Gastronomy Students Took Their First Step into the Profession by Donning Their White Coats
March 05
The White Coat Ceremony, organized by the Department of Gastronomy and Culinary Arts within the Faculty of Tourism at Antalya Bilim University as part of the 2025–2026 academic year, was held in our university’s conference hall with the strong participation of academics, students, and their families.
During the ceremony, where white coats—one of the most important symbols of the gastronomy profession—were worn, students took their first steps toward their future careers. Regarded as a symbol of professional identity, discipline, and commitment, the white coats represented a meaningful and proud beginning for the students.
The program began with a moment of silence and the Turkish National Anthem. Opening speeches were delivered by the Rector of Antalya Bilim University, Prof. Dr. Semih EKERCİN, and the Dean of the Faculty of Tourism, Prof. Dr. Mehmet YAZICI. In their remarks, they emphasized that gastronomy education extends beyond culinary skills alone and is shaped by a multidimensional process involving discipline, aesthetic awareness, creativity, and a strong sense of professional responsibility.
As part of the ceremony, the achievements of our Gastronomy and Culinary Arts students in national project programs were also shared with the attendees. Student projects that were entitled to receive support under the TÜBİTAK 2209-A Student Research Projects Program were introduced, highlighting our students’ competence in scientific production and project development.
In the continuation of the program, first-year students of the Department of Gastronomy and Culinary Arts wore their white coats in a ceremony attended by the university administration and academic staff. Families also accompanied the students during this special moment, and the ceremony was marked by emotional and proud scenes.
The program concluded with a group photo session attended by students, academics, and families.
As Antalya Bilim University, we continue to prepare our students for the future not only with academic knowledge but also with professional competence, self-confidence, and sectoral vision, in line with our practice-oriented education approach. The Department of Gastronomy and Culinary Arts within our Faculty of Tourism remains committed to educating qualified professionals who will meet the needs of the national and international gastronomy sector.
