The academic content and curriculum of the Culinary Associate Degree Program is designed to provide students with a comprehensive education in the field of cooking and culinary arts. The main objective of the program is to enable students to acquire both theoretical knowledge and practical skills. Within this framework, the curriculum usually includes courses such as the following:
Basic Cooking Techniques: This course teaches students the basic cooking techniques used in professional kitchens. Topics such as cutting, chopping, cooking methods and food preparation techniques are the main focus of this course.
Food Safety and Hygiene: Students learn about food safety standards, hygiene practices and maintaining sanitary conditions in the kitchen. This course covers the basic principles of providing safe working environments in kitchens.
Kitchen Management: In this area, students are taught topics such as kitchen operations management, personnel management, budget planning and cost control. In addition, leadership and organizational skills necessary for effective kitchen management are also included in this course.
Menu Planning and Design: Students learn how menus are planned, designed and costed. They will also learn how to prepare menus for different types of customers and events.
Nutrition and Dietetics: This course provides information about the nutritional value of foods, principles of healthy eating and special dietary requirements. Students develop the ability to make healthy menu planning.
International Cuisines: Providing an overview of world cuisines, this course introduces students to the cooking techniques and flavors of different cultures.
Applied Kitchen Studies: In these courses, where theoretical knowledge is put into practice, students have the opportunity to practice cooking techniques by working in a real kitchen environment. These courses are important for students to improve their kitchen skills.
Internship and Practice: As part of the program, students do internships in real business environments in the industry. This allows students to reinforce their theoretical knowledge with real world experiences.
Overall, the program aims to provide students with in-depth knowledge and skills in culinary arts and cookery, while preparing them for a successful career in the industry. This balanced curriculum includes both theoretical knowledge and practical applications so that graduates can adapt to the industry quickly and effectively.