PAUL BOCUSE ACCREDITED GASTRONOMY DEPARTMENT THAT GIVES EDUCATION UNDER THE GAU FACULTY OF TOURISM MAKES A DIFFERENCE, RAISES AWARENESS AND BESIDES OFFERING AN INTERNATIONAL CAREER CHANCE TO THEIR GRADUATES, IT CONTRIBUTES TO THE INTRODUCING OF COUNTRY’S TOURISM WITH THE CYPRUS CUISINE.

Whereas the gradual growth to be no more the regional,  the Cyprus and Mediterranean Cuisines, that take place in the fast growing dynamism of Tourism Sector in TRNC, GAU Department of Gastronomy and Culinary Arts has completed the preparations to quicken the extending to abroad.

Department of Gastronomy that gives education under the GAU Faculty of Tourism has completed the infrastructure works to interact with the modern-day gastronomy education in the international standards. It offers professional educational staff for the new students during the 2014-2015 academic years and raises the most number of Michelin star cook of world class and shape the international restaurant and gastronomy culture. Furthermore it also offers a global career chance by improving the academic cooperation with the French Paul Bocuse Institute.

Serhat AKPINAR: “We Should Take Our Places in the World Gastronomy Field as the Cypriot Cooks.”

GAU Founder Rector and Chancellor of Board of Administrators Serhat Akpınar has made important statements related to the topic and remarked that they made a bid for a long time to build the GAU Millennium Complex Redroom Gastronomy Center. He also said that “the Cypriot Cooks should take place in the world gastronomy sector and it was meant to be long time ago.

For this reason Akpınar has stated that he believes that the gastronomy culture will achieve its aim with the right education. He also remarked that he is happy to unite the world’s most prestigious Cookery school Paul Bocuse and GAU Faculty of Tourism Gastronomy Department in the same way. He also expressed that to make an “Education Cuisine” requires a very serious and extraordinary work.

Akpınar has continued; “Besides the 30 people of Demonstration Cuisine that we have made, through our family cultures we also have included pastry cuisine and for that reason both of the cuisines have become multi-purpose culture of the education world. French Paul Bocuse Institute opinion leaders too will contribute with our graduates to carry our country cuisine and tourism to the abroad and help to be introduced.

İsmet ESENYEL: “Gastronomy Department Syllabus is Full-Compatible with EU and Paul Bocuse Criteria.”

GAU Dean of Tourism Faculty and Coordinator of Le Chateau Lambouse Hotel Assist. Prof. Dr. İsmet Esenyel has stated that syllabus compatibility to the Paul Bocuse standards and orientation period, has been completed. Besides theoretical knowledge and the EU standards, he stated that the practical training kitchens will contribute to their global careers.

Esenyel has pointed out that the Cuisine and Gastronomy education should not be limited with the classroom environment likewise to the hotel management. He has underlined that they implement an intense work to their students with the practical educations to carry their hand skills to the top level. He also has emphasized that the syllabus is above the Cyprus standards in the “Kitchen and Gastronomy” education and this education will be given by the academicians of French Paul Bocuse and well educated expert Turkish Cooks.

Education in Hotel management and Culinary Arts at TRNC Will Move to the Upper Class by GAU

Esenyel added to his words that, by the end of October, GAU Gastronomy and Culinary Arts will open their doors to the amateurs and semi-pros for education and also the kitchens will host the people who are confident and want to improve theirselves. He also said that one more kitchen will be constructed to the GAU Beşiktaş Campus of İstanbul.

Besides the education of GAU and Paul Bocuse in TRNC, Esenyel has pointed out that with the kitchen and gastronomy education in İstanbul, they continue their education through improving tastes Mediterranean, Ottoman and French Culture cuisines. After re-operating the Le Chateau Lambouse Hotel to the country tourism, the menu and cooking techniques that created at Gastronomy department will convert into a laboratory that the techniques constantly will be practiced. He has underlined that the education of Hotel Management and Culinary Arts will be moved to the upper class with the 2014-2015 academic year.