The academics of the Hasan Kalyoncu University (HKU) Faculty of Fine Arts and Architecture, Department of Gastronomy and Culinary Arts, which will admit students for the first time this year, prepared special appetizer flavors for the department’s meet-and-greet and tasting event.
During the event held at the Department of Gastronomy and Culinary Arts, various snacks with diverse contents were served to the university’s academics. Organized to increase cooperation between departments within the Faculty of Fine Arts and Architecture, the program featured presentations by Gastronomy and Culinary Arts academics regarding the department’s vision, mission, and objectives.
GAZİANTEP IS AN OPEN KITCHEN
Speaking at the tasting and meet-and-greet event, HKU Rector Prof. Dr. Türkay Dereli stated:
“As HKU, we aim to contribute to the field of gastronomy in Gaziantep—a land of flavor characterized as an open kitchen—with our academic infrastructure and theoretical and practical knowledge. We consider it our duty to ensure the sustainability of our culinary culture and to pass it on to future generations by strengthening it. In this regard, we expect dedicated scientific studies from our Gastronomy and Culinary Arts Department academics.”
WE POSSESS ALL NECESSARY INFRASTRUCTURE AS A DEPARTMENT
Stating that the department possesses all the required infrastructure, Head of the Gastronomy and Culinary Arts Department, Asst. Prof. Furkan Baltacı, said:
“As the gastronomy department, we possess all the scientific infrastructure required for gastronomy education. By infrastructure, we mean our kitchen and our scientific equipment. As a science, gastronomy requires an interdisciplinary foundation. Food Engineering, Nutrition and Dietetics, Tourism Management, and Gastronomy are the cornerstones of this structure. Our department has built this structure strongly.”
