Organized by the Gastronomy Society of the Faculty of Tourism at Necmettin Erbakan University, a training session—comprising both theoretical and practical components—was held for students of the Department of Gastronomy and Culinary Arts, focusing on fire safety and fire response methods in kitchen environments.

During the event, held on October 14, 2026, expert personnel from the Konya Sancak Fire Department briefed students on fire risks common in kitchen settings, essential safety precautions, and the correct procedures to follow in the event of a fire. The program, hosted by the Gastronomy Society, was also attended by faculty members from the Department of Gastronomy and Culinary Arts, Assoc. Prof. Dr. Ayşe Büşra Madenci and Asst. Prof. Dr. Rıdvan Solmaz.

Fire Safety and Proper Response Methods in the Kitchen
In the first part of the event, fire department personnel provided theoretical training covering the different classes of fires, the appropriate extinguishing equipment for each type, and the safety protocols to be followed during emergencies. Special attention was given to fire risks specific to professional kitchens, emphasizing both preventive measures and the importance of taking the correct action should a fire occur.

Students Participate in a Hands-on Fire Drill
Following the theoretical training, a controlled fire-extinguishing drill was conducted in front of the Gastronomy and Culinary Arts practice workshop, under the supervision of the expert personnel. During the drill, students used fire extinguishers to put out a controlled fire. Thus, students had the opportunity to apply the knowledge they gained during their theoretical training, while also acquiring experience in the proper use of firefighting equipment.

The event, which aimed to enhance the students' professional knowledge and skills while fostering awareness regarding kitchen safety, concluded with expert staff answering participants' questions and a commemorative photograph being taken to mark the occasion.