Burdur Mehmet Akif Ersoy University (MAKÜ) Food Agriculture and Livestock Vocational School Hotel Restaurant and Catering Services Department Culinary Program students were organized a technical trip within the scope of the "Bakery Products and Desserts II" course. 

Within the scope of the trip organized by Lecturer Muhammed Haykır, businesses serving in the tourism and hotel sector located in Antalya OSB were visited. Lecturer Mustafa Görücüler and Lecturer Yunus Baygül from the Culinary Program Teaching Staff also participated in the trip. Within the scope of the trip, students were first informed about the business and the food materials used.

Later, information was given about bread varieties and production, and bread production was carried out practically by the students.

While important points about sponge cake and fresh cake were conveyed, on the other hand, students were given training on making and coating fresh cakes.

After the students made their own cakes, chocolate training was started. Here, students were informed about the history, varieties, and points to be considered while using chocolate. It was emphasized that boutique pastry production is a sector in itself and its diversity. Then, the stages of filled chocolate production were shown to the students and the chocolates were tasted.

Finally, information was given about the history of ice cream, its importance today, and its production techniques, and ice cream production was carried out practically and ice cream was offered to the students.