In general, the main purpose of the culinary program is to train cooks who are equipped with the theoretical and practical knowledge and skills needed by the food and beverage industry, who can compete nationally and internationally, and who can provide the highest quality service to the food and beverage industry.

Cooking program; hotels, restaurants, catering establishments, fast-food, slow-food, patisserie, bakery, etc. who prepares and serves food and beverages in places, has a developed sense of smell and taste, can work quickly and regularly, is careful and meticulous, has a high sense of responsibility, pays attention to hygiene and health issues, and is also a gourmet, food photographer, etc. It aims to train manpower that embraces artistic fields and is sought after in domestic and international food and beverage businesses.