The food needs of the students, academics and administrative personnel  are provided by dieticians from central dining hall in campus and dining halls of higher schools in towns, calculating the students’ and personnel’s calorie needs and  forming menu consisting of 4 kinds by using qualified products appropriate to food safety in hygienic conditions.

Also, canteens and cafeterias offer services in faculties and higher schools to present opportunities for meeting food needs of the students and providing places to spend their free time.



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