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 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;
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.
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