Campus
Kitchen Training Classroom
Our Kitchen Training Classroom, designed for Professional Culinary Arts, Pastry & Bakery, and Advanced-Level Training Programs, provides a fully equipped professional practice environment. The classroom consists of 12 individual student stations and 1 instructor chef station.
Each student has the opportunity to work independently at their own station while comfortably following the demonstrations conducted by the instructor chefs. Depending on the workshop layout, the classroom can accommodate up to 24 participants.
Our professional kitchen training facility includes complete kitchen tool and equipment sets, hygiene and occupational safety systems, fire safety equipment, industrial kitchen appliances, and a cold storage room.
The classroom is equipped with advanced technological infrastructure and has been specifically designed in accordance with modern educational curricula.
Beverage and Service Training Classroom
Our Beverage and Service Training Classroom, designed for Professional Barista, Professional Bartending & Mixology, and Professional Beverage Service programs, is fully suitable for both theoretical and practical training sessions. The classroom has a capacity of 20 participants, with each student provided access to their own individual workstation.
The classroom features a 10-person table arrangement, as well as a dedicated bar and barista station where instructor chefs can conduct live demonstrations. It is equipped with state-of-the-art machines and professional equipment.
The Bar and Barista Classroom has also been specially designed to accommodate mixology, wine, and cocktail workshops.
Gastronomy Museum and Library
Designed with tools, utensils, and photographs used in villages, Ottoman kitchens, and European culinary traditions from ancient times to the present day, our museum also offers a dedicated space for discussions and knowledge exchange on interdisciplinary subjects such as gastronomic history, gastroanthropology, and gastrodiplomacy.
Located within the same area yet offering a separate “quiet study” environment, the Kapurcuk Library features a curated collection of books focusing on gastronomy and local history. Our library includes resources aligned with the educational curricula and continues to expand with every new contribution to gastronomic literature.
Theoretical Classrooms
Recreation and Production Areas
The garden area of our Academy covers a total of 178 square meters, of which 60 square meters have been dedicated to relaxation spaces for our students. In addition to these recreation areas, 58 square meters have been arranged as heirloom seed planting and cultivation terraces.
Alongside the Kapurcuk Field, these areas provide students with the opportunity to gain hands-on experience in planting, cultivation, and understanding the growth process of agricultural products.
Located directly opposite the Academy, the Kapurcuk Production Facility is a dedicated space where local products are processed and prepared for consumers as food products. This facility enables students to gain practical knowledge and experience regarding food production processes.