Culinary practices within the International Cuisines course for Tourism Management Department students were implemented under the guidance of Lecturer Mehmet Anıl KÜÇÜKYAMAN, in line with the applied education approach needed by the tourism sector. The study addressed international culinary culture and contemporary gastronomic approaches through practical application.
During the training, students developed fusion cuisine examples by evaluating fundamental elements of world cuisines such as lemon zest, crudités, canapés, and bruschetta using confit techniques. Unique presentations such as "Minimal Harvest: Silky Crudité Texture with Lemon Zest" and "Artisan Bruschetta with Deglazed Onion & Garlic Confit" stood out in the fine dining dishes created during the applications.
Furthermore, plating techniques and food styling applications from different national cuisines were presented from a tourism sector perspective; emphasis was placed on aesthetic presentation as well as guest experience, product perception, and brand value creation processes.
All implemented practices were planned and organized in accordance with occupational health and safety, hygiene, and sanitation principles.
This training aims to develop students' practical skills, creative presentation abilities, and an international culinary vision.
