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CAM STUDENTS VISITED BTA IZMIR
CAM STUDENTS VISITED BTA IZMIR

Department of Gastronomy and Culinary Arts


Our students visited BTA Catering Services Izmir as part of their CLM 202 course field trip. They had the opportunity to inspect the production areas closely with Chef Selçuk Bağ and food safety expert Esra Sevim on this visit and they learned the important phases of the production process. They also had the opportunity to forward their questions and get advices on their career developments from Akın Yorulmaz, BTA Food & Beverage Services Group İzmir and Bodrum Branch Manager and other related department managers  during the site visit.

 


FINAL EXAMS WERE HELD WITH FAMOUS JURORS
FINAL EXAMS WERE HELD WITH FAMOUS JURORS

Department of Gastronomy and Culinary Arts


Gastronomy and Culinary Arts Department CLM 301 and CLM 401 Professional Skills Laboratory, CLM 305 Turkish Cuisine, CLM 203 Arts, Design and Gastronomy courses final exams were held with the participation of experts and jury members. While students tried to interpret the techniques and recipes that they had learned during the limited time given to them in the best way, they did their best for the best plate presentation to the jury.


"ONE COOKIE ONE HOPE"
"ONE COOKIE ONE HOPE"

Department of Gastronomy and Culinary Arts


IUE Department of Gastronomy and Culinary Arts students produced colorful macarons within the scope of their “1 Cookie 1 Hope" project with their Chef Melike Konday as part of their Pastry course.  The income from the sales of the macarons will be used for the control of kidney health of primary school students.


CAM STUDENTS' VISIT TO SWISSOTEL BÜYÜK EFES İZMİR
CAM STUDENTS' VISIT TO SWISSOTEL BÜYÜK EFES İZMİR

Department of Gastronomy and Culinary Arts


CAM students visited Swissotel Büyük Efes İzmir as part of their CLM 209 course. Within the scope of this technical visit, our students had the opportunity to get acquainted with the purchasing and store room areas with the guidance of Executive Chef Sedat Buğday and his assistant. In the last stage of the event, they discussed their career development and got advices from Rıza Elibol, the General Manager of the hotel, and the related department managers and asked their questions.


"ITALIAN  CUISINE WEEK" WITH CHEF FRANCESCO PUCCI AT CAM
"ITALIAN CUISINE WEEK" WITH CHEF FRANCESCO PUCCI AT CAM

Department of Gastronomy and Culinary Arts


IUE's Culinary Arts and Management Department hosted the Italian Chef Francesco Pucci during the Italian Cuisine Week that is held annually around the world. Our students had the opportunity to work with the local products brought by the chef.


8 NOVEMBER WORLD KOKOREÇ DAY AT CAM
8 NOVEMBER WORLD KOKOREÇ DAY AT CAM

Department of Gastronomy and Culinary Arts


Today's guest of CLM 305 Turkish Cuisine course was Chef Volkan Çolak of Kokoreççi Baki Usta. With the participation of bloggers such as Gezginkereviz, harbiyiyorum and the tv show 'Ağız Tadıyla'  by Peyvend Merttürk,  students learned the subtleties of kokorec enwrapping and cooking.


WE WERE AT GASTROFEST
WE WERE AT GASTROFEST

Department of Gastronomy and Culinary Arts


GastroFest, the first gastronomy festival of Izmir, was held on 21 October 2018 at the historic Alsancak Train Station with the theme of Immigrants’ Cuisine ’. Chefs, restaurant owners, tourism agencies, food and drink writers and opinion leaders came together in İzmir for the development of gastronomy and gastronomic tourism.

Gastronomy and Culinary Arts Department also took part in the event with a booth, where visitors were served tasting plates throughout the day, as well as Chef Tolgahan Kamiloğlu made a demo on "Peninsula Migration Cuisine - Salyangoz Yahni".


MUTFAK KONAK: İZMİR LEZZETLERİ FESTİVALİ
MUTFAK KONAK: İZMİR LEZZETLERİ FESTİVALİ

Department of Gastronomy and Culinary Arts


Mutfak Konak: İzmir Lezzetleri Festivali, organized by Konak Municipality, hosted workshops, sessions, tasting events, competitions and performances that were realized by famous chefs and experts in their fields between 18-19-20 October. Activities took place in three different locations, namely Abacıoğlu Han and Mutfak Konak, located in the Historical Kemeraltı Bazaar, as well as Alsancak Dominican Avenue.

The academicians and chefs of the Gastronomy and Culinary Arts Department, who participated in the event with their sessions and workshops, tried to promote the delicious tastes and culinary culture of İzmir. During the workshops, Chef Semen Öner shared the recipe of ’Paşa Böreği’, Selcen Dabağ and Oğuz Olgun demonstrated ‘Pumpkin Meatballs and İzmir Tulum Çiçek Ekmek’, and Tolgahan Kamiloğlu preopared ‘Pumpkin Sinkonta and Minced Meat Lettuce Dish’. Sessions were held with the participation of Dr. Betül Öztürk’s speech on ’İzmir Cuisine, Yesterday and Today‘, and Lec. Selin İşevcan Ertamay and Res. Asst. Feray İrigüler’s speech on ‘Gastronomic Tourism and Social Media’


MAVİBAHÇE GASTRONOMY FESTIVAL
MAVİBAHÇE GASTRONOMY FESTIVAL

Department of Gastronomy and Culinary Arts


Mavibahçe Gastronomy Festival was held on 5-7 October 2018 at Mavibahçe Mall in İzmir. It was held with sessions and workshops of the master chefs, academicians and professionals who are dedicated to culinary world.

Gastronomy and Culinary Arts Department lecturer Dr. Betül Öztürk took part with her session titled as 'Career in Gastronomy' within the scope of the event along with workshops from department instructor chefs; Tolgahan Kamiloğlu with 'Hidden Recipes in the Coastal Aegean', Semen Öner with 'Classical Aegean Desserts', Selcen Dabağ  with 'Vegan and Vegetarian Nutrition', and Oğuz Olgun with 'Aegean Bread Culture and Bread Making' workshops.


''LEADER CHILDREN AGRICULTURE CAMP' EVENT AT CAM
''LEADER CHILDREN AGRICULTURE CAMP' EVENT AT CAM

Department of Gastronomy and Culinary Arts


Bornova Ali Suavi Elementary School's 4th grade students were the guests of Department of Culinary Arts and Management as part of Ministry of Food, Agriculture and Livestock's LEADER CHILDREN AGRICULTURE CAMP Project. They were informed about the diversity of nutrition and the benefits of fresh herbs; as well as learning the subtleties of the culinary arts by helping the culinary students in the kitchen and service.


 

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