Fish and Seafood Workshop Held at BUBFA
The “Fish and Seafood Workshop”, organized by the Gastronomy Club operating within Balıkesir University Burhaniye Faculty of Applied Sciences (BUBFA), was implemented as a comprehensive training program aimed at improving students’ professional skills. The workshop was planned as the first stage of a series of continuing training programs, allowing students to both reinforce their theoretical knowledge and gain practical experience.
Goal in Practical Training: Reinforcing Knowledge
The training was conducted by Cihat Yılmaz, the Kitchen Chef of the BUBFA Practice Hotel. Faculty Dean and Gastronomy Club Advisor Prof. Dr. Mehmet Oğuzhan İlban also attended the workshop and interacted directly with the students. Emphasizing the importance of reinforcing knowledge through practice in gastronomy education, Prof. Dr. İlban stated:
“Such workshops play a critical role in preparing our students for the sector. Transforming theoretical knowledge into practice is extremely important for improving their professional competencies.”
Students Learned Fish and Seafood Through Practice
During the workshop, students received comprehensive hands-on training on topics such as proper fish storage conditions, basic pre-processing techniques, cooking with the steaming method, preparing fish stock, making sea bass meze, and preparing shrimp bisque. Participants learned each step by experiencing it themselves and had the opportunity to reinforce seafood preparation and cooking techniques in practice.
At the end of the training, students gained new methods they could confidently apply in the kitchen. Prof. Dr. İlban stated that similar activities aimed at improving students’ professional competencies will continue and said:
“As a faculty, we value all activities that support our students in preparing for the sector. Such practical trainings help our students step into professional life more prepared. I would like to thank Chef Cihat Yılmaz for his contributions.”
Event Successfully Completed
The Fish and Seafood Workshop was successfully completed as a productive event that enabled students to learn processing, preparing, and cooking techniques for fish and seafood through hands-on practice. With the knowledge and experience they gained, participants will be able to take part in the gastronomy sector in a more equipped and confident manner.
The workshop also helped students develop essential kitchen skills such as teamwork, time management, and hygiene. It is planned that this comprehensive training program will continue in the future by expanding it with different types of fish and seafood.
