Vocational School
Culinary Arts (Evening Education)
Applications open
Tuition and study format
Academic year: 2026/27
Intakes and application dates
- 2026/2027 Ön BaşvuruApplications openJanuary 1, 2026 — August 31, 2027
Programme information package
The programme's definition and learning outcomes, as the university publishes them in its official information package.
Programme definition
History
Nişantaşı University Vocational School Culinary Program started its activities in 2013-2014 academic year. The program accepted its first students in the 2013-2014 academic year and had its first graduates in 2015.
Qualification Awarded
Degree: Culinary Associate Degree Title: Cook
Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle)
Associate Degree (EQF-LLL 5. Level)
Specific Admission Requirements
Citizens of TC: Students are accepted to the program by central placement according to the type of TYT points. Students placed in the program by OSYM are required to complete their financial obligations and complete final registration on the announced registration dates. Foreign Nationals: Foreign students are accepted in accordance with the criteria determined by the University Senate. Please check the relevant web page. Horizontal Transition: A student who has started studying in an equivalent program at home or abroad can apply for a horizontal transfer. Admission of the student before the beginning of the semester, taking into account the requirements of each student and the degree to which he/she applied it is examined and specially evaluated. Please check the relevant legislation. Nişantaşı University Associate and Undergraduate Education Transfer Directive Decrees on the Principles of Transferring Between Associate Degree and Undergraduate Programs in Higher Education Institutions, Double Major, Minor and Inter-Institutional Credit Transfer.... Decrees on the Principles of Transferring Between Associate Degree and Undergraduate Programs in Higher Education Institutions........... Exchange Students: Within the scope of student exchange programs approved by the university and framed by an agreement, students from home and abroad can take the courses provided in the program.
Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)
Students' previous education and achievements can be recognized in accordance with the “Istanbul Nişantaşı University Directive on the Principles of Recognition of Previously Acquired Qualifications, Course Equivalence and Adaptation” and exemption from the necessary courses can be provided accordingly. Link to access the instruction:
Qualification Requirements and Regulations
Qualification Requirements and Rules are as explained in the "Graduation Requirements" Section.
Profile of The Programme
Vision: To train qualified cooks who will contribute to the development of the world food and beverage industry and the economic development of our country, and to be a vocational school that trains qualified cooks to meet the needs of the sector. Mission: To raise qualified, creative, open to self-improvement, responsible individuals who can keep up with the changing and developing world to work in food and beverage businesses serving in our country and around the world. Purpose/Objectives: • Making and presenting the food product well • Ability to implement the correct business plan • Able to perform cost analysis of the company he/she works for well. • To be able to use a foreign language effectively in matters related to one's profession. • Awareness of working as a team in the kitchen • Knowledgeable about occupational health • Ability to use all technological equipment in the kitchen where he works • Possess administrative skills and the ability to be a leader when necessary General Information: "The department has 4 culinary and 1 pastry training kitchens equipped with advanced technological equipment where students can improve their knowledge, skills and creativity. In the light of this information, the aim of Nişantaşı University Vocational School Culinary Program is to bridge and build civilizations between the Asian and European continents. To train graduates who have the professional knowledge and skills needed by the food and beverage industry of Turkey, which is the cradle of the industry, who have a broad view and who can demonstrate their difference.
Occupational Profiles of Graduates With Examples
Graduates of the Culinary Program earn the title of ”Cook"; in tourist-certified enterprises, restaurants, catering factories (catering companies), airport and hospital kitchens; head chef, assistant head chef, section chef, cold chef, pastry chef, butcher, demi chef, etc. with the ranks; they can work in positions such as research chef (test cook), culinary scientist, food and beverage manager, food supply manager, kitchen manager, restaurant supervisor-coordinator, restaurant manager.
Access to Further Studies
Students can graduate from the bachelor's degree by making a vertical transfer to the programs determined by OSYM. Graduates of the program can settle in the 4-year (undergraduate) departments related to the Vertical Transfer Exam (DGS) organized by OSYM every year. You can access the list of relevant undergraduate departments where vertical transfer can be made from the OSYM DGS Manual.
Examination Regulations, Assessment and Grading
Students who register for the relevant course at the beginning of the semester must have attended at least 70% of the theoretical courses and at least 80% of the applied courses in order to take the final exam. Students are subject to midterm and final exams for each course. The contribution of the midterm exam (scores obtained from measurement tools such as homework, laboratory exam, quiz, etc. can also be evaluated as midterm exam grade) to the success grade is 40%, and the contribution of the final exam is 60%. For the measurement and evaluation criteria of each course, you can click on the course name in the Curriculum (below). You can review the relevant regulations and guidelines. Nişantaşı University Associate and Undergraduate Education and Examination Regulations Exam and Success Evaluation System Directive Nişantaşı University Foreign Languages Department Education and Examination Directive Nişantaşı University Turkish Teaching Application and Research Center (Nişantaşı Tömer) Education-Training and Examination Directive
Graduation Requirements
In order for students to be eligible for graduation, they must have successfully completed all the courses included in the curriculum (for a total of at least 120 ECTS credits) and their overall weighted grade point average at the graduation stage must be at least 2.00 out of 4.00. For graduation, the student must also have successfully completed the internship or graduation project. You can review the relevant regulations and guidelines. Nişantaşı University Associate Degree and Undergraduate Education and Examination Regulations Nişantaşı University Diploma, Diploma Oct And Other Documents Related To the Regulation of the Directive
Mode of Study (Full-Time, Part-Time, E-Learning )
Tam Zamanlı
Address, Programme Director or Equivalent
Head of The Program: ÖĞR.GÖR. ŞULE ÇELİK KİŞ Eposta: sule.celikkis@nisantasi.edu.tr Tel: +90 (212) 2101010 Address: Neotech Kampüs, Maslak Mah., Taşyoncası Sok. No: 1V ve No: 1Y, 34398 Sarıyer/İstanbul
Facilities
There are 260 classroom areas and eight amphitheaters available for students to use on our campus. The total size of these areas is 27,588.74 m2 and the total session capacity is 17,340 people. There are 4 cookery and 1 pastry training kitchens in the department equipped with high-tech equipment where students can develop their knowledge, skills and creativity.
Programme outcomes
- Will be able to use theoretical knowledge and information acquired in gastronomy science, food and beverage production, food chemistry and hygiene, culinary arts and management.
- Will be able to apply the artistic knowledge and skills required in the field of Culinary Arts in a professional manner.
- Be able to implement best practices in occupational health and safety, food hygiene and safety and general business practice in the field of food production.
- Interpret data on visual, textural and nutritional elements related to food production and presentation.
- Will be able to evaluate the effects of gastronomy on culture and society.
- He/she will be able to present visual elements with the design knowledge he/she has acquired in menu design.
- Will be able to embrace taking responsibility as an individual and as a group member to solve unforeseen and complex problems encountered in practice in the field of Culinary Arts and Management.
- Will be able to organize projects related to Culinary Arts and management.
- Will feel responsible for informing relevant people and institutions on issues related to Culinary Arts and Management and being able to effectively convey their thoughts and solution suggestions for problems in written and verbal form.
- Will be able to share his/her thoughts and solution suggestions for problems with experts and non-experts by supporting them with quantitative and qualitative data.
- Will be able to relate cooking to other disciplines such as gastronomy, design and business administration, which form the basis of Culinary Arts and Management.
- Demonstrate willingness to communicate with colleagues in culinary arts and management using a foreign language.
- Will be able to effectively operate technological tools related to culinary arts and management.
- Will be sensitive to ethical values regarding Culinary Arts and Management.
Programme outcomes and the Turkish Qualifications Framework
Each line is an item of the Turkish Qualifications Framework; the numbers beside it are the programme outcomes that meet it.
KNOWLEDGE
- 1
Possess theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resource on basic level based on qualifications gained at secondary education level.
Programme outcomes1 · 2 · 3 · 4 · 5 · 6 · 7 · 8 · 9 · 10 · 11 · 12 · 14
SKILLS
- 1
Gain the skills to use basic level theoretical and practical knowledge acquired within the field in the same field of a higher education level or in a field of same level.
Programme outcomes1 · 2 · 3 · 4 · 5 · 6 · 7 · 8 · 9 · 10 · 11 · 13 - 2
Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field.
Programme outcomes1 · 2 · 3 · 4 · 5 · 6 · 7 · 8 · 9 · 10 · 11 · 12
COMPETENCES ( Competence to Work Independently and Take Responsibility )
- 1
Conduct studies at basic level within the field independently.
Programme outcomes4 · 7 · 12 - 2
Take responsibility as a team member in order to solve unexpected complex problems faced in the implementations within the field.
Programme outcomes1 · 5 · 9 · 12 - 3
Conduct activities towards the development of subordinates within a project.
Programme outcomes3 · 4 · 10 · 12
COMPETENCES ( Learning Competence )
- 1
Evaluate the acquired knowledge and skills at basic level within the field with a critical approach, determine and respond to learning needs..
Programme outcomes2 · 3 · 4 · 5 · 8 · 9 · 10 · 11 - 2
Direct the education received to a higher education level in the same field or to an occupation in the same level.
Programme outcomes6 · 8 · 9 - 3
Gain awareness of lifelong learning.
Programme outcomes1 · 4 · 9 · 12
COMPETENCES ( Communication and Social Competence )
- 1
Transfer the ideas based on the basic knowledge and skills acquired within the field through written and oral communication.
Programme outcomes2 · 7 · 8 · 14 - 2
Share the ideas and solution proposals to problems about issues within the field with professionals and non-professionals.
Programme outcomes3 · 4 · 10 · 11 · 14 - 3
Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio A2 General Level.
Programme outcomes2 · 4 · 9 · 10 · 13 - 4
Use informatics and communication technologies with at least a minimum level of European Computer Driving License Basic Level software knowledge.
Programme outcomes2 · 7 · 8 · 13
COMPETENCES ( Field Specific Competence )
- 1
Possess social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field.
Programme outcomes1 · 2 · 3 · 4 · 5 · 6 · 7 · 11 · 12 · 13 · 14 - 2
Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, workers health and security.
Programme outcomes1 · 2 · 3 · 4 · 5 · 7 · 9 · 10 · 12 · 13 · 14