The book The Historical and Cultural Dimensions of Turkish Cuisine, which Lecturer Büşra Diken Çolak contributed as a chapter author, has been published Posted on09 Jan 2025
IMC –English Client Meetings and Communication Techniques with Colleagues In-Class Activity Posted on27 Dec 2024
As the Gastronomy and Culinary Arts Department, We Participated in the “Healthy Mind, Healthy Body” Event Organized by Healin Foods! Posted on16 Dec 2024
