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.
In the jury of CLM 301 Professional Skills Laboratory, Chef Maksut Aşkar from Neolokal Restaurant, Chef Melih Demirel from Frankie Restaurant, Food Stylist and Consultant Dilek Yetkiner, food blogger Eralp Orhan and Salih Seçkin Sevinç; in the jury of the CLM 401 Professional Skills Laboratory course, Chef Osman Sezener from Ristorante Pizzeria Venedik & Od Urla, Chef Yoldaş Sönmez from Bodrum Ent Restaurant; Chef Melodi Sezener from Ristorante Pizzeria Venedik, food blogger Salih Seçkin Sevinç evaluated the plates accompanied by department instructor Chefs Tolgahan Kamiloğlu and Ayşe Arsan.
Instructor Chef Selcen Dabağ's CLM 305 Turkish Cuisine course jury was Chef Ahmet Güzelyağdöken from Balmumu Restaurant, Executive Chef Murat Yıldız from İzmir Mövenpick Hotel, Chef Volkan Çolak from Kokoreççi Baki Master and Chef Owner Seçkin Aysal from Seçkin Meat & Barbecue. Finally, CLM 203 Art, Design and Gastronomy course plate evaluation was executed by Instructor Chefs Tolgahan Kamiloğlu and Selcen Dabağ and Salas Restaurant Chef Sinem Türtat.