During the two-year education, the Pastry and Bakery Associate Degree Program provides students with the opportunity to pursue a career in various fields from classic to modern pastry and artisan bread making, as well as the new trends in the world of pastry and bakery. The program, which is a first in our country, prepares students for the sector with a wide range of courses in addition to basic pastry and bakery courses in accordance with international standards as well as elective courses.
The aim of the Associate's Degree Program in Pastry and Bakery is to education future pastry chefs who can present samples from national and international desserts, pastries and similar products which are candidates for pastry chefs in the food and beverage sector. It is among the objectives of the program to contribute to the increase in the number of qualified and educated personnel who are lacking in the field of bread making and bakery, which is very popular today. In this respect, a training program is offered to raise students' analytical thinking and communication skills and to encourage them to be creative and researcher in a way that enables them to grow as managers who are equipped with the skills and skills that can produce and develop and apply knowledge.
Students who successfully complete the Associate Degree Program of Pastry and Bakery are awarded with the title of "Pastry and Bakery Technician". Graduates will have the qualifications required by the sector and will be preferred primarily by enterprises such as accommodation establishments (hotels, motels, holiday villages and similar), restaurants, cafes, patisseries and bakery companies.