Balıkesir University Burhaniye Faculty of Applied Sciences (BUBFA) hosted a special event that brought together students, chefs, and industry professionals.
Chef Nevin Aydın Us, member of the Gastronomy Stars Alanya Association, conducted an interactive workshop on olive oil bread making with students at BUBFA. The event was organized with the support of the BUBFA Gastronomy Club and the Eco-Life Club.
The workshop was attended by students from the Departments of Gastronomy and Culinary Arts and Tourism Management, as well as Mehmet Cavlı, Operations Manager of Komili Olive Oil Ayvalık, Prof. Dr. M. Oğuzhan İlban, Dean of BUBFA, Lecturer Kaya Nihat Pekbay, Advisor of the Gastronomy Club, and Prof. Dr. Sabriye Çelik Uğuz, Advisor of the Eco-Life Club.
During the event, students learned how to fold, shape, and decorate the fermented doughs by hand before baking them. The breads were prepared using Komili Olive Oils and Tellioğlu Flours. The workshop, filled with color and creativity, offered students a hands-on opportunity to learn about traditional bread-making while enjoying a fun and engaging atmosphere.
At the end of the event, Dean Prof. Dr. M. Oğuzhan İlban emphasized the importance of practical training for students, stating:
“As Burhaniye Faculty of Applied Sciences, we place great importance on our students’ development through applied education. We also aim to increase the number of such events that bring our students together with experienced professionals from the industry. Teaching the significance of olive oil and flour in local gastronomy, as well as promoting a sustainable culinary culture, is highly valuable to us. I sincerely thank everyone who contributed to this event.”
BUBFA continues to organize similar activities that both enhance students’ professional competencies and promote the values of local gastronomy through hands-on, experience-based learning.
