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Gaziantep\u2019te gastronomi kenti i\u00e7in gerekli alt yap\u0131 haz\u0131rl\u0131klar\u0131na h\u0131zla ba\u015flan\u0131ld\u0131. D\u00fcnyaca \u00fcnl\u00fc a\u015f\u00e7\u0131 ve \u015fefler taraf\u0131ndan verilecek e\u011fitimlerle yiyecek ve i\u00e7ecek sekt\u00f6r\u00fcndeki yakla\u015f\u0131k 550 i\u015fletmedeki t\u00fcm \u00e7al\u0131\u015fanlar, sertifikal\u0131 hale getiriliyor.<\/p>\n
Gaziantep\u2019in Unesco taraf\u0131ndan Gastronomi alan\u0131nda koruma alt\u0131na al\u0131nan d\u00fcnyadaki 9. \u015fehir olarak, \u2019yarat\u0131c\u0131 \u015fehirler a\u011f\u0131\u2019na girmeyi ba\u015farmas\u0131 ve gastronomi kenti olmas\u0131n\u0131n ard\u0131ndan kentteki alt yap\u0131 haz\u0131rl\u0131klar\u0131na ba\u015flan\u0131ld\u0131. Gaziantep B\u00fcy\u00fck\u015fehir Belediyesi\u2019nin de kurucu \u00fcyesi oldu\u011fu Gaziantep Gastronomi ve Turizm Derne\u011fi (GASTURDER) derne\u011fi taraf\u0131ndan haz\u0131rlanan proje kapsam\u0131nda dernek ve belediye aras\u0131nda protokol imzaland\u0131. \u0130mzalanan protokol ile “S\u00fcrd\u00fcr\u00fclebilir Profesyonel Gastronomi E\u011fitimi Sertifika Program\u0131” start ald\u0131. Hizmet, \u00fcr\u00fcn, hijyen ve i\u015f g\u00fcvenli\u011fi anlam\u0131nda kaliteyi y\u00fckseltmek ve sekt\u00f6r\u00fc, \u015fehrin yeni vizyonuna uygun bir \u015fekilde d\u00fcnya standartlar\u0131na ula\u015ft\u0131rabilmek amac\u0131yla ba\u015flat\u0131lan e\u011fitim program\u0131 kapsam\u0131nda, belediyeye kay\u0131tl\u0131 yakla\u015f\u0131k 550 i\u015fletmenin t\u00fcm \u00e7al\u0131\u015fanlar\u0131 2.5 ay s\u00fcren e\u011fitim program\u0131ndan ge\u00e7irilerek, sertifika sahibi yap\u0131lacak. Kentteki yiyecek ve i\u00e7ecek sekt\u00f6r\u00fcndeki i\u015fletmelerin her anlamda g\u00fc\u00e7lendirilmesi \u00f6ng\u00f6r\u00fclen program kapsam\u0131nda, \u00e7al\u0131\u015fanlara gastronomi, g\u0131da g\u00fcvenli\u011fi, hijyen, meslek eti\u011fi, i\u015f sa\u011fl\u0131\u011f\u0131, i\u015f g\u00fcvenli\u011fi, mutfak k\u00fclt\u00fcr\u00fc, servis, g\u00f6rg\u00fc kurallar\u0131, ki\u015fisel bak\u0131m, ki\u015fisel geli\u015fim, ileti\u015fim, protokol kurallar\u0131, y\u00f6netim, pazarlama gibi bir\u00e7ok konuda bilgiler verilecek.<\/p>\n
E\u011fitim program\u0131n\u0131n ilk etab\u0131 yakla\u015f\u0131k 150 \u00e7al\u0131\u015fan\u0131n e\u011fitimi ile ba\u015flad\u0131. Emine G\u00f6\u011f\u00fc\u015f Mutfak M\u00fczesi\u2019nde yer alan Mutfak Sanatlar\u0131 E\u011fitim Merkezi\u2019nde ger\u00e7ekle\u015ftirilen e\u011fitimde, \u00e7al\u0131\u015fanlara d\u00fcnya mutfaklar\u0131n\u0131n uzman \u015fefleri taraf\u0131ndan bilgiler verildi.<\/p>\n
FATMA \u015eAH\u0130N Z\u0130YARET ETT\u0130<\/p>\n
Gaziantep B\u00fcy\u00fck\u015fehir Belediye Ba\u015fkan\u0131 Fatma \u015eahin, kursun yap\u0131ld\u0131\u011f\u0131 mutfa\u011f\u0131 ziyaret ederek, GASTURDER Y\u00f6netim Kurulu Ba\u015fkan\u0131 Song\u00fcl Toprak Alisinao\u011flu, \u00fcnl\u00fc \u015fefler ve kursiyerlerle g\u00f6r\u00fc\u015ft\u00fc. Bir s\u00fcre \u00fcnl\u00fc a\u015f\u00e7\u0131lar\u0131n \u00e7al\u0131\u015fmalar\u0131n\u0131 izleyen Ba\u015fkan \u015eahin, a\u015f\u00e7\u0131lardan yiyeceklerin s\u00fcslenmesi ve lezzet s\u0131rlar\u0131 gibi konularda bilgi ald\u0131. \u015eahin, Frans\u0131z Mutfa\u011f\u0131 uzman\u0131 Murat Bozok ve Mardin Gastronomi Meslek E\u011fitimi Proje Koordinat\u00f6r\u00fc S\u00fcleyman Engin\u2019den yemek haz\u0131rlan\u0131\u015f ve sunumu ile ilgili detayl\u0131 bilgi ald\u0131. Fatma \u015eahin daha sonra gastronomi teorik e\u011fitimi alan kursiyerlerle birlikte derse kat\u0131ld\u0131. G\u0131da G\u00fcvenli\u011fi Kurucu \u00dcyesi ve Y\u00f6netim Dan\u0131\u015fman\u0131 Engin Koban, gastronomi ve turizm – sa\u011fl\u0131kl\u0131 g\u0131da, g\u0131dada hijyen konulu ders verdi.<\/p>\n
2.5 ayl\u0131k kurs bitiminde sertifikalar\u0131n\u0131 alacak olan \u00e7al\u0131\u015fanlara ba\u015far\u0131lar dileyen Fatma \u015eahin, Gastronomi\u2019deki teorik e\u011fitimin \u00f6nemine vurgu yapt\u0131. \u015eahin, bas\u0131na yapt\u0131\u011f\u0131 a\u00e7\u0131klamada, “\u00dcniversiteden teorisini alan arkada\u015flar\u0131m\u0131z, buraya gelip bu i\u015fin prati\u011fini yap\u0131yor. Hem de \u015fu an bu alanda \u00e7al\u0131\u015fan pratikte \u00e7al\u0131\u015fan, otellerde \u00e7al\u0131\u015fan, lokantalarda \u00e7al\u0131\u015fan arkada\u015flar\u0131m\u0131z gelip bu i\u015fin teorisini \u00f6\u011freniyor. Az \u00f6nce hijyen ve sa\u011fl\u0131kl\u0131 g\u0131dayla ilgili e\u011fitime kat\u0131ld\u0131m ve \u015feflerimizle birlikte \u015fu an T\u00fcrkiye\u2019nin en iyi yeti\u015ftirdi\u011fimiz milli \u015feflerimiz buraya geldiler, bu konuda bizlere destek veriyorlar. Onlara huzurlar\u0131n\u0131zda \u00e7ok te\u015fekk\u00fcr ediyorum. Ben Antepliyim, baklavay\u0131 bakt\u0131\u011f\u0131n\u0131z zaman yan\u0131na nane ile kayma\u011f\u0131 koymak bu \u015fefin kapasitesini kabiliyetini g\u00f6sterir. Ve en \u00f6nemli \u015fey bizim s\u0131n\u0131f atlamam\u0131z i\u00e7in bu t\u00fcr farkl\u0131 sunu\u015flarla \u00e7\u0131kmam\u0131z gerekiyor. Bu da e\u011fitim meselesidir. \u015eeflerimiz d\u00fcnyay\u0131 g\u00f6rm\u00fc\u015fler, d\u00fcnyadaki geli\u015fmeleri bir d\u00fcnya mutfaklar\u0131ndaki kapasiteyi g\u00f6rm\u00fc\u015fler. \u015eu an Anadolu\u2019daki mutfa\u011f\u0131n ve Gaziantep\u2019teki mutfa\u011f\u0131n potansiyelini ayn\u0131 \u015fekilde s\u0131n\u0131f atlatarak d\u00f6n\u00fc\u015ft\u00fcrmemiz gerekiyor” dedi.<\/p>\n
Frans\u0131z Mutfa\u011f\u0131 uzman\u0131 Murat Bozok ise ABD\u2019de bu i\u015fin e\u011fitimini g\u00f6rd\u00fc\u011f\u00fcn\u00fc belirterek, Frans\u0131z mutfa\u011f\u0131 ve \u00f6zelliklerini anlatt\u0131. Profesyonel olarak mesle\u011fi yapt\u0131\u011f\u0131n\u0131 ve mesle\u011fi nedeniyle d\u00fcnyan\u0131n bir\u00e7ok \u00fclkesini gezme f\u0131rsat\u0131 buldu\u011funu anlatan Bozok, “\u0130stanbul\u2019daki okullar\u0131m\u0131zda hep Frans\u0131z yemek k\u00fclt\u00fcr\u00fc konusu anlat\u0131l\u0131yor. Lakin d\u00fcnyay\u0131 gezmi\u015f biri olarak s\u00f6yl\u00fcyorum, bizim Gaziantep\u2019imizin yemekleri hep ba\u015f tac\u0131 ve bir numarad\u0131r” diye konu\u015ftu.<\/p>\n
Gaziantep\u2019te yiyecek ve i\u00e7ecek sekt\u00f6r\u00fc \u00e7al\u0131\u015fanlar\u0131 i\u00e7in 2.5 ayl\u0131k periyotlar halinde d\u00fczenlenmesi planlanan e\u011fitim program\u0131nda, belediyeye kay\u0131tl\u0131 yakla\u015f\u0131k 550 i\u015fletmenin t\u00fcm \u00e7al\u0131\u015fanlar\u0131na 3 y\u0131l gibi k\u0131sa s\u00fcrede sertifika sahibi yap\u0131lmas\u0131 planlan\u0131yor. Ayr\u0131ca e\u011fitim programlar\u0131 ile sekt\u00f6re yeni kanlar, yeni e\u011fitimli ve kalifiyeli personel istihdam\u0131 hedeflendi\u011fi belirtildi.