AN EXTRACURRICULAR EVENT ON PROFESSIONAL KNIFE TRAINING WAS HELD BY THE COOKING PROGRAM.
The ‘Professional Knife Training’ event, moderated by Cooking Program Lecturer Tuğçe CEBECİ and with the participation of Pirge Academy Corporate Training Specialist Fatih ERBİL as a speaker, was held on November 4, 2024, at the Vocational School Conference Hall. Culinary Program students gained detailed information about the types of knives used in professional kitchens at the event. Mr. Fatih ERBİL, who shared his valuable knowledge that added value to the event with his practical explanation, and Lecturer who organized the event. See. We would like to thank Tuğçe CEBECİ.
AN EXTRACURRICULAR EVENT ON OSH AND FIRST AID PRACTICES IN THE KITCHEN WAS HELD BY THE COOKING PROGRAM.
The “OHS and First Aid Practices in the Kitchen” event, moderated by Cooking Program Lecturer Tuğçe CEBECİ and attended by Anesthesia Program Lecturer Kübra KOÇ and Occupational Health and Safety Program Lecturer Hakan SARKIN as speakers, was held on November 7, 2024, at the Vocational School Conference Hall. . At the event, which attracted great interest from many students from Vocational School programs, especially the students of the Cooking Program and Gastronomy and Culinary Arts Department received detailed information about the occupational health and safety measures that should be taken in the kitchens, and our students also took part in a productive study with practical explanations about first aid practices in the kitchen. We would like to thank Ms. Kübra KOÇ and Hakan SARKIN, who shared their valuable knowledge with our students, and Lecturer who organized the event. See. We would like to thank Tuğçe CEBECİ.
A TECHNICAL TRIP ON OSH AND FIRST AID PRACTICES IN THE KITCHEN WAS ORGANIZED BY THE COOKING PROGRAM.
The IXth Congress was held at the Haliç Congress Center on November 14, 2024, with the organization of Cooking Program Lecturer Tuğçe CEBECİ. A technical trip was organized to the International Gastromasa Gastronomy Conference & Fair. The organization, which continues to build a bridge between Turkish and world gastronomy, was held for the 9th time with the theme “Legacy & Menu”. With this technical trip, our students had the opportunity to be under the same roof with industry representatives and world-famous chefs who lead the Food, Beverage and Accommodation sectors, to listen to the success stories of Michelin star chefs and to examine different restaurant examples.
