Culinary Arts (Turkish) (2 Years)

Eastern Mediterranean University (EMU) in Famagusta, Northern Cyprus, was founded in 1979 and has grown into a major English-medium public university with a strong international profile. Hosting over 16,000 students from more than 110 countries, EMU offers associate, undergraduate and postgraduate degrees across a comprehensive range of disciplines. Its English-language instruction and global campus culture make it particularly accessible for international students seeking an affordable and internationally recognized qualification.

EMU combines academic programs with significant research and professional accreditation, including ABET accreditation for engineering, which underlines program quality. The university provides broad student services, language learning options, exchange programs and extensive extracurricular activities that enrich the student experience. EMU’s academic staff represent many nationalities, creating a multicultural classroom that prepares graduates for international careers.

Campus life in Famagusta offers a blend of Mediterranean living and academic focus, with facilities that support sports, culture and entrepreneurship. Career services and industry connections help students secure internships and employment across the region and beyond. For international students seeking English-taught programs, strong engineering credentials and a diverse campus community, EMU presents a competitive and welcoming study destination.

Culinary Arts is a 2-year non-degree program that teaches students the skills they need to succeed in the culinary industry. It's taught in English at Eastern Mediterranean University in Cyprus. The program is for students who want to learn about food preparation, presentation, and management.

The curriculum includes subjects like cooking techniques, menu planning, and food safety. Students learn to prepare a variety of dishes, from appetizers to desserts, and they get hands-on experience in the university's kitchens. They also learn about restaurant management and food service operations.

Graduates can work as chefs, kitchen managers, or food service directors in restaurants, hotels, or catering companies. They can also work as pastry chefs, sous chefs, or culinary instructors, helping to train the next generation of culinary professionals.