Culinary Arts | Vocational School

About The Program

BURAK EGELİ

Lecturer

Head of Cookery Program

burakegeli@halic.edu.tr

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AYŞEM IŞIK

Lecturer

Instructor

aysemisik@halic.edu.tr

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BEYDANUR NİZAM

Lecturer

Instructor

beydanurnizam@halic.edu.tr

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BURAK EGELİ

Lecturer

Head of Cookery Program

burakegeli@halic.edu.tr

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GÜLDEN ATAY

Lecturer

Instructor

guldenatay@halic.edu.tr

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The Cookery Program was established in 2011 and has been continuing its education in the 5th Levent Campus of Haliç University since the spring semester of the 2021-2022 academic year.

Students who successfully complete this program are entitled to receive an Associate Degree in Cookery.

(1) High school diploma
(2) Students are admitted to the Cookery Associate Degree Program with the Basic Proficiency Test (TYT) administered by the Measurement, Selection and Placement Center (ÖSYM). If they are placed in this program within the quota in the Student Selection and Placement System (ÖSYS) preference procedures, they gain the right to enroll.
(3) For foreign students, to have applied and been placed directly at the university; To have been evaluated by the University within the framework of publicly available national and institutional regulations stated on the university's website.

Students of Turkish nationality who are entitled to complete their associate degree education, if they get enough points from the Vertical Transfer Exam (DGS) organized by OSYM, can be found in the universities' Family and Consumer Sciences, Nutrition and Dietetics, Gastronomy, Gastronomy and Culinary Arts, Culinary Arts and Management, Food and Beverage. They can continue their 4-year undergraduate programs in business administration departments.
Foreign national candidates can apply to undergraduate programs in the relevant field.

1.Semester Course Plan

Ders Kodu	Ders Adı	T+U+L	AKTS	Ders Türü
AŞP1001	Principles of Nutrition	2+0+0	2	Compulsory
AŞP1007	Food and Personnel Hygiene	2+0+0	2	Compulsory
AŞP1011	Basic Kitchen Techniques I	2+2+0	4	Compulsory
AŞP1013	Basic Pastry and Bakery	2+2+0	4	Compulsory
HLÜ0120	Occupational Health and Safety	2+0+0	2	Compulsory
OZD0107	Turkish Language	4+0+0	4	Compulsory
OZD0109	English	6+0+0	6	Compulsory
AŞP1100	Flour-Based Food Production Techniques	2+2+0	3	Elective
AŞP1110	Bread-Making Techniques	2+2+0	3	Elective
AŞP1120	Regional Cuisines	2+2+0	3	Elective
AŞP1130	Kitchen Design and Organization	2+0+0	3	Elective
AŞP1140	Sensory Analysis of Foods	1+2+0	3	Elective
AŞP1150	Food Styling and Photography	1+2+0	3	Elective
AŞP1160	Gastronomy Tourism	2+0+0	3	Elective
AŞP1170	Chocolate Processing Techniques	1+2+0	3	Elective
AŞP1180	First Aid in the Kitchen	2+0+0	3	Elective
AŞP1190	Service and Presentation Techniques	3+0+0	3	Elective
AŞP1200	Food Legislation	2+0+0	3	Elective
AŞP1210	Vegetarian and Vegan Cuisine	1+2+0	3	Elective
AŞP1220	Volunteer Activities	1+2+0	3	Elective
AŞP1230	Spices and Sauces	1+2+0	3	Elective
AŞP1240	Waste Management and Sustainability	2+0+0	3	Elective
AŞP1250	Sociology of Food	2+0+0	3	Elective
AŞP1260	Restaurant Design and Management	2+0+0	3	Elective
AŞP1270	Ottoman Food Culture	2+0+0	3	Elective
AŞP1280	Emerging Trends in Gastronomy	2+0+0	3	Elective
AŞP1290	Catering Organization	2+0+0	3	Elective
AŞP1300	Recipe Development Techniques	1+2+0	3	Elective
AŞP1310	Meat Processing and Cooking Techniques	2+2+0	3	Elective
AŞP1320	Food Writing	2+0+0	3	Elective
AŞP1330	Culinary Products	3+0+0	3	Elective
AŞP1340	Cost Control	2+0+0	3	Elective
AŞP1350	Beverage Science	2+0+0	3	Elective
AŞP1360	Coffee Gastronomy	2+0+0	3	Elective
AŞP1370	Molecular Gastronomy	1+2+0	3	Elective
AŞP1380	Boutique and Artisan Pastry	1+2+0	3	Elective
AŞP1390	Ottoman Palace Cuisine	1+2+0	3	Elective
AŞP1400	Banquet Cuisine	2+2+0	3	Elective
AŞP1410	Artificial Intelligence and Robotics in Gastronomy	2+0+0	3	Elective
AŞP1420	Food Preservation Techniques	2+2+0	3	Elective
AŞP1430	Art and Aesthetics in Gastronomy	2+0+0	3	Elective
AŞP1440	Gastronomy Marketing	2+0+0	3	Elective
AŞP1450	Cold Kitchen Services	1+3+0	3	Elective
AŞP1460	Neurogastronomy	2+0+0	3	Elective
AŞP1470	Aroma Science and Food Pairing	2+0+0	3	Elective
AŞP1480	Street Foods	2+2+0	3	Elective
AŞP1490	Fermented Foods	2+2+0	3	Elective
AŞP1500	Migration, Culture and Gastronomy	2+0+0	3	Elective
AŞP1510	Product Development and Innovation in Gastronomy	2+0+0	3	Elective
AŞP1520	Gastronomy and Mythology	2+0+0	3	Elective
AŞP1530	Technological Innovation Management in Gastronomy	2+0+0	3	Elective
HLÜ0010	Scientific Research Methods	1+2+0	3	Elective
HLÜ0020	Vocational Ethics	2+0+0	3	Elective
HLÜ0130	Entrepreneurship	3+0+0	3	Elective
HLÜ0140	Social Life	3+0+0	3	Elective
HLÜ0150	Film Studies	3+0+0	3	Elective
HLÜ0160	Political History	3+0+0	3	Elective
HLÜ0270	Management and Human Relations in Organizations	3+0+0	3	Elective
MYO0120	History of Gastronomy and Food	2+0+0	3	Elective
MYO0130	Vocational English	3+0+0	3	Elective
MYO0140	Food and Beverage Automation Systems	1+2+0	3	Elective
MYO0150	Office Applications and Presentation Preparation Techniques	1+2+0	3	Elective
MYO0500	Gender in Working Life	3+0+0	3	Elective
MYO0510	Diction and Effective Speaking	2+0+0	3	Elective
MYO0520	World Cuisines	2+0+0	3	Elective
MYO0530	Visual Perception and Aesthetics	2+0+0	3	Elective
MYO0540	Sign Language	2+0+0	3	Elective
MYO0550	Industry-Specific Publishing and Media	3+0+0	3	Elective
MYO0560	Brand Management	2+0+0	3	Elective
MYO0570	Project Management	2+0+0	3	Elective
MYO0580	City and Culture	2+0+0	3	Elective
MYO0590	Mathematical Literacy and Basic Calculation Skills	1+3+0	3	Elective
MYO0600	Marketing	3+0+0	3	Elective
MYO0610	E-Commerce	3+0+0	3	Elective
MYO0620	Contemporary Art and Critical Perspectives	2+0+0	3	Elective
MYO0630	Introduction to Psychology	2+0+0	3	Elective
MYO0640	First Aid	2+0+0	3	Elective
MYO0650	Effective Communication and Etiquette	2+0+0	3	Elective
MYO0660	Digital Storytelling	2+0+0	3	Elective
MYO0670	World Culinary Cultures	2+0+0	3	Elective
MYO0680	Introduction to Theatre	2+0+0	3	Elective
MYO0690	Art Therapy and Creativity	2+0+0	3	Elective
MYO0700	Behavioral Economics	2+0+0	3	Elective
MYO0710	Historic Buildings and Their Characteristics	2+0+0	3	Elective
MYO0720	Behavioral Sciences	3+0+0	3	Elective
MYO0730	Industrial Physiotherapy	2+0+0	3	Elective
MYO0740	Community-Based Education and Social Responsibility	2+0+0	3	Elective
MYO0750	Traditional Children's Games	2+0+0	3	Elective
MYO0760	Digital Literacy	2+0+0	3	Elective
MYO0770	Introduction to Political Science	3+0+0	3	Elective
MYO0780	Globalization and Migration	3+0+0	3	Elective
MYO0790	Democracy and Human Rights	3+0+0	3	Elective
MYO0800	Artificial Intelligence and Society	3+0+0	3	Elective
MYO0810	Work and Society	3+0+0	3	Elective

2.Semester Course Plan

Ders Kodu	Ders Adı	T+U+L	AKTS	Ders Türü
AŞP1006	Basic Kitchen Techniques II	2+2+0	4	Compulsory
AŞP1008	World Cuisine Applications I	2+2+0	4	Compulsory
AŞP1010	Turkish Cuisine Applications I	2+2+0	4	Compulsory
HLÜ0110	Basic Information Technologies	3+0+0	3	Compulsory
OZD0108	History of Turkish Revolution and Atatürk's Principles	4+0+0	4	Compulsory
OZD0130	Career Planning	2+0+0	2	Compulsory

3.Semester Course Plan

Ders Kodu	Ders Adı	T+U+L	AKTS	Ders Türü
AŞP2007	World Cuisine Applications II	2+2+0	5	Compulsory
AŞP2009	Turkish Cuisine Applications II	2+2+0	4	Compulsory
AŞP2011	Advanced Pastry	2+2+0	4	Compulsory
AŞP2013	Menu Planning and Management	2+0+0	2	Compulsory

4.Semester Course Plan

Ders Kodu	Ders Adı	T+U+L	AKTS	Ders Türü
MYO2030	Workplace Vocational Training	0+40+0	30	Compulsory

Students who fulfill their internship obligations are entitled to graduate if the student has completed 120 ECTS credits, and the Weighted Grade Point Average (AGNO) is at least 2.00 out of 4.00, on the condition of not failing any course.

After completing their education, the graduates of the Cookery Program can work as cooks or managers in hotels, restaurants, catering companies, both in Turkey and abroad. At the same time, they can work as a food writer-stylist in the press, in product development departments (R&D) in food businesses, and in institutions that provide training in the food and beverage sector.

In this program; Midterm exams, projects, reports, quizzes, homework, practice and final exams are applied to measure and evaluate the courses. Oral, written-oral, practice-oral, etc. applications can also be made. To graduate from the program, a weighted grade point average of at least 2.00 is required. The grade of a course is determined in letters as a result of the specified assessment and evaluation.

Faculty Sectary YAVUZ ERDOĞAN