Important Support from the Culinary Program for the Turkish Cuisine Week Events on May 21-27

As part of the Turkish Cuisine Week events, celebrated every year between May 21-27, as the Culinary Program, we offered Rose Sherbet, Walnut Soup, and Stuffed Vine Leaves unique to Burdur. Our offerings, carefully prepared by our students under the coordination of the Culinary Program faculty members, have been appreciated by everyone. We thank our teachers and students for their efforts and dedicated work.