The "Experience Kitchen and Logistics Technical Field Trip" aimed to provide students with a holistic perspective on the gastronomy industry, covering production, product management, experience kitchen operations, and distribution processes.
During the visit, Private Label Product Manager Selim Özgür provided comprehensive information on Bidfood’s corporate structure, product portfolio, and private label product groups. The presentation focused on the professional use of products in commercial kitchens, quality standards, and industry expectations. Students engaged in an interactive learning experience, discussing product development processes and sectoral practices.
In the practical segment of the event, Chef Oğulcan, the Experience Centers Manager for Turkey, introduced the Bidfood Experience Kitchen and bar area. Students had the opportunity to taste various pizzas, danishes, and croissants, as well as different aromatic coffee types. During the tastings, they were briefed on the sensory properties of products, recipe structures, and professional presentation techniques.
The technical tour continued at the Bidfood Logistics and Distribution Center, where students observed the general workflow of the distribution system. Facility Manager Mr. Volkan welcomed the group and provided insights into the operational side of the facility.
This experience allowed students to integrate their academic knowledge with real-world industry practices while strengthening their professional awareness.
Asst. Prof. Emel Çirişoğlu emphasized the importance of such field trips for professional development, stating: “These industry visits allow our students to see various facets of the gastronomy sector—such as product management, bar applications, and logistics—beyond just kitchen practices. Through this experience, our students can more clearly define their areas of interest and consciously shape their career goals. The integration of academic education with industry applications is crucial for raising highly qualified gastronomy professionals.”
