Gastronomy Specialist; It is equipped with food and beverage management, cost control and menu engineering with modern and classic cooking techniques, which provides the development of a rich Turkish culinary culture, internationalization and dignity. It is both a chef and a manager who can offer a variety of interdisciplinary subjects such as painting, sculpture, philosophy, etiquette, business, tourism, and engineering.
Our events
Gastronomy and Culinary Arts students held the second "Bread of the World-Tasting and Presentation" event with 38 kinds of bread from different regions of Turkey and the world. We hosted more than 350 people in the event in which the majority of the participation was made by the parents of our students. As a result of the voting after the tasting, Beetroot Baugette won first place, Banana Bread second, Pumpkin Bread third.
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Head of Gastronomy and Culinary Arts Department Asst. Prof. Çağla ÖZER attended the "Le Cordon Bleu Graduation Programme" with Chef Erich Ruppen, Andreas Erni, Alican Saygı, Marc Pauquet, Paul Metay.
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Educational Sciences Beylikdüzü Anatolian High School students were guests of Exe.Chef Franck G. Bruwier's practice course.
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Chef Franck G.Bruwier, together with the students of the Department of Gastronomy and Culinary Arts and Cookery Program, presented the dishes Amuse Bouches, Prawns in Vermicelli, Slow Cooked Lamb Canons, Ballotine of Wild Rabbit, Deconstructed Black Forest are served on the menu to Wine Yard tasters at Le Dinner.
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In the 2-day Psychodiet Training, organized under the leadership of Asst. Prof. Çağla ÖZER, Instructor Cansu AĞAN, Cookery Program 2nd year students and Gastronomy and Culinary Arts Department 1st year students together with Head of Nutrition and Dietetics Department Prof.Dr. Funda ELMACIOĞLU and the Continuing Education Center (SEM) on March 16-17, meals and coffee break snacks for 2 days were prepared in MATBAH and served in the cafeteria.
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Under the guidance of Asst. Prof. H.Tanju İPEK, Instructor Begüm TEPE, Instructor Cansu AĞAN and students of Gastronomy and Culinary Arts Department and Cookery Program, and Topkapı Palace Museum Ottoman Cuisine Specialist Ömür TUFAN, Topkapı Palace's Matbah Department has been visited. Ömür TUFAN explained the changes in the Ottoman Cuisine over the centuries, the tools and equipment used.
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In the event organized by the Gastronomy and Culinary Arts & Cookery Program, and attended by Espressolab Marketing & Corporate Communications Manager Ersin KEFELİ and Head Roaster & Barista Tranier Mehmet Miran AK, the story and culture of coffee were told, and coffee was made and tasted.
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A conversation organized by the Gastronomy and Culinary Arts and Cookery Program was held with topics related to the culinary profession and the sector, to which Exe.Chef Yağız İZGÜL was invited.
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Gastronomy and Culinary Arts Department student Hafize MUTLU and Cookery Program student Burak AZAMAK represented our University at the 5th National Cooking Camp.
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3rd International Tourism and Cultural Heritage Congress organized by Muğla Metropolitan Municipality, Muğla Culture and Tourism Provincial Directorate, Muğla Tourism and Promotion Platform Provincial Presidency, Muğla Sıtkı Koçman University, Bandırma Onyedi Eylül University, Çankaya University, Iğdır University, International Balkan University, Azerbaijan Tourism and Manacment University, Mongolia Khovda University, Cookery Program Instructor Cansu AĞAN presented her paper titled "Sustainability of Sherbets in Turkish Cuisine".
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In the event organized by the Gastronomy and Culinary Arts and Cookery Program and to which Topkapı Palace Museum Ottoman Palace Cuisine Specialist Ömür TUFAN was invited, Ottoman Cuisine in Topkapı Palace and the eating and drinking culture of the sultans were explained.
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Pastry Fats, Croissants and Easter Bun Training was organized by the Gastronomy and Culinary Arts Department and Cookery Program, and held with the participation of 20 students selected by MARSA and USTAM ACADEMY. After training, a training participation certificate was given to the participants.
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As an organization of the Gastronomy and Culinary Arts and Cookery Program, a conversation about the culinary profession and the sector was held, to which Exe.Chef İsmet SAZ was invited.
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The congress, in which Asst. Prof. Çağla ÖZER carried out the Deputy Coordinator of the Congress and Instructor Cansu AĞAN and Instructor Begüm TEPE Congress Secretariat, organized by Istinye University, Muğla Sıtkı Koçman University and Nobel Research Center.
Our two oral presentations were made, titled "Converting the Terra Madre Day and The Earth Markets into Rural Tourism Potential" and "Citta Slow and its Effect on Gastronomy Tourism: Yenipazar Case".
Our events
A bread festival called Bread of the World was organized by Cookery Program and Gastronomy and Culinary Arts students. For this festival, 53 kinds of national and international breads were prepared in MATBAH and their stories were told to the guests at the entrance area of the main foyer.
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As part of the Food Science and Technology course, Asst. Prof. Çağla ÖZER, Instructor Begüm TEPE and Instructor Cansu AĞAN, vinegar and pickles were explained to the Cookery Program and Gastronomy and Culinary Art students and made practically
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Terra Madre (Mother Earth) Day, which has been celebrated on 10 December every year all over the world since 2009 and crowning the fertility of the soil, was celebrated with the preparations made by the students of the Department of Cookery Program and Gastronomy and Culinary Arts Department. In the event, which was held with the participation of Erman TOPÇU, a member of Slow Food Convivium, and Aytekin TİTİZ, President of Marmara Cooks and Pastry Cook Federation, each student brought local products from different regions and introduced them to the audience.
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Gastronomy and Culinary Arts students attended the Global GastroEconomy Summit together with Gastroeconomics lecturer Asst. Prof. Çiğdem GÜRSOY.
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Arda Türkmen was also given an award at the Best of the Year Award ceremony organized by Istinye University.
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