The Orientation Meeting for Istanbul Gelişim University (IGU) Faculty of Fine Arts (FFA) Gastronomy and Culinary Arts Department Was Held. The meeting was organized for first-year students who have newly joined the department.
The "2024-2025 Academic Year Orientation Meeting" Organized by Istanbul Gelişim University (IGU) Faculty of Fine Arts (FFA) Gastronomy and Culinary Arts Department Was Held on Thursday, October 3rd at 11:00 AM in the C Block Kitchen. The meeting, chaired by the Head of Department Prof. Dr. Aslı Albayrak, was attended by Assoc. Prof. Murat Doğan, Research Assistant Ayşe Seray Engin, and Lecturer Çağkan Güner. During the orientation, first-year students were informed about the university, the department, and the profession. Additionally, various details about the functioning of the department were shared. The academic staff was introduced, and the rules that students are expected to follow throughout their four years of study were also highlighted.
Points to Consider for First Year Students
After introducing the faculty members, the Head of the Gastronomy and Culinary Arts Department, Prof. Dr. Aslı Albayrak, provided information about the general principles and operation of the department. The details are as follows:
· A faculty advisor has been assigned to each class. The advisor for first-year students is Prof. Dr. Aslı Albayrak; for second- and third-year students, it is Research Assistant Emel Çirişoğlu and Research Assistant Ayşe Seray Engin; and for fourth-year students, it is Assoc. Prof. Murat Doğan. Students should consult their class advisor, listed on the department’s website, for any requests, complaints, or inquiries.
· Students are also required to follow the regulations, guidelines, news, and announcements available on the department's website.
· For any questions or issues related to internships, students should contact the internship coordination office.
· The hierarchical structure within the faculty and department must be respected.
· Any requests or complaints regarding courses should first be addressed to the course instructor, and if necessary, forwarded to the department head.
In addition to all of this, detailed information regarding practical kitchen training was provided to the students. Students were informed about the division of kitchen classes into groups, how to obtain chef uniforms and knife sets, the process by which the university handles the purchasing of materials used in classes, and how practical lessons are conducted. Afterwards, the kitchens located in C and B blocks, where the classes take place, were toured, and students were introduced to the basic tools and equipment in the kitchens. Information was also provided on Double Major and Minor programs, along with Erasmus opportunities. The student club associated with the department, called GastroArt, was introduced to the students as well.
Finally, it was emphasized that students could access all relevant information about the department and stay up to date with announcements and news via the department's website. Additionally, students were given a QR code to join a WhatsApp group, which includes all gastronomy students and is managed by Research Assistant Emel Çirişoğlu and Research Assistant Ayşe Seray Engin. It was reiterated that this is the only official group for the department and that all announcements and updates are made through this group.
We wish all our students success in the new academic year
