The book The Historical and Cultural Dimensions of Turkish Cuisine, which Lecturer Büşra Diken Çolak contributed as a chapter author, has been published Posted on09 Jan 2025
IMC –English Client Meetings and Communication Techniques with Colleagues In-Class Activity Posted on27 Dec 2024
As the Gastronomy and Culinary Arts Department, We Participated in the “Healthy Mind, Healthy Body” Event Organized by Healin Foods! Posted on16 Dec 2024
İMÇ 377 Architecture and Literature, IMC 373 Architecture and Cinema” Courses // Student Works Exhibition Posted on16 Dec 2024
