Gastronomy and Culinary Arts Practice Kitchen
The practice courses of the Gastronomy and Culinary Arts Program take place in a practice kitchen equipped with the latest technology, offering all kinds of facilities for a comfortable and high-level education. The design of the practice kitchen is intended to allow each student to work individually and to familiarize themselves with industrial kitchen systems. The practice kitchen, used to provide students with comprehensive knowledge about the operation and management of a professional kitchen, consists of 1 main kitchen, 1 butcher shop, 1 vegetable washing section, and 1 pastry practice kitchen, where 90 students can work individually at the same time. Additionally, preparations for competitions are carried out in the practice kitchen with the aim of representing and promoting Turkish Cuisine in the best possible way internationally.
Book & Coffee Cafeteria
Located in the heart of the campus, Book & Coffee takes its name from its rich library containing works of many famous local and foreign authors and its delicious coffee offerings, making it an indispensable meeting point for MAKÜ members. With its rich variety of coffees and menus, it offers our students and staff an enjoyable break accompanied by the campus view.
On the lower floor of the cafeteria, there are practical kitchen lessons conducted by the students of the Tourism Management and Hotel Management School and Burdur Food Agriculture and Livestock Vocational School Culinary Program in the Gastronomy and Culinary Arts Practice Kitchen. These lessons bring the flavors prepared by students inspired by local and world cuisines to the menu of Book & Coffee on certain days of the week. These special dishes prepared by the students are evaluated by customers through a software, directly affecting the students' practice grades. Book & Coffee offers its visitors both the pleasure of knowledge and taste with its delicious coffees and menu enriched with student works. We invite everyone to experience this unique blend of education and gastronomy.
