The “2025–2026 Academic Year Orientation Meeting”, organized by the Department of Gastronomy and Culinary Arts at Istanbul Gelişim University (IGU) Faculty of Fine Arts (FFA), was held on Tuesday, September 30, at 11:00 a.m. in K Block, Room 504. The meeting, chaired by Prof. Dr. Aslı Albayrak, was attended by Assoc. Prof. Murat Doğan, Asst. Prof. Mehtap Çerkez Uçar, Res. Asst. Dr. Emel Çirişoğlu, and Res. Asst. Ayşe Seray Engin. During the orientation, first-year students were introduced to the university, the department, and the profession. Additionally, detailed information about the department’s structure and functioning was shared. The academic staff members were introduced, and students were reminded of the rules they are expected to follow throughout their four-year education.
Key Points for First-Year Student:
After introducing the faculty members, Prof. Dr. Aslı Albayrak, Chair of the Department of Gastronomy and Culinary Arts, provided an overview of the department’s main procedures and guidelines:
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Each class has an assigned advisor. First-year advisor is Prof. Aslı Albayrak, Second-year advisor is Res. Asst. Dr. Emel Çirişoğlu, Third-year advisor isAsst. Prof. Mehtap Çerkez Uçar, Fourth-year advisor is Assoc. Prof. Murat Doğan. Students should contact their designated advisor (as listed on the department website) for any requests, complaints, or information.
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Students must regularly check the department website for announcements, news, regulations, and guidelines.
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For any internship-related questions or issues, students should contact the internship coordinator.
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It is important to follow the hierarchical structure within the faculty and department.
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Any course-related requests or complaints should first be directed to the course instructor, and if unresolved, to the head of the department.
In addition to these, detailed information was provided about practical kitchen training. Students were informed about the division of kitchen classes into groups, how to obtain chef uniforms and knife sets, and that the purchase of course materials is managed by the university. The procedures and structure of applied classes were also explained.
Students were introduced to opportunities for Double Major and Minor Programs, as well as Erasmus exchange options. Information was also shared about the department’s student club, GastroArt. Finally, students were reminded that they can access all departmental information, news, and announcements through the official department website.
We wish all our students a successful new academic year!
