SUBÜ Sapanca Tourism Vocational School organized a practical training program for students of Lokman Hekim Vocational and Technical Anatolian High School.

Sakarya Applied Sciences University (SUBÜ) Sapanca Tourism Vocational School organized a practical training program for students studying in the Food and Beverage Services Department at Sapanca Lokman Hekim Vocational and Technical Anatolian High School. The training program, led by Taner Öztürk, Head of the Hotel, Restaurant, and Catering Services Department at Sapanca Tourism Vocational School, demonstrated the preparation of fresh pasta and pasta sauces from Italian cuisine. During the training, Serra Peksöz and Melike Keskin, graduates of the Culinary Arts Program, assisted Öztürk. At the end of the training, school principal Mehmet Ali Garip thanked Lecturer Taner Öztürk and presented him with a plaque.

All details were explained

As part of the training, students learned how to prepare fresh pasta varieties such as tagliatelle, fettucine, ravioli, and tortellini, as well as the techniques for making different pasta sauces, especially tomato-based and creamy sauces. In addition, detailed information was provided about parmesan and ricotta, two of Italy's most prominent cheeses, and their production processes, uses, and varieties were introduced. Another topic covered in the training was the nutritional value of semolina flour and its uses in professional kitchens. During the event, which was also attended by Gözde Öztürk, a teacher from the Food and Beverage Services Department at Sapanca Lokman Hekim MTAL, students had the opportunity to taste the products they prepared. Additionally, high school students preparing for university were informed about SUBÜ's relevant departments and programs.