Pastry and Bakery

The aim of the Pastry and Bakery Program is to provide our students with the basic pastry and bread knowledge needed by the sector, as well as knowledge and skills on important issues required by the pastry and bread sector, such as artisan breads, basic dough making techniques, occupational health and safety in the kitchen, kitchen service management, food preservation techniques, menu planning, and food cost control. In line with these objectives, our students are prepared for the profession with practice courses and ensure that they acquire the necessary information. In the program, an internship of 50 working days is mandatory to support and reinforce the information taught with textbooks and materials. Students who graduate from the program have the opportunity to vertically transfer to programs that provide education through formal or distance education systems in accordance with the provisions of the "Regulation on the Continuation of Undergraduate Education of Graduates of Vocational Schools and Open Education Associate Degree Programs".