Minor Introductions: Food & Beverage Management
There has been a growing interest among all Bilkent students in the department's food production courses. There are also an increasing number of new establishments in the food and beverage industry, especially international chains entering into the Turkish market. There are career opportunities awaiting those with creativity and a special interest in culinary arts. There will be a need for professionals with special food and beverage knowledge, training, practice, and creativity.
The minor is designed to give the necessary technical background and provide instruction in food production, kitchen operations, and restaurant management knowledge and skills. The minor will include courses in nutrition and sanitation, food production techniques, purchasing and cost analysis, restaurant service, food and beverage management, and international cuisines. According to personal interest, the minor can open the doors to any career in the food and beverage industry.
Students who want to pursue this minor should keep in mind the following points:
1. For food production techniques, restaurant service and international cuisines courses: each student must take certain health tests at the start of the semester, and the results must be appropriate for food and beverage operations. Those with health discrepancies cannot continue.
2. Both Restaurant Service and International Cuisines start at 8:30 in the morning and last 6 hours. Food Production Techniques is organized either in the morning or afternoon and lasts 4 hours. For all of these courses attendance and timely arrival of students are extremely important. Students need to follow the special rules that instructors set. Those rules are given to students at the first lecture of the semester. The first week of these courses is for orientation; operation starts with the second week. Absenteeism allowance in these courses is also very low.
3. For Food Production Techniques, Restaurant Service and International Cuisines: each student has to purchase special uniforms, at their own expense. Those uniforms are ordered at the start of each semester and students are required to attend with these uniforms on from the second week on. This is due to hygiene requirements. Uniforms purchased for Food Production Techniques course are used also for International Cuisines course. Restaurant Service course requires another uniform. Students are provided a changing room and lockers.
For the students who are interested in exploring the ever-growing career opportunities and realize the creativity encouraged in the field of Food and Beverage Management minor, this will be the right choice for them.