GAU Gastronomy Department which gives education under the Faculty of Tourism is creatıng a difference and awareness with the approval of Paul Bocuse. In addition to providing graduates with an international career opportunity it is making a significant contribution to the introduction of country’s tourism with cyprus cuisine.

Cyprus and Mediterranean Cuisine is part of the fast growing dynamism of the Tourism Sector in the TRNC, and GAU Department of Gastronomy and Culinary Arts has begun extending overseas.

To bring today’s gastronomy education to international standards, the Gastronomy Department working within GAU Faculty of Tourism has completed its infrastructure work. It offers professional educational staff for the new students during the 2014/2015 academic year and with the improvised cooperation of the French Paul Bocuse Institute, which has raised the largest number of Michelin star cooks in world standards and shaped the international restaurant and gastronomy culture, it offers students a global career opportunity.

Serhat AKPINAR: “We should take our place in the World of Gastronomy as Cypriot Cooks”

GAU Founding Rector and Chancellor of the Board - Serhat Akpınar made important statements on the subject and remarked that the program had about 2 years of preparatory work and said they struggled to build the infrastructure to be the GAU Complex Redroom Gastronomy Center. He also said that “Cypriot cooks need to have a place in the world of gastronomy and I see that the time has already arrived.”

For this reason, Akpınar stated that he believes gastronomy culture will achieve its aim with the right training. He also remarked that he is happy to unite the world’s most prestigious cooking school - Paul Bocuse with the 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 person Demonstration Kitchen, we have made though our family culture, we included a pastry kitchen and with this understanding, while both culinary education will turn into multipurpose culture of the education world,  opinion leaders of Paul Bocuse Institute will make an important contribution with our graduates to move and introduce  our local cuisine and tourism overseas.”

Education in Hotel Management and Culinary Arts at TRNC will move to the Upper Class by GAU

Akpınar added that, by the end of October, GAU Gastronomy and Culinary Arts will open their doors to the amateurs and semi-professionals for education and also the kitchens will host the people who are confident and want to improve themselves. He also stated that one more kitchen will be constructed at the GAU Beşiktaş Campus in İstanbul.

Besides the education of GAU and Paul Bocuse in the TRNC, Akpınar pointed out that with the kitchen and gastronomy education in Istanbul, they continue their education through improving tastes of the Mediterranean, Ottoman and French Culture cuisines. After the re-opening of the Le Chateau Lambousa 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 constantly be practiced. He has underlined that the education of Hotel Management and Culinary Arts in North Cyprus will be moved to the upper class with the academic year.