The Culinary program is a dynamic associate/bachelor's degree program that trains aspiring professional chefs equipped with theoretical knowledge and practical culinary skills to keep pace with the rapidly evolving and globalizing world of the food and beverage industry. Throughout their education, students are supported by a comprehensive curriculum ranging from basic cutting and cooking techniques to the intricacies of world cuisines, food hygiene (HACCP), menu planning, and cost analysis. Thanks to intensive practical classes conducted in modern industrial kitchen laboratories and mandatory industry internships, students have the opportunity to experience the professional kitchen atmosphere even before graduation. This program aims to make its graduates professionals who will make a difference in the global gastronomy sector by treating culinary arts not only as a craft but also as a science combined with managerial discipline, creativity, sustainability, and aesthetics.

Our Vocational School, Davutlar Vocational School, was established by the Higher Education Council on February 20, 2012, pursuant to Article 7/d-2 of Law No. 2547, as amended by Law No. 2880, and based on their letter numbered 1124-8332. The foundation of our Vocational School was laid in 2007, and its opening ceremony was held on February 11, 2014. The Culinary Arts Program was opened based on the Higher Education Council Presidency's Education and Training Department's document dated October 23, 2015, with reference number 75850160-104.01.01.01./58065, and the subject: Program Opening. Student admissions have commenced since then.

The mission of the Culinary program is to train innovative chef candidates who adhere to the universal standards and ethical values ??of the gastronomic world and can blend national and international culinary cultures with modern techniques. Guided by food safety and sustainability principles, the program aims to provide students with both theoretical knowledge and intensive practical skills, preparing them as leadership-minded professionals capable of adapting to the dynamic structure of the sector. Accordingly, the main goal is to contribute graduates to the sector who possess an aesthetic vision, strong teamwork discipline, creativity, and the competence to shape global gastronomic trends.

The vision of the Culinary program is to be a leading educational program in the field of gastronomy and culinary arts, recognized nationally and internationally, and shaping the sector with modern technology and innovative educational approaches. It aims to train visionary chefs who will shape future culinary trends and sustainable food policies while preserving traditional culinary heritage. In this regard, the main goal is to ensure that its graduates become global brands that make a difference in luxury restaurants, hotels, and gastronomic platforms worldwide with their creativity, leadership skills, and cultural knowledge, thus guiding the development of global culinary culture.

To train skilled personnel with adequate professional and technical skills, as well as professional and ethical awareness, to work in the kitchen departments of national and international food and beverage businesses. To equip individuals with the ability to apply theoretical knowledge of the culinary profession to practice. To train chef candidates who possess sufficient knowledge, skills, and an innovative perspective on Turkish and world cuisines.

Davutlar Vocational School has an open area of ??43,000 m2 and a closed area of ??3,450 m2. Our vocational school consists of two blocks: a theoretical classroom block and a kitchen block.

Our college has 4 lecture halls, 1 classroom, 1 computer lab, 2 kitchen workshops, 1 service workshop, 1 library, and 1 canteen.