Gökçeada School of Applied Sciences (GUBY) students from the Department of Gastronomy and Culinary Arts participated in a practical training session on processed meat products, held in collaboration with Meydan Et Şarküteri, one of the program’s industry partners. The session, led by Lecturer Özkan Yazar, provided students with real-world experience in meat processing and product development.

Key Learning Outcomes:

• Butchery Demonstration:

  • Students observed the processing of a carcass lamb (ada kuzusu), learning about meat cuts and final product preparation.

  • Hands-on training covered food safety standards, meat aging techniques, and retail display practices.

• Industry Insights:

  • Detailed explanations of meat and food production stages bridged the gap between theory and practice.

  • Students gained career-relevant skills in artisanal meat processing.

Acknowledgments:

Special thanks to Cemil Ataman, owner of Meydan Et Şarküteri, for sharing his expertise and providing this valuable industry exposure.