Our goals are:

To have knowledge of universal standards regarding cookery and kitchen practices.

To ensure the acquisition of practical skills and manual dexterity required by the cooking profession.

To be able to establish the relationship between past, present and future in the field of gastronomy and to have knowledge about the history of gastronomy.

To conduct practice courses with experienced personnel of industry representatives and providing students with professional kitchen experience through professional practice training.

To ensure that students take part in these activities and gain experience by organizing joint events with food companies that are competent in their fields.

To contribute to the development of students by participating in organizations such as cooking camps, cooking competitions, etc. organized at national level.

To ensure that internal and external stakeholders take an active role in creating the education curriculum.