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Archive: October 3, 2022

TRANSNATIONAL PROJECT MEETING OF DIGI-GASE PROJECT IN ANTALYA

The TPM of the “DIGI GASE – Development of Digital Education Competencies of Gastronomy and Culinary Arts Departments in Higher Education Institutions” project which is coordinated by Akdeniz University, was held in Antalya between 26-27 July 2022. Partners of the project Universita di Scienze Gastronomiche di Pollenzo, European Academy Certified Education, European Digital Learning Network, and Instıtut Paul Bocuse attended the project meeting.

The project, which is supported within the framework of the Erasmus+ Program, aims to prepare a guide for the effective implementation of education in the digital environment for academicians. Transnational project meeting is a routine activity of the process. During the meeting the statistics and institutional structure of the Gastronomy and Culinary Arts Department in Turkey were examined and presented to the participants by the coordinator Associate Professor Ramazan EREN. In addition, the activities to be carried out in the future periods of the project are planned.

Project coordinator, and Manavgat Tourism Faculty Faculty Member Assoc. Prof. Dr. Ramazan EREN stated that detailed information about the project can be found at www.digigase.com.

TRAINING ACTIVITY OF DIGI GASE PROJECT HELD IN ITALY

The Training course within the scope of the “DIGI GASE – Development of Digital Education Competencies of Gastronomy and Culinary Arts Departments in Higher Education Institutions” project which is coordinated by Akdeniz University was held at the Universita di Scienze Gastronomiche di Pollenzo. University of Gastronomy Sciences)

Akdeniz University, European Academy Certified Education, European Digital Learning Network, and Institut Paul Bocuse institutions participated in the “Gastronomy Education in EU and Future Directions” training activity.

Taking part in the project execution team, Dr. Lect. Abdullah TARINÇ, a member of the DIGI-GASE Project, stated that the DIGI-GASE Project aims to prepare a guide for universities and lecturers on what to focus on in distance education, unlike face-to-face-education-in gastronomy and culinary arts departments for all European countries.