The external stakeholder meetings organized by the Gastronomy and Culinary Arts Department of Gümüşhane University's Faculty of Tourism as part of the 2025 program were successfully held. The meetings, aimed at evaluating the alignment of the department's new curriculum with sector expectations and exploring collaboration opportunities, were attended by academic staff as well as sector and foreign language stakeholders.

As part of the external stakeholder meetings, the first meeting was held online on December 23, 2025, with teaching staff from various units and institutions who teach foreign language courses. The meeting addressed the foreign language courses included in the Gastronomy and Culinary Arts Department's curriculum, changes in the hours and content of English courses, and adjustments regarding second foreign language courses such as Russian and Arabic. While participants generally evaluated the curriculum updates positively, opinions and suggestions were shared regarding the reorganization of language course hours and the improvement of technical infrastructure.

Face-to-face meetings were also held with sector representatives as part of the 2025 external stakeholder meetings. On December 30, 2025, a meeting was held with officials from Ramada by Wyndham Gümüşhane to evaluate the suitability of the department's new curriculum to industry needs. Topics highlighted included food waste, hygiene, food regulations, regional culinary culture, and opportunities for students to gain industry experience. Collaborations such as part-time work and internship opportunities for students, as well as discounted services at events, were also discussed.

In another meeting held on the same day, an exchange of views took place with the management of Yeni Gümüş Hotel. The industry representative stated that the new curriculum generally met industry expectations and emphasized the importance of university-industry collaboration in developing a regional main course dish unique to Gümüşhane.

The goal is for the opinions and suggestions received from these external stakeholder meetings to contribute to improving the quality of education and training in the department and to better prepare students for the industry. The Gastronomy and Culinary Arts Department aims to strengthen the interaction between academia and industry by making these collaborations with external stakeholders sustainable.