Fusion Cuisine Course and Graduation Project Presentation Event Held at the Department of Gastronomy and Culinary Arts

Fourth-year students of the Department of Gastronomy and Culinary Arts at the Ankara Medipol University Faculty of Fine Arts, Design and Architecture held an end-of-term practical event and graduation project presentations as part of the Fusion Cuisine course (course code GMS4211645).

In the Fusion Cuisine course, conducted by Lect. İbrahim Evrin YAKUPOĞLU, our students prepared a completely original eight-course tasting menu by blending the flavors of traditional Turkish cuisine with the techniques, ingredients and cultural approaches of various world cuisines. In this process, where the theoretical knowledge acquired throughout the semester was put into practice in the kitchen, menu development, recipe standardization, product development and beverage pairing work were successfully carried out.

Another important aspect of the event was the students' scientific poster presentations on the dishes they prepared and the graduation project exhibition. The graduation projects were supervised by Lect. Sadık Can GAZELCİ, and the students presented the products they developed with an academic approach, sharing their processes, technical applications and results through posters.

One of the most remarkable details of this special event was the seamless combination of the gastronomy and design disciplines. Our students designed and produced the plates used in the menu presentation themselves in the Ceramics Workshop, demonstrating a multidisciplinary production and presentation process.

At this special event, attended by our university administrators and academics, the eight-course tasting menu and scientific project presentations were showcased to the guests. The event was attended by:

• Prof. Dr. Hakan Alpay KARASU (Dean of the Faculty of Dentistry)
• Prof. Dr. Fulya İlçin GÖNENÇ (Dean of the Faculty of Law)
• Prof. Dr. Abuzer PINAR (Dean of the Faculty of Economics, Administrative and Social Sciences)
• Prof. Dr. Handan BOZTEPE (Dean of the Faculty of Health Sciences)
• Prof. Dr. Işıl İrem BUDAKOĞLU (Dean of the Faculty of Medicine)
• Assoc. Prof. Gözde KUTLU (Vice Dean of the Faculty of Fine Arts, Design and Architecture)
• Assist. Prof. Hayriye AKTAŞ DİNÇER (Director of the Vocational School)
• Yaşar ODABAŞ (Director of the Rector's Private Office)

The participants expressed their satisfaction with both the students' practical skills and their academic presentation competencies, particularly praising the variety of products, the level of creativity and the interdisciplinary approach.

This comprehensive event organized by the Department of Gastronomy and Culinary Arts enabled students to develop their professional, academic and creative skills together, offering a holistic learning experience supported by graduation projects.