Final International University’s Ünal Çağıner Faculty of Tourism and Culinary Arts, Gastronomy and Culinary Arts program, has added another valuable collaboration to its industry partnerships, offering students the opportunity to gain hands-on experience in a professional kitchen environment. As part of this initiative, students participated in a practical culinary workshop conducted in cooperation with the experienced kitchen team of Grand Opera Hotel Chef Restaurant.

Within the scope of this collaboration, students will regularly visit Grand Opera Chef Restaurant on scheduled dates as part of their internship programs and professional kitchen observation activities. Through this partnership, they will have the chance to observe the dynamic structure of the hospitality industry firsthand and apply their theoretical knowledge in a real-world setting.

The first week of the program focused on “Carcass Cutting Techniques.” During the session, students practiced the professional breakdown of a full lamb carcass, learned to identify different meat sections, and explored how each cut is best utilized in culinary applications.

Under the leadership of Executive Chef Cafer Çalışkan, the Grand Opera Chef Restaurant team guided students throughout the workshop. Participants gained valuable practical insights into kitchen discipline, teamwork, and meat processing techniques, enhancing their professional skills and industry understanding.

The Department of Gastronomy and Culinary Arts at Final International University extended its sincere gratitude to the Grand Opera Chef Restaurant team for their warm hospitality and support in contributing to the students’ professional development.

Through such collaborations, Final International University continues to prepare its gastronomy students as skilled, innovative, and practice-oriented professionals ready to excel in the culinary world.