3D Design for Food Art: Gastronomy Practice Kitchen

Abstract

This research focuses on the rapidly growing Gastronomy and Culinary Arts education in Turkey and draws attention to the design of practice kitchens, which is a vital tool to improve the practical skills of students studying in this field. It also focuses on the importance of the 3D design of the gastronomy practice kitchen, covering in detail the definition of the kitchen, its historical development and the functions of the kitchen department.

The gastronomy practice kitchen plays an important role in the development of culinary art. Therefore, planning, organizing and optimizing the functional zones of the kitchen has a direct impact on the quality and presentation of the dishes made by the students.

The article first defines the kitchen and emphasizes that the gastronomy practice kitchen is the center of food preparation processes. Historically, the evolution of cuisine is examined and the evolutionary course of modern gastronomy practice cuisine is explained.

Kitchen planning and parts of the kitchen are examined in detail. The strategic positioning and functionality of the freezer, cold storage, food storage and pastry section play an active role in the food production process that takes place in the kitchen. The design and organization of the dishwashing area ensures that hygiene standards are maintained and sustainable.

As a result, the 3D design of the gastronomy practice kitchen triggers an evolution and development in the art of food. The effective organization of the kitchen's planning and parts improves the quality of the food, providing a high-end experience in the field of gastronomy. This article offers an important perspective on how the art of food can move forward by combining the advantages of 3D design.