Paul Bocuse Accredited Gastronomy Department which gives education under the GAU Faculty of Tourism makes a difference, raises awareness and also offers an international career opportunity to graduates, it contributes to the introduction of the country’s tourism with Cyprus cuisine.

Growth will no longer be regional for the Cyprus and Mediterranean Cuisines as with the fast growing dynamism of the Tourism Sector in the TRNC, the GAU Department of Gastronomy and Culinary Arts has completed the preparations to hasten extending overseas.

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

Serhat AKPINAR: “We Should Take Our Place in the World Gastronomy Field as 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 their 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 very serious and extraordinary work.

Akpınar 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.  The French Paul Bocuse Institute opinion leaders too will contribute with our graduates to carry our country cuisine and tourism overseas and help to introduce it”.

İsmet ESENYEL: “Gastronomy Department Syllabus is Fully-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 Cuisine and Gastronomy education should not be limited with the classroom environment likewise to the hotel management. He has underlined that they implement intense work for their students with the practical education to carry their hand skills to the top level. He also has emphasized that the syllabus is above the Cyprus standards in “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 in the TRNC will move to the Upper Class by GAU

Esenyel added 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 themselves. 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 the TRNC, Esenyel has pointed out that with the kitchen and gastronomy education in İstanbul, they continue their education through improving the tastes of the Mediterranean, Ottoman and French Culture cuisines. After re-opening of  the Le Chateau Lambouse Hotel to the country’s  tourism, the menu and cooking techniques created at the Gastronomy Department will convert into a laboratory where the techniques will be constantly 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.