Department of the Program
Hotel, Restaurant and Catering Services
Title Received
Catering program students can receive an associate degree diploma after successfully completing their courses and fulfilling other requirements.
Special Conditions of Acceptance
In order to accept students to higher education, they must have taken the Transition to Higher Education Examination (YGS) which takes place countrywide. The Transition to Higher Education Examination (YGS) is held once a year by the Student Selection and Placement Center (ÖSYM). Students are placed in departments in Higher Education Institutions according to the score obtained from the Transition to Higher Education Examination (YGS) and high school grade point averages.
Qualification Requirements
The maximum period of study to obtain an Associate Degree is 4 years.
Recognition of Prior Education
Students enrolled in higher education institutions have the right to demand recognition of their previously completed education at different universities. Newly enrolled students must submit their transcripts and course content to the relevant unit within the first week of the registration year for their education to be recognized.
History
The catering services program started to educate as formal education in the 2016-2017 academic year. Our department is a 4-semester associate degree program. The education period is 2 years and there is a 30 workday compulsory internship. The student quota is for 40 people as daytime education. There are 3 lecturers in the department.
Program Profile
The tourism sector, covering the disciplines of food and beverage, entertainment, transportation, accommodation, congress and sports, is one of the fastest growing sectors in developing countries. This sector and service industry is the main source of foreign currency income, new jobs and economic growth. Hospitality industry is a service industry within the tourism industry. In this industry, there is a need for manpower. This industry needs a person who can prepare and serve food and drink in restaurants, fast-food, patisseries, etc., and implement a business plan. Also, this person should have a developed sense of smell and taste, and he/she should work quickly and regularly. Also, he/she should be careful, meticulous, and have a high sense of responsibility. The aim of our department is to train qualified staff who have all the theoretical and practical knowledge needed and necessary in the field of catering services, who can use computer technologies and who have the ability to make decisions and implement them when it is necessary.
Our graduates from the Catering Services Department will have wide job opportunities in tourism businesses, food and beverage businesses and catering businesses within the sector.
Program Outcomes
Students
1- define the basic concepts of food and beverage industry and catering.
2- know the legal regulations and professional standards in the field of food and beverage management and catering.
3- know the area of activity of food and beverage and catering businesses, the way of organization, working principles and the changes and developments happened on a global scale.
4- know planning, storage, costing, production processes, hygiene and sanitation, quality, operation, service and marketing practices in the field of catering and reach the competencies to fulfill these applications.
5- bring the theoretical and practical courses they have taken and the experiences they gained in their vocational internship to a level that can meet the qualified workforce needs of the sector. They gain the ability to analyze and produce solutions.
6- recognize and learn the use of automation systems used in the field of information communication technology in the sector.
7- achieve competence in emotional labor management, teamwork, personal development. Also, students achieve social and psychological competence.
8- “have the ability to use a foreign language at least at the A2 General Level of the European Language Portfolio by having the basic and vocational foreign language education required by the profession.”
9- Our students, who are raised awareness about tourism and professional ethical values, are educated in a way that will adhere to these values in their working life.
10- develop communication skills in terms of human relations, guest complaints and have sufficient knowledge and skills on intercultural relations. Also, they become suitable for teamwork.
Graduation Requirements
Students should not have any unsuccessful courses, a grade point average (GPA) must be at least 2.00 (according to 4 systems). Also, students should complete a compulsory vocational internship and it should be accepted.
Employment Profile of Graduates
Our students who graduate from the Catering Services (Food and Beverage Management) program have a wide range of work areas.
Students who graduate from this department can work in hospitality businesses as a Hotel Manager, Food and Beverage Manager, Restaurant Chef, Waiter, Restaurant Manager, Bar Manager, Bartender, Bar Chef Barmaid.
They can work in catering companies as a manager, operations executive or production manager.
They can work in various areas of the Ministry of Tourism, in public touristic facilities, Airlines, Charter Companies, Maritime and Cruise Companies.
They can work as a chef in aircraft, ship, train, bus, hospital kitchens. In addition, it provides an academic career opportunity for those who continue their undergraduate education through Vertical Transfer.
Bachelor's Degrees which can be completed through Vertical Transfer
Students can complete undergraduate education in
• Family and Consumer Sciences
• Nutrition and Dietetics
• Gastronomy
• Gastronomy and culinary arts
• Culinary Arts and Management
• Food and Beverage Management departments.