The products obtained from the GastroGarden established within the Faculty of Tourism will be used in the application kitchen to create local delicacies and will provide practical support for students’ gastronomy education. In the GastroGarden, where products to be used in the dishes and pastries prepared by Faculty of Tourism students during practical courses will be grown, students will be involved in a holistic educational process extending “from seed to harvest,” experiencing not only kitchen practices but also the cultivation process of the products as part of their gastronomy education.

Rector Güngör: “Such initiatives that bring local values together with education are of great importance for the vision of our university.”

During the visit, Rector Prof. Dr. Mahmud Güngör stated that projects strengthening practical education make significant contributions to the professional development of students and emphasized that such initiatives, which bring local values together with education, are of great importance for the vision of the university.

The project, carried out by Prof. Dr. Serkan Bertan, Dean of the Pamukkale University Faculty of Tourism, aims to increase the visibility of Denizli’s gastronomy tourism potential and contribute to passing the region’s culinary culture on to future generations.

Providing information about the project, Prof. Dr. Serkan Bertan, Dean of the Faculty of Tourism, stated that the GastroGarden would support the concept of sustainable gastronomy and contribute to the promotion of Denizli’s gastronomy tourism. Prof. Dr. Bertan explained that the products to be grown in the GastroGarden would be used in the Faculty of Tourism Application Kitchen at Pamukkale University and that local menus unique to Denizli cuisine would be prepared from these products. He added that the project aims to enhance students’ practical knowledge and skills in sustainable gastronomy, traditional culinary culture, and the use of local products.

Prof. Dr. Serkan Bertan stated that the Tripolium GastroGarden would serve as an important practical training area for students wishing to develop themselves in the field of gastronomy and said: “With the Faculty of Tourism Tripolium GastroGarden, we aim for our students to experience the process from soil to table firsthand. Through this project, we aim both to preserve our traditional culinary culture and to strengthen the concept of sustainable gastronomy. The products grown in the GastroGarden will be transformed into local menus in our Faculty of Tourism Application Kitchen and will contribute to the promotion of Denizli’s gastronomy tourism. In addition, this area will host various events in line with current trends and innovations in the tourism world.” Prof. Dr. Serkan Bertan also expressed his gratitude to Pamukkale University Rector Prof. Dr. Mahmud Güngör, Sadık Group Vice Chairman of the Board Oktay Mersin, and Tripolium General Manager Ümran Mersin for their support in bringing the project to life.

The Tripolium GastroGarden is expected to provide new opportunities for practical education to students of the Pamukkale University Faculty of Tourism, contribute to the promotion of Denizli’s local products, and serve as a model application area in the field of gastronomy tourism.