The exhibition was held on May 29–30, 2025, at A Block, -1st Floor Foyer Area. During the event, students from the Department of Gastronomy and Culinary Arts presented their projects developed within different courses, delivering presentations that were both creative and academically impressive. The opening ceremony was attended by Rector Prof. Bahri Şahin, Vice Rectors, Dean of the Faculty of Applied Sciences Prof. Kamil Kaya, Associate Deans, all academic staff within the faculty, faculty members of the Department of Gastronomy and Culinary Arts, and many students. The exhibition, which received great interest from the academic staff, became a strong reflection of interdisciplinary cooperation and student-centered education.
Within the scope of the GSY422 Graduation Project course, under the supervision of Head of the Department of Gastronomy and Culinary Arts, Asst. Prof. Nevruz Berna Tatlısu, students examined the culinary characteristics of a selected province in Türkiye and prepared poster presentations and traditional recipe applications reflecting its regional cuisine. The same theme was also addressed by the English program students within the GAS422 Graduation Project course. Under the guidance of Asst. Prof. Rehab Ahmed Mohamed Elgamil, students analyzed regional culinary cultures of different provinces and prepared both visual and practical presentations.
Another notable project by the students was exhibited within the GSY224 Food Design and Sensory Analysis course. Under the supervision of Asst. Prof. Kübra Sağlam, students presented their original creative recipes to visitors as both poster and product presentations. These projects evaluated visual aesthetics, sensory analysis, and innovative approaches together. Special thanks were extended to the kitchen chefs who supported students throughout the planning, preparation, and presentation stages of their kitchen applications during these processes.
Throughout the exhibition, visitors encountered a wide range of gastronomic presentations, from regional flavors to contemporary designed recipes. Participants had the opportunity to experience both the cultural sensitivity and technical competencies of the students.
The contribution of the Department of Gastronomy and Culinary Arts to this exhibition reinforced Istanbul Gelisim University’s practice-based, project-oriented, and creative educational approach by effectively reflecting student productivity and academic supervision in practice. Appreciation was expressed to the faculty members who took part in organizing the event: Head of the Department of Gastronomy and Culinary Arts, Asst. Prof. Nevruz Berna Tatlısu; Asst. Prof. Rehab Ahmed Mohamed Elgamil; Asst. Prof. Kübra Sağlam; Research Assistant Gizem Hülağa Kaderoğlu; Research Assistant Berna Tellioğlu; Research Assistant Cem Keskin; Chef Didar Başgöze; and Yiğit Yeşilcan.
