Mu\u011fla S\u0131tk\u0131 Ko\u00e7man \u00dcniversitesi (MSK\u00dc) Turizm Fak\u00fcltesi Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm\u00fc bir ilke imza atarak, 2025-2026 E\u011fitim \u00d6\u011fretim Y\u0131l\u0131 A\u015f\u00e7\u0131 Ceketi Giydirme T\u00f6reni ger\u00e7ekle\u015ftirdi.
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Akademik ve sekt\u00f6rel payda\u015flar\u0131n kat\u0131l\u0131m\u0131yla Atat\u00fcrk K\u00fclt\u00fcr Merkezi\u2019nde d\u00fczenlenen t\u00f6ren, \u00f6\u011frencilerinin mesleki geli\u015fim s\u00fcre\u00e7lerini desteklemek ve sekt\u00f6rle etkile\u015fimlerini g\u00fc\u00e7lendirmek amac\u0131yla yap\u0131ld\u0131.
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A\u00e7\u0131l\u0131\u015f konu\u015fmalar\u0131yla ba\u015flayan programda, gastronomi e\u011fitiminin uygulama temelli yap\u0131s\u0131na ve mesleki disiplinin \u00f6nemine vurgu yap\u0131ld\u0131. Daha sonra ger\u00e7ekle\u015ftirilen oturumlarda, mutfak sanatlar\u0131 alan\u0131nda profesyonelle\u015fme s\u00fcrecine ili\u015fkin temel konular ele al\u0131nd\u0131.
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Etkinlik kapsam\u0131nda Pirge Akademi E\u011fitmeni F\u0131rat Erbil taraf\u0131ndan “Mutfakta Profesyonel B\u0131\u00e7ak E\u011fitimi” ba\u015fl\u0131kl\u0131 uygulamal\u0131 bir sunum ger\u00e7ekle\u015ftirildi. Bu oturumda mutfak g\u00fcvenli\u011fi, mutfakta b\u0131\u00e7ak t\u00fcrleri ve kullan\u0131m teknikleri konular\u0131nda \u00f6\u011frenciler ile interaktif bir oturum yap\u0131ld\u0131.
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Program\u0131n devam\u0131nda \u2018Aile \u0130\u015fletmelerinde Nesiller Aras\u0131 Giri\u015fimcilik K\u00fclt\u00fcr\u00fc\u2019 adl\u0131 oturum Do\u00e7. Dr. V. Hazal \u00d6zyurt ile Gastronomi ve Mutfak Sanatlar\u0131 b\u00f6l\u00fcm\u00fc \u00f6\u011frencisi \u0130smet Dural\u2019\u0131n moderat\u00f6rl\u00fc\u011f\u00fcnde ger\u00e7ekle\u015ftirildi. Oturumda i\u015fletme sahibi Mehtap \u015eeniz \u00c7ahan ile Mu\u011fla Ticaret ve Sanayi Odas\u0131 (MUTSO) Y\u00f6netim Kurulu \u00dcyesi Mehmet \u00c7ahan gastronomi sekt\u00f6r\u00fcnde s\u00fcrd\u00fcr\u00fclebilirlik, giri\u015fimcilik ve kurumsalla\u015fma s\u00fcre\u00e7lerine ili\u015fkin de\u011ferlendirmelerde bulundu.
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\u2018Gelece\u011fin \u015feflerine \u00f6neriler: Kariyer planlamas\u0131nda dikkat edilmesi gereken unsurlar\u2019 ba\u015fl\u0131kl\u0131 oturum ise Do\u00e7. Dr. Nur \u00c7elik \u0130lal ve Gastronomi ve Mutfak Sanatlar\u0131 b\u00f6l\u00fcm\u00fc \u00f6\u011frencisi Elif Erdem\u2019in moderat\u00f6rl\u00fc\u011f\u00fcnde ger\u00e7ekle\u015ftirildi. Konu\u015fmac\u0131lar gastronomi alan\u0131nda kariyer geli\u015fimi ve sekt\u00f6rel beklentilere ili\u015fkin g\u00f6r\u00fc\u015f ve \u00f6nerilerini \u00f6\u011frencilerle payla\u015f\u0131rlarken, etkinli\u011fin bir di\u011fer b\u00f6l\u00fcm\u00fcnde \u2018Marka olu\u015fturma stratejileri: S\u0131f\u0131rdan marka nas\u0131l kurulur?\u2019 adl\u0131 oturum Do\u00e7. Dr. \u015eaban Kargiglio\u011flu ve Gastronomi ve Mutfak Sanatlar\u0131 b\u00f6l\u00fcm\u00fc \u00f6\u011frencisi Sinem Palab\u0131y\u0131k\u2019\u0131n moderat\u00f6rl\u00fc\u011f\u00fcnde ger\u00e7ekle\u015ftirildi. Oturumda, marka olu\u015fturma s\u00fcre\u00e7leri ve i\u015fletmecilik deneyimleri payla\u015f\u0131ld\u0131. Program\u0131n son b\u00f6l\u00fcm\u00fcnde, mezuniyet a\u015famas\u0131ndaki \u00f6\u011frenciler i\u00e7in pasta kesim t\u00f6reni ger\u00e7ekle\u015ftirildi. Son olarak a\u015f\u00e7\u0131 ceketleri giydirilen birinci s\u0131n\u0131f \u00f6\u011frencileri, mesleki yolculuklar\u0131na ba\u015flaman\u0131n sevincini ya\u015fad\u0131.
<\/p>\n","protected":false},"excerpt":{"rendered":"
Mu\u011fla S\u0131tk\u0131 Ko\u00e7man \u00dcniversitesi (MSK\u00dc) Turizm Fak\u00fcltesi Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm\u00fc bir ilke imza atarak, 2025-2026 E\u011fitim \u00d6\u011fretim Y\u0131l\u0131 A\u015f\u00e7\u0131 Ceketi Giydirme T\u00f6reni ger\u00e7ekle\u015ftirdi. Akademik ve sekt\u00f6rel payda\u015flar\u0131n kat\u0131l\u0131m\u0131yla Atat\u00fcrk K\u00fclt\u00fcr Merkezi\u2019nde d\u00fczenlenen t\u00f6ren, \u00f6\u011frencilerinin mesleki geli\u015fim s\u00fcre\u00e7lerini desteklemek ve sekt\u00f6rle etkile\u015fimlerini g\u00fc\u00e7lendirmek amac\u0131yla yap\u0131ld\u0131. A\u00e7\u0131l\u0131\u015f konu\u015fmalar\u0131yla ba\u015flayan programda, gastronomi e\u011fitiminin uygulama temelli yap\u0131s\u0131na…<\/p>\n","protected":false},"author":1,"featured_media":76154,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-76153","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saglik"],"_links":{"self":[{"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/posts\/76153","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=76153"}],"version-history":[{"count":1,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/posts\/76153\/revisions"}],"predecessor-version":[{"id":76155,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/posts\/76153\/revisions\/76155"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=\/wp\/v2\/media\/76154"}],"wp:attachment":[{"href":"https:\/\/www.egemtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=76153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=76153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.egemtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=76153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}