Istanbul Gelisim University (IGU) Faculty of Fine Arts (GSF) Gastronomy and Culinary Arts, School of Applied Sciences (UBYO) Gastronomy (Turkish-English), Gelisim Vocational School (MYO) Cookery students came together at the 'Turkish Cuisine Practices' event at Beylikdüzü Gürpınar Beach .
Students from IGU learned about kebabs by practicing in the open air within the scope of Gastronomy and Culinary Arts Department Turkish Cuisine course. The students of the gastronomy and culinary departments of Istanbul Gelişim University both had the opportunity to meet each other and had fun with music.
Instructor See. In the event organized by İbrahim Levent Demirçakmak and the GastroArt Club, students who practiced Turkish cuisine such as Urfa kebab, roast lamb and kokorec on the beach of Gürpınar had a fun time with DJ and darbuka.
Expressing that they want to make it easier for students to integrate and adapt to the university with the event, which was held with the participation of students from all classes and faculty members of the Gastronomy and Culinary Arts, Gastronomy and Cookery Program, Head of IGU Gastronomy English Department Dr. Instructor Member Serdar Garbage said, “We made sure that they had a pleasant time by making kitchen applications in the open air. We would like to thank everyone who supported the event, which was held with the participation of our faculty members.”
At the end of the event, Istanbul Gelişim University Secretary General and Head of Gastronomy English Department Dr. Instructor Member Serdar Garbage, Deputy Dean of the Faculty of Fine Arts, Dr. Instructor Member Murat Doğan, Head of Gastronomy Turkish Department Dr. Instructor Member Özgür Kızıldemir, Head of Cookery Department Lect. See. Hakan Görur, Lect. See. I. Levent Demirçakmak, Lect. See. Elif Z. Özer, Lect. See. Murat Mutlu Tokay, Res. See. Emel Çirişoğlu, Res. See. Gizem Hulaga, Res. See. Oğuzhan Köklü and GastroArt Club President Hakkı Gök and Vice President Kerem Şahin took a souvenir photo.
