Establishment
Following a decision taken at the Higher Education General Assembly meeting on January 9, 2019, the "Cooking Program" was established in 2019 in accordance with Article 7/d-2 of Law No. 2547, as amended by Law No. 2880.
The Cooking Program accepted students in the 2020-2021 academic year.
Our Vocational School continues its education at the Develi Seyrani Campus, affiliated with the Kayseri University Rectorate. It was established by Law No. 7141 on the Amendment of the Higher Education Law and Certain Laws and Decree Laws, published in the Official Gazette No. 30425 dated May 18, 2018.
Degree Earned
The Cooking Program in the Department of Hotel, Restaurant and Catering Services is subject to the fifth-stage degree system, consisting of 120 ECTS credits, for associate degrees in higher education. Upon successful completion of the program and achievement of program qualifications, a "Culinary Occupation" Associate Degree is awarded.
Program Profile
The Culinary Program, located within the Department of Hotel, Restaurant, and Catering Services, aims to train qualified professionals who prepare and serve food and beverages in hotels, restaurants, food factories, fast-food restaurants, and patisseries. These professionals are capable of implementing a business plan, possess a well-developed sense of smell and taste, work quickly and systematically, are careful, have a strong sense of responsibility, and are attentive to hygiene and health. Students will be trained through a curriculum that will equip them with the fundamental principles of catering services and the importance of contemporary technologies relevant to their profession. They will also understand the importance of research, development, and execution in their field, both individually and as a group, and their legal responsibilities as a catering service operator.
Graduate Employment Profiles
Graduates of the Culinary Program in the Department of Hotel, Restaurant, and Catering Services will earn the title of "Cook" and: They can work in certified tourist establishments, restaurants, food factories (catering companies), and in airplane, ship, train, bus, and hospital kitchens as head chef, assistant head chef, section chef, sauce chef, fish chef, grill chef, fry chef, grill chef, soup chef, vegetable chef, joker chef (change cook), cold chef, pastry chef, butcher, half chef, busboy, etc.; and as research chef (test cook), culinary scientist, food and beverage manager, food supply manager, kitchen manager, restaurant inspector-coordinator, restaurant manager, etc. They can also serve the public as food researchers, food writers, food processors, food stylists, food architects, menu developers, recipe developers, and food and beverage trainers.
Transfer to Advanced Programs
Candidates who complete their associate's degree can transfer to undergraduate programs in Family and Consumer Sciences, Nutrition and Dietetics, and Gastronomy and Culinary Arts and Management, provided they receive a passing score on the Vertical Transfer Exam and are subject to quotas determined by the Council of Higher Education (YÖK) framework regulations and the faculties/colleges.
Click here for the TYYÇ - Program Qualifications Link.
Address and Contact Information
Department Head:
Assoc. Prof. Dr. Yılmaz DELİCE
Kayseri University, Develi, Hüseyin Şahin Vocational School, Develi/KAYSERİ
E-mail: ydelice@kayseri.edu.tr
Department Vice Head:
Lecturer Sinan KILIÇKAYA
Kayseri University, Develi, Hüseyin Şahin Vocational School, Develi/KAYSERİ
E-mail: sinankilickaya@kayseri.edu.tr
Program Head:
Lecturer Tarık ERTÜRK
Kayseri University, Develi, Hüseyin Şahin Vocational School, Develi/KAYSERİ
Email: tarikerturk@kayseri.edu.tr
