Hotel, Restaurant, and Catering Services

Beykent University’s Cooking Programme aims to educate prospective young executive chefs who are equipped with specialist knowledge and skills, and able to compete on international platforms. The Programme also aims to preserve the rich Turkish culinary culture in an academic environment, and introduce this culture on international platforms. The Programme is designed to teach the candidates all the subtleties of the gastronomy from basic to advanced level, as well as equip them with the basics of food and beverage management during the two-year Programme. 

The courses “Food and Beverage Management”, and “Cooking Techniques” are designed as theoretical and applied courses. The Programme aims to enable our students to work in an international environment through their knowledge of the traditional cooking techniques, and the examples of Turkish, Ottoman, Mediterranean, European, Far Eastern, and Latin American cuisine.  

We believe that food and beverages are essential needs, and they can be regarded as a culture, and art. Thus, we offer courses such as Nutrition, Food Safety and Hygiene, Total Quality Management, and Food Control Legislation, as well as General Business, Entrepreneurship and Small Business Management, for our students who may establish their own business. Besides, we receive support from successful professionals from various fields by organising special trainings, and seminars. 

A professional kitchen with high technology is offered to our students’ service, where they can improve their knowledge, skills, and creativity. During the courses in kitchen practices, they wear chef uniforms and kitchen equipment (white chef jackets, neckerchiefs, chef hats, chef caps, and tea towels). 

A 30-workday compulsory internship is a prerequisite for graduation. 

The Programme offers Turkish-medium instruction. English Preparatory Programme is optional.

Lect. Emre ÖZTÜRK

Head of Department