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. 

The trip organized by Lecturer Muhammed Haykır included visits to businesses serving in the tourism and hospitality sector located in Antalya OSB. Culinary Program Lecturers Mustafa Görücüler and Yunus Baygül 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 students produced bread practically.

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

After students made their own cakes, chocolate training began. Here, students were informed about the history of chocolate, its varieties, and the points to be considered when using it. 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 was produced practically and offered to the students.