Department of Hotel, Restaurant and Catering - Program in Cookery

General Information about the Department

The program was first established in 2000 and started education in 2001-2002 Academic Year. The program is in the top ranks in the base score and success ranking in Turkey. There are 8 lecturers in the program. Two of them are assistant professors, five of them are instructors, and one of them is a research assistant. 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. Students of this program have the opportunity to learn more than one foreign language. The languages offered are English, Spanish, and French. Because the program requirements are fully compatible with the Bologna Process and the European Higher Education Area, the students can benefit from international education and internship exchange programs like Erasmus, Erasmus+ and, Mevlana.

Different from other cookery programs, this program offers theoretical and practical courses such as nutrition, menu planning, technology of food, history and culture of food, cooking methods, and functional foods. Besides, the culinary practices are completely free of charge. Throughout their education associate degree cookery program students receive many practical courses like pastry, Turkish cuisine, Ottoman cuisine, regional cuisines, creative culinary practices. Also, in the final semester of the program students are placed in professional food and beverage companies to experience work environment and put theory into practice. In the program, students receive theoretical education for three semesters within the scope of the 3+1 framework. In the last semester, students are placed in workplaces for training and workplace training is directed by the vocational school instructors in order to improve the knowledge and skills they have acquired. In addition to these, students are required to complete 30- day summer term internship.

Career Opportunities

The students who accomplish the program may apply to vertical transfer exam administered by Measurement, Selection and Placement Center. To complete an associate program, they can choose one of the following programs,

• Food and beverage management

• Gastronomy

• Gastronomy and culinary arts

• Home Economics and Consumer Sciences

• Nutrition and Dietetics

Graduates of the cookery program can find employment opportunities in restaurants, in the kitchens of accommodation establishments, private or public institutions where food is served. It has been observed that the majority of the graduates choose to work as a professional cook (chef) following their graduation.

Why international students should choose this department to study

• To practice culinary skills free of fee.

• To be trained by perfectly educated academic staff

• To have a chance to practice in a real kitchen

• To improve their cooking techniques,

• To use different materials together,

• To get to know the world cuisines and understand the differences between them and the Turkish cuisine,

• To become a kitchen professional

Contact Information

Address: Anadolu Üniversitesi, Yunus Emre Kampüsü, Eskişehir Meslek Yüksekokulu, 26470 Tepebaşı/Eskişehir, TURKEY

Telephone: +90 222 335 88 95

Fax: +90 222 335 88 95

E–mail: emyo@anadolu.edu.tr