The “Fish and Seafood Workshop”, the first event of the workshop series organized by the Gastronomy Club of Balıkesir University Burhaniye Faculty of Applied Sciences (BUBFA), was held under the instruction of BUBYO Practice Hotel Executive Chef Cihat Yılmaz. The workshop served as a comprehensive training session in which students were able to observe the fundamental preparation processes for fish and seafood through hands-on practice.
The event was also attended by Burhaniye Faculty of Applied Sciences Dean and Gastronomy Club Advisor Prof. Dr. Mehmet Oğuzhan İlban. During the workshop, students were taught professional kitchen procedures such as proper storage conditions for fish, basic pre-preparation techniques, steaming methods, fish stock preparation, sea bass meze preparation, and shrimp bisque production.
Chef Cihat Yılmaz provided students with professional knowledge and practical skills by explaining in detail the industry standards used during the preparation stages.
REINFORCING KNOWLEDGE THROUGH PRACTICE
In his evaluation following the workshop, Dean Prof. Dr. İlban stated:
“The main goal of gastronomy education is to reinforce knowledge through practice. In line with this objective, these workshops play a critical role in preparing our students for the professional sector. As a faculty, we will continue to support every initiative that contributes to enhancing our students’ vocational competencies. I would like to thank Chef Cihat Yılmaz for his valuable contribution.”
The Fish and Seafood Workshop concluded as a productive practical event in which students closely explored techniques for processing and cooking fish and seafood. BUBFA announced that it will continue to diversify and offer high-quality workshop programs supporting gastronomy education in the upcoming period.
