Teacher: Nilüfer Onursal

Students will study the background and current trends in hospitality and restaurant services from a cultural and historic point of view. This course will thus allow students, through the various cultural themes, to understand the environment where they will work in the future. The goal is not to study technical details, which will be studied throughout the program, but to study concepts, their definitions and to have discussions on their existence and their validity.

Professional Environment

Students are introduced to the importance of the image they project in a professional environment. They become aware of the importance of non-verbal communication. The basics of corporal hygiene are reviewed.

Professional Environment

Students must have thorough knowledge of the current events taking place in the hotel and restaurant services industries, where they are studying and will be working. They will learn how to look for information, analyze it and summarize it. This course will allow them to link the skills and knowledge acquired in other courses with current events in the industry.

Professional Environment

This course is related to food hygiene. Knowledge related to food hygiene must be checked during the first weeks of practical application courses.

Professional Environment

Students will learn how to sell, in a hands-on manner, the latest trends in gastronomy, depending on the imperatives of various publics and with a concrete analysis of the themes and concepts that were introduced in “Professional Culture” or “Current Events” courses.

Teacher: Cem Tilki

Students discover and understand the world of wine and become aware of the place this drink holds in meals and the importance of matching food and wine. They are introduced to wine tasting.