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DEPARTMENT OF HOTEL, RESTAURANT AND CATERING SERVICES

Our Lecturer Hüsnü KASAR Was a Guest on TRT Radio

21.11.2024 11:06

Lecturer, head of the Cooking program of the Hotel Restaurant and Catering Services Department. officer

Hüsnü Kasar was the live broadcast guest of TRT Radio Erzurum "Bölge Gündemi" program.

Kasar, general characteristics of Korean cuisine, including the characteristics of Far Eastern cuisines

gave information about. When talking about the food culture of Korean society, Korean cuisine

sesame and sesame oil, garlic, ginger, fried chili and soy sauce are commonly used

is used and Korean cuisine has been shaped by the geographical structure of Korea. three sides of the country

Since it is surrounded by sea, seafood is abundant in Korean cuisine.

We can say. In regions where rice farming is done, rice grows in areas that are not suitable for rice farming.

Beans and soy are quite common in these regions. The most important features of Korean cuisine

It allows food to be stored for a long time and consumed in a healthy way.

It is a fermentation method. Soy is among the most commonly known fermented foods.

Products such as bean paste and kimchi are included.

Talking about education and training, Kasar said that Korean culinary culture, especially the world's

For the contribution of learning cuisine to students, 40 students will be educated in the 2021-2022 academic year.

Muş Alparslan University Social Sciences Vocational School Hotel with student quota,

Restaurant and Catering Services Cooking program has been opened. As a program, it depends on the region and the province.

Many students from abroad have received education and continue to receive education. In addition to Turkish cuisine

The cuisines of countries such as Mexico, Morocco, Italy, France and Germany are studied both theoretically and

They learn practically.

One thing that makes us proud is that our students look good after graduation.

It is about reaching positions and doing good things. For example; At our Korean cuisine event

Bedirhan Ortaç, who is an instructor, is our graduate student. Also a culinary graduate

While some of our students continue to work in the private sector, some of them work as chefs.

They work as civil servants. We are very happy to receive the news of this.

he said.