Cooking (Turkish)

Our Cookery Associate Degree Program trains and equips chef candidates in world cuisines and local cuisines, which are required by leading hotel businesses in our region and the world. Although the language of instruction in our program is Turkish, theoretical and practical courses are given to our students by experienced staff with international industry experience. In addition to theoretical and practical training, students have the opportunity to develop themselves in practical settings by doing internships in accommodation businesses, restaurant kitchens, and hospitality in general. Students who complete two years of education receive a Culinary Associate Degree. Our graduates have the opportunity to find a job in the food and beverage industry, which is an important part of the tourism industry. During their education, our students have the opportunity to experience the businesses on-site with their internships in 4-5-star accommodation businesses. In addition, our students have the opportunity to do internships in accommodation enterprises abroad.

Due to the campus's affluent location and the numerous contacts, the School of Tourism and Culinary Arts has in the region and internationally, our university has signed agreements with various hotel businesses in the Turkish Republic of Northern Cyprus (both in Cyprus and abroad, such as Italy and France). In addition, since Final International University Tourism Department has close relations with many local and International (Institute of Hospitality, Skul Club, EURHODIP, UNWTO) institutions (e.g. Final International University Tourism instructor is also EURHODIP Vice President), professional and institutional Internship opportunities are also available.

Gastronomy and Culinary Arts is a field that studies the relationship between culture and food. It also means hygienic, well-arranged, pleasant, and tasty cuisine, food order, and system. The subject of Gastronomy is the process of preparing all edible materials to be ready to be eaten on the table hygienically and aiming at the maximum palate and eye pleasure.

The Cookery Associate Degree Program aims to train individuals who are candidates to be qualified chefs for food and beverage businesses. It aims to bring the pleasure of the eye and taste to the table by following hygiene and sanitation rules. The department aims to contribute to the increase in demand for trained and experienced cooks to fill the gap in the sector.

It aims to train individuals who are equipped with knowledge and skills on the cultural heritage of national food culture and Cypriot cuisine as well as international cuisine cultures, who can evaluate the basic knowledge and skills they have acquired in their field.  Graduates are expected to have a strong foundation in culinary and be qualified to transform knowledge into practice as well as theoretical knowledge.

While the program is being taught and assessed within the framework of academic evaluation criteria (written, applied, oral, exam, project, etc.), it also has a high dependence on field applications (food preparations in one of the six available labs or studio), practical studies (food presentations), internships and competitions, etc.

Students who complete the program;

*Know and apply the concepts, principles, and theories in the field of cooking.

*Know and apply the theories of food safety, cooking, and serving techniques.

*Have knowledge and skills in the fields of menu planning, cost analysis, and professional ethics.

The performance of the students is monitored continuously.

After the internship, the students will receive feedback from the institutions and organizations where they have completed their internship.  Very often, this results in employment prospects and job offers.

Those who have completed the cookery associate degree program will be able to work with the titles of "Cook", "Restaurant Manager", and "Chef".

Graduates of the Cookery Department will be employed in both the restaurant business and the hotel industry, as they will know the cuisine, service, and cooking techniques. Tourism and Hotel Management Sector, Food and Beverage Management sub-sector companies such as Restaurants, Bars, and Cafeterias offer employment prospects to our graduates, as there is a great need for personnel trained in both chef and kitchen applications. In this context, it is stated in national reports that there is a high potential for people who will work in these positions in Northern Cyprus within the scope of the VETLAM project (Vocational Education Training Project) supported by the European Commission. This result is also available in the research conducted by the International Final University Department of Tourism and the Northern Cyprus Turkish Hoteliers Association (KITOB).  Our first graduates from the four-year gastronomy program have all been employed (100% employment) internationally as well as locally.

There are job opportunities within DMG, Akgünler, Pia Bella Hotel, and Acapulco Hotel. The university is based in the tourist city of Kyrenia, Cyprus; this creates more job opportunities for graduates. The school has membership with HOSCO which offers opportunities to work abroad, recently it has signed a contract with international organizations such as FIFA Qatar and Michelin Sar Restaurants in France which has already resulted in the employment of a total of six graduates. New agreements involving other international brands are also in the process of being signed.

Graduates from this program may want to transfer to the four-year program upon graduation.