"Our University Participated in Turkish Cuisine Week Activities"

Turkish Cuisine Week, organized to promote, preserve, and pass on the rich culinary heritage of Türkiye to future generations, was held this year under the theme “A Heritage at the Table.”

The program, organized under the auspices of the Governorship of Kilis, hosted by the Kilis Provincial Directorate of Culture and Tourism, and supported by our University, took place at the Historic Soap Factory Building of the Kilis Museum. The event brought together representatives of public institutions, academics, artists, and numerous invited guests.

As part of the event, the Culinary Arts Program of our Vocational School of Tourism and Hotel Management presented Turmeric and Lemon Spring Delight and Hibiscus Sherbet, which were highly appreciated by participants.

The program also featured a ceramic exhibition inspired by the historical heritage of Oylum Höyük and interpreted through a contemporary artistic perspective, as well as activities organized within the scope of Museums Week. Bringing together culture, art, history, and gastronomy, the event attracted significant interest from attendees.

Through its academic expertise in gastronomy and its commitment to the preservation of cultural heritage, our University continues to contribute to the promotion and cultural enrichment of our city.