TURKISH CUISINE WEEK
As part of Turkish Cuisine Week, the Culinary Arts Program at Yozgat Bozok University Vocational School organized a special event to preserve and promote the traditional culinary heritage of Yozgat.
During the event, a selection of the region's traditional dishes that are at risk of being forgotten—including Gilik Köfte, Green Tomato Stew, Çullama, Helle Soup, Flour Halva, and Haside—were carefully prepared and presented to participants. The event highlighted the rich gastronomic heritage of Yozgat while offering visitors the opportunity to experience authentic local flavors.
The primary aim of the event was to revive awareness of Yozgat's traditional cuisine among the local community and to introduce this valuable cultural heritage to younger generations. By showcasing these authentic regional dishes, the Culinary Arts Program reaffirmed its commitment to preserving Türkiye's rich culinary traditions and passing them on to future generations
ERASMUS DAYS EVENT ORGANIZED BY THE CULINARY ARTS PROGRAM
As part of the Erasmus Days celebrations, organized by the International Relations Office of Yozgat Bozok University to promote the Erasmus Programme and encourage student participation in international mobility opportunities, a series of events was held at the Erdoğan Akdağ Congress and Culture Center. The event was attended by Acting Rector Prof. Dr. Güngör Yılmaz, Vice Rectors Prof. Dr. Şenol Akın and Prof. Dr. Yücel Güney, Secretary General Prof. Dr. Uğur Kölemen, Dean of the Faculty of Education Prof. Dr. Nezahat Güçlü, academic staff, and students.
As part of the Erasmus Days programme, the Department of Hotel, Restaurant and Catering Services – Culinary Arts Program organized the 1st International Food Day on 13 October at 12:00 p.m., featuring World Cuisines Exhibition and Tasting Event. A cocktail reception was also held on the same day at 4:00 p.m.
During the World Cuisines Exhibition and Tasting Event, participants had the opportunity to sample a variety of international dishes, including Sushi, Dango, Polenta, Shushumow, Semolina Halva, Stuffed Grape Leaves, Pierogi, Hummus, Bosnian Pie (Burek), Turkmen Pilaf, Samsa Pastry, Jollof Rice, Azerbaijani Goğal Pastry, and hemp-based bakery products.
The international delicacies, prepared by Lecturer Soner Beşcanlar, Lecturer Uğur Eren Taşkesen, Lecturer Alparslan Mustafa Tuncer, and the second-year students of the Culinary Arts Program, attracted significant interest from visitors throughout the event.
CULINARY ARTS PROGRAM AT YOZGAT PROMOTION DAYS
The Culinary Arts Program represented Yozgat Bozok University at the Yozgat Promotion Days, held in Ankara between 27–30 October 2022. During the event, the program showcased the rich culinary heritage of Yozgat by preparing and presenting the region's traditional Bulgur Pilaf with Goose Meat.
The traditional dish was served to distinguished guests, including Vice President Fuat Oktay, Minister of Justice Bekir Bozdağ, Members of Parliament Yusuf Başer and Ethem Sedef, Governor of Yozgat Ziya Polat, and Mayor Celal Köse.
The local specialty, prepared by the students of the Culinary Arts Program, was also offered to visitors attending the promotion event, providing them with an opportunity to experience Yozgat's traditional cuisine. In addition, hemp-enriched bakery products developed and presented by the Culinary Arts Program received considerable appreciation and positive feedback from participants, highlighting the program's commitment to combining local culinary traditions with innovative food production practices.
GASTRONOMY TALKS
The Gastronomy Talks series, organized by the Culinary Arts Program, continues to bring together distinguished guests from the field of gastronomy. Held weekly for over a month, the series has become both a source of inspiration for Culinary Arts students and a platform that connects esteemed academics dedicated to gastronomy education from across Türkiye.
The events encourage active student participation, allowing students to ask questions directly to the guest speakers during each session. Through these interactive discussions, participants gain valuable insights into current developments, academic research, professional experiences, and career opportunities within the field of gastronomy.
Serving as an important component of students' academic and professional development, the Gastronomy Talks series aims to broaden students' perspectives, strengthen their professional networks, and support their career planning. The program will continue to be held on a weekly basis with new guest speakers from academia and the gastronomy industry.
CULINARY ARTS STUDENT ACHIEVES SUCCESS IN THE “TRANSFORMATION IN THE KITCHEN” COMPETITION
A student from the Culinary Arts Program successfully represented Yozgat Bozok University in the "Transformation in the Kitchen" competition, organized under the slogan "There is Transformation in the Kitchen" through the collaboration of Kayseri University and the Talas Municipality.
Under the supervision of Lecturer Uğur Eren Taşkesen, our student Gülay Arslan competed in the fish category, where participants were evaluated based on presentation, hygiene, and zero-waste principles. Competing against students from universities across Türkiye, she advanced to the final round and proudly represented our university, achieving fourth place in the national competition.
With her final dish, Gülay Arslan impressed the jury by presenting an original recipe centered on local and seasonal ingredients while promoting food waste reduction. Her innovative approach to sustainable gastronomy and her creative culinary presentation received high praise from the competition judges.
