Eastern Mediterranean University (EMU), Faculty of Tourism, Department of Gastronomy and Culinary Arts program students and Tourism Management program students have actively took part at EMU Beach Club throughout the summer season, gaining professional experience as well as providing significant contributions to the facility.

Great Tastes from the Students of Gastronomy and Culinary Arts Program

Working alongside a specialist chef and an experienced kitchen team, students of the EMU Faculty of Tourism, Department of Gastronomy and Culinary Arts, have the opportunity to learn professional culinary discipline hands-on. Working on areas such as the snack bar, meat dishes, salads, breakfast, hamburger and À La Carte dishes, the students strengthen their theoretic trainings through the practical applications, offering tasteful and quality food to the visitors.

The collaboration of the EMU Gastronomy and Culinary Arts Program helps students start their careers better prepared while also enhancing the taste and service standards at EMU’s Marine Facilities.

Support from Tourism Management Program Students

Tourism Management students also gain hands-on experience over the summer by working in departments such as service, purchasing, reception, and cashiering, putting their classroom knowledge into practice while building valuable skills.

“Our Students’ Contribution in the Success of Our Facilities is Crucial”

Expressing the Faculty’s contentment on the hard work and contributions of the students, Dean of EMU Faculty of Tourism Assist. Prof. Dr. İlkay Yorgancı stated; “Students from the Gastronomy and Culinary Arts Program and the Tourism Management Program reflect our university’s spirit of hospitality through their work while advancing their professional skills. Their enthusiasm, creativity, and effort are key contributors to the success of our facilities”.

Assist. Prof. Dr. Tuna Karatepe, the Supervisor of the EMU Gastronomy and Culinary Arts Program and Vice Dean of EMU Faculty of Tourism, noted that EMU Gastronomy and Culinary Arts Program students actively take roles on matters including menu planning, culinary organization, and hygiene and food safety during their internship period at EMU Beach Club. Assist. Prof. Dr. Karatepe also underscored that students get the chance to improve their creativity through the practical applications, and said; “While the students introduce creative dishes and new flavour ideas to the facility, they gain practical experience, collaborate with professional teams, and further develop their culinary skills in a real kitchen setting”.

In his remarks, Assist. Prof. Dr. Ali Özduran, the Supervisor of the EMU Tourism Management Program and Vice Dean of EMU Faculty of Tourism, highlighted that students gain hands-on experience in customer relations, event planning, front office, and service management during their internships, applying their classroom knowledge in real-world settings. He added, “Students help enhance service quality and guest satisfaction at the facility, while the facility gives them a chance to understand industry dynamics and strengthen their communication and management skills.”

Ali Rıza DOĞAN – Specialist Chef

Our aim is to prepare students for professional life after graduation by giving them the chance to apply what they learn in class and gain practical experience. Students working at EMU Beach Club Facilities gain hands-on experience with a 104-item menu. They receive world-class training and, through their internships, develop valuable skills that give them an edge in their future careers. I am very pleased with both the services our students provide and the feedback we receive.

What did the students say?

Hilmican YILDIRIM - Gastronomy and Culinary Arts Program, 4th Year Student

I am currently doing my internship at the EMU Beach Club, and I am very happy to be here. I believe this experience will help me grow professionally and deepen my knowledge in my field. I am working in both the kitchen and service areas, and gaining hands-on experience in these fields is a valuable and important opportunity for us.

Rojin YEMEN - Gastronomy and Culinary Arts Program, 2nd Year Student

I am completing my internship in the kitchen, pastry, and bar sections. This experience allows us to put the theoretical knowledge we’ve gained in our studies into practice, which I find highly valuable. Working alongside expert instructors and professional chefs gives us the chance to learn from their experience, making it an important opportunity for our professional growth.

Laone CHILISA – Tourism Management Program 3rd Year Student

I work as a waitress at EMU Beach Club and help out in the bar during peak times. I believe the skills and experience I am gaining here will be highly beneficial for my future career.