The 2025 internal stakeholder meeting of the Gastronomy and Culinary Arts Department of Gümüşhane University's Faculty of Tourism was held on December 24, 2025, in the meeting room of the Faculty of Tourism Dean's Office. In addition to the department's faculty members, class representatives also participated in the meeting.

During the meeting, the Head of Department, Assoc. Prof. Dr. Savaş Evren, presented the changes made to the Gastronomy and Culinary Arts Department's new curriculum in detail, semester by semester. Following the presentation, the suitability of the curriculum and the opinions, requests, and suggestions of students and faculty members were comprehensively evaluated.

The meeting addressed topics such as the consideration of automation systems in cost control courses, a proposal for a Far Eastern Cuisine course, opinions from external stakeholders regarding foreign language course hours, and the impact of second foreign language courses on the curriculum. Additionally, issues such as task sharing in practical kitchens, teamwork, the use of kitchen equipment, and technical equipment needs were discussed.

While evaluating the proposal to impose sanctions on students who fail to fulfill their duties in practical kitchen assignments, it was decided to add this issue to the final evaluation criteria for practical courses. In addition, the assignment of equipment in the practical kitchen to students and the inadequacy of some machines used in the kitchen were among the important topics discussed at the meeting.

Based on the decisions made at the end of the meeting, it was decided to continue implementing the new curriculum as it currently exists, to enrich some course content, to implement measures to increase discipline and responsibility in practical kitchen assignments, and to report technical equipment needs to the Dean's Office.

The aim of this internal stakeholder meeting is to contribute to improving the quality of education in the Gastronomy and Culinary Arts Department, strengthening student satisfaction, and making practical processes more efficient.