Aşçılık Program in our University organized Kruvasan Training and Tudım Event for Students

Ardahan University Continuous Education Application and Research Center (ARÜSEM) and Technical Science Vocational High School cooperation with the Coccupied Program for students was held in practice cryosan training and tasting activity. Programa; Ardahan Governor Hayrettin Flower's wife Berna Flower Lady, Ardahan 25. Hudut Tugay Commander Tuğgeneral Mehmet Cihanoğlu’s wife Yeşim Cihanoğlu Hanım Efendi, Prof. Dr. Ozturk Emiroğlu, the wife of our Rector Tuğba Mert Emiroğlu Hanım, Prof. Dr. Zafer Aykanat, Mayor of Damal Kemal Çamlıyurt, Professor of Vocational School of Technical Sciences. Dr. Fatih Ongül, Professor of ARÜSEM. Dr. Özlem Söztürk attended students with academic and administrative staff. Training was given by Murat Süzergöz in Yenisey Guestevi Cuisine. Students found the opportunity to experience the construction techniques of kruvasa in practice. Tadım’s event is a guest house manager. See. With a special presentation with the support of the team and the team. Gurme TV server Horizon also participated in the program. Our Rector Prof. Dr. Öztürk Emiroğlu shared remarkable information about the historical origin of the kruvasa. In contrast to the common blood of the origin of the cruvasa, our vector states that the French cuisine is not based on the Ottoman-Austria battles in the 17th century, it was noted that the ganimites and Turkish escapes obtained during the creation of Vienna were decisive in the spread of this product. In the description of our vector; the pogaça-like round breads, which consumed in the facade of the Ottoman soldiers, after battle Austrian and then transferred to European kitchens; in the palaces of the Turkish soldiers, which was escited for many years in Vienna and Warsaw, expressed that many dough work in Europe by teaching kitchen techniques. The hilal format of the Khvasa was transferred to a symbolic form that represents the Ottoman hilalini. In addition, cruvasa was spread from Austria to France, Russia and other European countries in time; according to the socio-cultural characteristics of countries, the technique of construction, fineness and interior fillings were diversified. Very thin, simple and tere oily versions in Russia have transferred the dough, which is closer to hilale in France. By highlighting students who know the historical origins of gastronomy, Ardahan University’s gastronomy