to the extent that they cannot use kitchen sets and equipment to be able to register for this program.
Optional Foreign Language Preparatory Class Application:
An English Preparatory Program is implemented for one year within the quota for those who want a subscription. The duration of the preparatory program is not included in the years in the teaching duration column.
Internship and On-the-Job Training Model:
There is an internship option in this program.
In this program, a 6+2 applied education model is implemented. Applied trainings are carried out in activities that meet the conditions specified in the On-the-Job Training Directive of the School of Tourism Management and Hotel Management in the last two (7th and 8th) semesters. Registered records in this program are given Occupational Health and Safety Training by the University.
Where Education and Training Will Be Conducted:
Education activities are carried out on the Burdur MAKÜ Istiklal Campus.
Clothing and Equipment Materials Required by the Profession:
Those who register for this program are required to wear the uniform of the profession in applied courses and have their personal equipment (knife set, etc.). The supply of clothes belongs to the student.
Teaching Expense:
A contribution is taken for the expenditure of materials and equipment used for course purposes in each semester of each academic year from those who register for this program.
Program Content:
This program is filled with accounting manager chefs (cooks) for accommodation and food and beverage businesses equipped with knowledge and skills, cultured, able to compete at an international level, with advanced features.
For this purpose, they are equipped with knowledge and skills related to food and beverage production from the most basic to the most advanced level that can be provided in four years of undergraduate education, and they are taught business and management that they will need in business life. At the end of the program, they can establish and manage their own food and beverage businesses, and they can work mainly as gastronomy experts, managers, chefs, chef managers, department heads, pasta chefs and titles in food and beverages. In addition, graduates who want to make an academic career can work as a teaching staff in a program related to their fields in any university if they meet the necessary conditions. The duration of education and training in the Department of Gastronomy and Culinary Arts covers 4 years, and the education and training program is with the other departments of the first year, and the courses are included in the curriculum. Courses are conducted as compulsory and elective field courses, theoretically and practically. Those who graduate from the Department of Gastronomy and Culinary Arts will graduate with theoretical and practical effects related to Turkish Cuisine and different kitchen cultures.
Program Accreditations:
This program does not have an accreditation agreement.
Ability to Work as a Part-Time Student:
Our students' education and training hours, if they wish, they are employed in various units of the university partially (part-time).
Lunch Aid:
Free meal aid can be provided for those who do not have sufficient financial means. The number of students is determined by the University Board of Directors upon the proposal of the SKS Department Selection.
Dormitory, Accommodation:
There are dormitories with a total bed capacity of 5,064, 2,288 for men and 2,776 for women, affiliated to the Higher Education Credit and Dormitories Institution located on our university campuses; there are also dormitories of the Provincial Higher Education Credit and Dormitories Institution. In addition, private student dormitories and apartments in Burdur City Center also provide accommodation services.
Student Contribution Fee:
Students do not pay the Student Contribution Fee during the program period.
Optional Foreign Language Preparatory Class Application:
An English Preparatory Program is implemented for students who wish, within the quota, for a period of one year. The duration of the preparatory program is not included in the years shown in the teaching period column.
Internship and On-the-Job Training Model:
There is a compulsory internship in this program.
This program implements a 6+2 applied education model. Applied trainings are carried out in businesses that meet the conditions specified in the On-the-Job Training Directive of the School of Tourism Management and Hotel Management in the last two (7th and 8th) semesters.
Occupational Health and Safety Training is provided by the University to students registered in this program.
Where Education and Training Will Be Conducted:
Educational activities are carried out at Burdur MAKÜ Istiklal Campus.
Program Content:
The aim of this program is to train human resources who have managerial and technical knowledge, skills and equipment needed by tourism businesses that can compete in the international tourism market, who have developed social responsibility awareness, and who have adopted ethical values as principles.
Students who graduate from this program after a four-year undergraduate education can work in all tourism businesses and in the central and provincial organization of the Ministry of Culture and Tourism, especially in the front office, housekeeping, food and beverage, sales and marketing, human resources, customer relations departments of tourism and cruise businesses. In addition, graduates who want to pursue an academic career can work as a faculty member in a program related to their fields at any university if they meet the necessary conditions.
Program Accreditations:
This program does not have an accreditation agreement.
Ability to Work as a Part-Time Student:
Our students can work part-time (part-time) in various units of the university if they wish outside of education and training hours.
Lunch Aid:
Free meal aid can be provided to students who do not have sufficient financial means. The number of students is determined by the University Board of Directors upon the proposal of the SKS Directorate.
Dormitory, Accommodation:
There are dormitories affiliated with the Higher Education Credit and Dormitories Institution located on our university campuses, with a total capacity of 5,064 beds, 2,288 for men and 2,776 for women; there are also dormitories of the Higher Education Credit and Dormitories Institution in the city center. In Burdur City Center, private student dormitories and apartments also provide accommodation services.