Degree Earned
Those who complete this program are awarded a Culinary Associate Degree. Our graduates receive the title of cook, assistant cook, part staff.

Level of Degree (Associate Degree, Bachelor's, Master's, Doctorate)
Associate Degree

Admission and Registration Conditions
Candidates must have graduated from high school or its equivalent and received sufficient points from the exam conducted by OSYM.

Rules on Recognition of Prior Learning (formal, informal, non-formal)
In our university, only foreign language exemption exams are recognized in previous education.

Qualification Requirements and Rules
In order to be successful in the program, it is necessary to complete the 120 ECTS courses and obtain a diploma grade of at least 2.00 out of 4.00.

Program Profile
The purpose of the Cookery Program; prepares and present food and beverage in hotels, restaurants, food factories, fast-food, patisseries, etc., can implement a business plan, has a developed sense of smell and taste, can work quickly and regularly, is careful, has a high sense of responsibility, hygiene and health is to train the human resources sought in domestic and ethnic cuisine and beverage businesses that pay attention to the issues. Students will be able to realize the importance of research, development and execution, individually or as a group, in matters related to their field, and their legal responsibility as a catering service operators, by comprehending the basic principles of catering services and the importance of contemporary technologies of their profession throughout their education.

Employment Profiles of Graduates (with examples)
The business area of ​​the culinary program graduates is quite broad, and they can work in the kitchen areas of many public-private institutions and organizations. In addition, he can work in businesses that provide food and beverage services, such as hotels, restaurants, restaurants, fast-food, and catering.

Transition to Senior Programs
If our graduates are successful in the DGS exam conducted by OSYM; They can switch to Family and Consumer Sciences, Nutrition and Dietetics, Gastronomy and Culinary Arts, Culinary Arts and Management, Food and Beverage Management programs.

Exams, Assessment and Evaluation
The method of measurement and evaluation applied for each lesson is defined in detail in the lesson plan.

Graduation Requirements
The conditions in the qualification conditions and rules section are sufficient.

Mode of Study (Full Time, e-learning)
Full time

Address and Contact Information (Program Director, ECTS/DS Coordinator)
Instructor See. Ömer Ceyhun APAK ceyhunapak@bayburt.edu.tr Bayburt University Social Sciences Vocational School Head of Hotel, Restaurant and Catering Services Department

Department Facilities
In the Culinary Laboratory of our department, students can practice the theoretical courses they have taken.