Izmir University of Economics (IUE) Department of Culinary Arts and Management is getting ready to train the young chefs who can learn the exquisite flavors of Turkish and Aegean cuisine, and promote it to the whole world. The prospective students will start their education under the guidance of famous chefs after an aptitude test, a test only administered by IUE Department of Culinary Arts and Management. The deadline for pre-registrations is set as July 21.
The Department will conduct a two-phase aptitude test. First test will be a written test on July 26 followed by an interview on July 27. 50 students will be admitted to the department where young chefs will learn about the finest details on Turkish and world cuisine. 5 out of 50 of these students will have full; another 8 will have 50% scholarships.
Asst. Prof. Dr. Betül Öztürk, Acting Director of IUE School of Applied Management Sciences, pointed that their aim was to train chefs and prospective chefs who had good command of worldwide cuisine culture. Öztürk indicated that the graduates would be employed at tourism and accommodation sectors, and also mentioned that successful students would get a chance to perform internship at Michelin starred restaurants in Lyon, France every year. Öztürk, who stated cuisine turned into an artistic profession nowadays, said the following:
“We aim to train individuals who will be equipped with theoretical and practical information on culinary arts. The first two years of a four-year education focus on business administration and management. Students also take courses on accommodation industry during this time and have sectorial information. The third and fourth years, they get to practice what they learn. During this time, students have hands-on training on famous world cuisines in addition to theoretical foundation of culinary arts.”
‘Turkish Cuisine, a leading cuisine of the world’
Öztürk reminded that international collaborations allow students to perform their internship at Michelin starred restaurants, and give them an opportunity to promote Turkish Cuisine worldwide. Öztürk indicated that prospective students who obtained a raw score of at least 150.000 and above in any score type of YGS would be able to pre-register.