The Annual Gastronomy and Culinary Arts Educational and Cultural Tour, traditionally organized by the Eastern Mediterranean University (EMU) Faculty of Tourism, was held this year across the cities of Gaziantep, Şanlıurfa, Mardin, and Diyarbakır. Coordinated by Assist. Prof. Dr. Nazenin Ruso Kandemir, Chair of the EMU Community Involvement Center (CIC), the tour was attended by Assist. Prof. Dr. İlkay Yorgancı, Acting Dean of the Faculty of Tourism, as well as academic and administrative staff from the Faculty of Tourism, alongside faculty members and students from various other departments.
As part of the program, students had the opportunity to explore the rich gastronomic heritage, cultural values, and historical fabric of the Southeastern Anatolia Region first-hand. Throughout the tour, they met with experts in their respective fields and enhanced their professional knowledge and practical skills through a series of hands-on training activities. In this regard, students participated in a workshop on Mardin cuisine and gluten-free foods conducted by Chef Süleyman Engin at Mardin Artuklu University, where they gained valuable practical experience while developing a deeper understanding of the region’s distinctive culinary traditions.
At the end of the program, participants were presented with certificates of participation. Moreover, students further enhanced their professional competencies in pastry arts through training sessions delivered by Pastry Chef Mustafa Yılmaz in Diyarbakır. In recognition of their valuable contributions to the program, commemorative plaques were presented to the participating chefs by Assist. Prof. Dr. İlkay Yorgancı, Acting Dean of EMU Faculty of Tourism.
In addition to the professional training activities, students visited some of the region’s most significant historical and cultural landmarks, including Göbeklitepe, the Zeugma Mosaic Museum, the Gaziantep Culinary Museum, Sıla Mansion, and Halfeti, gaining first-hand insight into the rich cultural heritage of Southeastern Anatolia. Exposure to the region’s culinary traditions, historical heritage, and local way of life provided students with a broader perspective on their academic and professional education.
“Fostering Sensitivity to Social Values”
Commenting on the program, Assist. Prof. Dr. Nazenin Ruso Kandemir, Chair of the EMU-CIC, emphasized the importance of preserving and passing on cultural heritage to future generations. She noted that activities of this kind not only enhance students’ cultural awareness but also foster a greater appreciation of social values.
“Contributing Students’ Comprehensive Development”
Acting Dean of EMU Faculty of Tourism, Assist. Prof. Dr. İlkay Yorgancı, stated that such educational visits play a vital role in students’ academic and professional development. She emphasized that one of the fundamental components of tourism education is providing students with the opportunity to experience different destinations, cultures, and gastronomic traditions first-hand. Assist. Prof. Dr. Yorgancı further noted that engaging with industry professionals, exploring regional cuisines in their authentic settings, and discovering the historical heritage of different destinations are invaluable learning experiences for students, adding that such opportunities make a significant contribution to their holistic development.