AŞÇILIK 

Aşçılık, yemek hazırlama ve süsleme sanatıdır ve birçok farklı mutfak kültürü (dünya, yöresel, soğuk vb.) ve teknikleri içerir. Usta bir aşçı, malzemeleri ustalıkla bir araya getirerek lezzetli ve estetik olarak çekici yemekler hazırlar.

• Tarihçe: Bölümünüzün kuruluş tarihi, gelişim süreci ve kaydettiği önemli aşamalar. Ayrıca, bölümün bugüne kadar gerçekleştirdiği önemli projeler ve başarılar.
• Bölüm Program Çıktıları: Öğrencilerin mezuniyet sonrasında kazandıkları bilgi, beceri ve yetkinlikler. Bu çıktılar, bölümün eğitim hedefleri doğrultusunda belirlenmiş ve sektör ihtiyaçları ile uyumlu olmalıdır.
• Eğitim Dili / Türü: Programın eğitim dili ve eğitim türü (örneğin, örgün öğretim, uzaktan eğitim, ikinci öğretim gibi). Ayrıca, programın uluslararası öğrencilere yönelik olup olmadığı veya çift dilde eğitim sunup sunmadığı bilgisi.
• Altyapı İmkanları: Bölümün öğrencilere sunduğu teknik ve fiziki olanaklar. Laboratuvarlar, atölyeler, makine ve teçhizat gibi eğitim ve araştırma faaliyetlerini destekleyen altyapı hakkında detaylar.

Bir bölüm veya programın temel özelliklerini, eğitim olanaklarını ve hedeflerini tanıtmak amacıyla hazırlanan sunumdur.

• History

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The Hotel, Restaurant and Catering Services department was established in 1998 and started accepting students within the scope of the Tourism and Hotel Management program in the 1998-1999 academic year. This program was later closed as a result of not enough students choosing it. The Cooking Program was added to the department in 2017 and started accepting students in the 2018-2019 academic year. 50 students can enroll in this program every year. Within the scope of the department, 2 doctoral faculty members and 3 lecturers, a total of 5 academicians serve.

Catering Services is an associate degree department established with the aim of training experienced professionals who can work in every field of the tourism industry, especially in the field of accommodation and food and beverage management. In addition to providing individuals with knowledge and skills including basic sciences and special professional knowledge and skills related to professions in the tourism sector, which has become one of the basic sectors of our country, we also provide individuals with the ability to communicate healthy with people around them, use modern technology, solve problems, and use the knowledge and skills they have gained in their field correctly to meet the needs of the sector. To raise individuals who can offer quality products and services, follow and implement innovations, and use all resources effectively and efficiently. Cooking, Tourism and Hotel Management Programs are available within the Department of Hotel, Restaurant and Catering Services.

Department Program Outcomes:

​​Graduates of programs affiliated with the Hotel, Restaurant and Catering Services department have a wide range of work areas. They can work in businesses related to food and beverage production and consumption, such as hotels, restaurants, patisseries, food factories, bars, fast-food, catering (catering services), accommodation facilities, etc., especially in tourism regions and large cities. Tourism professionals can work in public institutions, private businesses, or they can open their own businesses after meeting the legal requirements..

• Language / Type of Education:
• Language of instruction: Turkish.
• Program type: Associate degree (2 years).
• In addition to theoretical courses, students gain practical experience through 3+1 semesters of workplace practice and elective internship programs.
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• Infrastructure Facilities: Our department provides its students with a kitchen infrastructure that includes all the equipment they need to apply the theoretical knowledge they have learned into practice.

• Course Contents / Course Catalog

Double Major Program: Allows students to earn a bachelor's degree in a field they are interested in, in addition to their primary field. In this program, students can complete courses in two different fields and earn a diploma in both fields.

Minor Program: Allows students to take a certain number of courses in a field they are interested in, outside of their major. Students who complete the minor program are given an official certificate in that field; however, this does not mean a second undergraduate degree.

• To access Double Major and Minor programs click.

Purpose / Objectives of the Department / Program: To prepare students for professional life by providing them with the necessary knowledge and skills in their fields.

Current Status and Future of the Department/Program: Projects carried out with current students and faculty; future goals and development plans.

Professions Under the Field: Professions that can be performed in the field and career paths that will gain importance in the future.

Employment Opportunities: Job opportunities and connections with the sector that graduates can have in the public and private sectors.

​It is a presentation prepared to introduce the basic features, educational opportunities and objectives of a department or program.

​Address :Şehit Bülent Yurtseven Campus, Iğdır Vocational School Directorate

• ​Call Center : 444 9 447
  ​Telephone: +90 476 223 00 10 - 3405
  
•    Fax: +90 476 223 00 17 
  
• E-posta: imyo@igdir.edu.tr

Bir bölüm veya programın temel özelliklerini, eğitim olanaklarını ve hedeflerini tanıtmak amacıyla hazırlanan sunumdur.