Collaboration in Gastronomy Education between Bahçeşehir University and SushiCo

Collaboration between Bahçeşehir University and SushiCo in Gastronomy Education

Bahçeşehir University and SushiCo, one of Turkey's leading Far Eastern restaurant chains, have signed a comprehensive collaboration in the field of gastronomic education. The BAU – SushiCo Edition – Far Eastern Cuisine Certificate Program, launched as part of this collaboration, will start on November 20. The program aims to introduce participants to the unique flavors, cooking techniques, and culinary culture of Far Eastern cuisine, both theoretically and practically.

Academia and Industry Come Together in the Same Kitchen

The signing ceremony of the collaboration held at Bahçeşehir University's Beşiktaş South Campus was attended by BAU Rector Prof. Dr. Esra Hatipoğlu, SushiCo Founding Partner Baran Dumanoğlu, and senior executives from both institutions. Speaking at the ceremony, Prof. Dr. Esra Hatipoğlu emphasized that the programs conducted under the BAU Professional (BAU PRO) umbrella are developed with an understanding that establishes direct contact with the industry.

Hatipoğlu expressed that the meeting of academic accumulation in gastronomy with the experience of strong representatives from the industry is an important gain for students. She stated that Far Eastern cuisine offers not only a technical field but also a cultural richness, adding that this program will provide participants with an international standard career perspective.

SushiCo Founding Partner Baran Dumanoğlu expressed their pleasure in combining their 28 years of industry experience with academic knowledge, stating that the collaboration aims to create lasting values in the world of gastronomy.

47 Hours of Practical Far Eastern Cuisine Experience

As part of the certificate program starting on November 20, participants will undergo a comprehensive training process of a total of 47 hours. The program content includes a wide range of practical applications, from sushi preparation techniques to varieties of noodles and rice, and from the use of wok pans to Asian soups. Trainings will be conducted by SushiCo's experienced chefs and the faculty members from the Department of Gastronomy and Culinary Arts of BAU Applied Sciences School.

Participants who successfully complete the program will have the opportunity to gain sectoral experience by doing internships at SushiCo restaurants after the evaluation process.

BAU CAMPUS: An Intercultural and Experience-Focused Learning Environment

BAU CAMPUS represents a new campus approach that brings together different disciplines and cultures, designing learning through experience. In areas like gastronomy, where intercultural interaction is strong, applied production and collaborative learning are at the center of this approach.

The intercultural interaction areas planned to be implemented at BAU CAMPUS aim not only to enable students to acquire technical knowledge but also to experience different culinary cultures, disciplines, and perspectives. Such programs that bring together academia and industry strengthen BAU CAMPUS's goal of being an experience-focused learning center.

This special program, brought to life through the collaboration between BAU and SushiCo, presents a strong example of a practical, intercultural, and industry-integrated learning model in gastronomy education.