SUBU students received Cheese Tasting Training in collaboration with the business world

Cheese Tasting Training was provided to SUBU Sapanca Tourism Vocational School students by expert trainers in collaboration with the business world. Sakarya University of Applied Sciences (SUBU) Sapanca Tourism Vocational School provided Cheese Tasting Training in collaboration with the business world to the students of the Culinary Arts Program and Pastry Bakery Program. As a business partner in the organized event, chefs and regional sales managers of a company participated. The cheese training presented by Chef Okan Kadir Celep and Chef Harun Can Gürbüz aimed to contribute to students preparing for internships and graduation. Imported cheese tastings were prepared for the students, including varieties such as emmental, gouda, roquefort, parmesan, gruyere, edam, gorgonzola, brie, camembert, and Dutch smoked cheese, providing information on their origins, usage, and storage conditions. The importance of cheese in the kitchen, what to consider during presentation, and the diversity it brings to menus with complementary products were explained. At the end of the training, a certificate of appreciation was presented by Dr. Assistant Professor Arif Erdinç Emrem, the Deputy Director of Sapanca Tourism Vocational School, to those who contributed. Sapanca Tourism Vocational School’s Department Head of Hotel, Restaurant, and Catering Services, Instructor Taner Öztürk, emphasized the value of the support provided by the company to the organization, highlighting that a valuable collaboration was achieved for the students’ education and learning. He also stated that they will continue to bring the business world together with students to educate them in a way that will benefit their future work areas. Cengizhan Akmantar, the Regional Manager of the company, noted that they always support education with great pleasure and will continue to do so, mentioning that they conduct similar trainings nationwide.