Countdown for ISW#5
5th INTERNATIONAL STAFF WEEK
What is the International Staff Week?
International Staff Week is an event that brings together staff members from different universities, colleges, and institutions from around the world to share knowledge, experiences, and best practices. It is one of the most important internationalization activities of Sivas Cumhuriyet University.
The International Staff Week provides an excellent opportunity for participants to network with colleagues from different parts of the world, learn about new cultures, and gain a fresh perspective on their work, have the experience of teaching in a foreign context. During the event, there are workshops, seminars, and presentations that focus on different topics related to higher education, such as internationalization, intercultural communication and student mobility.
The International Staff Week is also a great opportunity for participants to explore the host city and its surroundings. The host institution usually organizes cultural and social events, such as city tours, museum visits, and dinners, to give participants a taste of the local culture and cuisine.
Professional Development: Attending an International Staff Week provides staff members with the opportunity to learn about new approaches and best practices in higher education. Participants can attend workshops and seminars, and exchange ideas with colleagues from different institutions, gaining insights that can help them enhance their teaching and administrative skills.
Networking: The event brings together staff members from different parts of the world, providing a valuable opportunity to expand professional networks. Participants can establish contacts with colleagues who share similar interests, and potentially develop partnerships for future collaborative projects.
Cultural Exchange: An International Staff Week is a unique opportunity to experience the local culture and customs of the host country. Participants can gain insights into the daily life, traditions, and cuisine of the host city, and develop a greater appreciation for cultural diversity.
Personal Growth: Participating in an International Staff Week can be a transformative experience, helping participants develop new perspectives and ways of thinking. Exposure to different teaching methods, cultural practices, and languages can broaden horizons and expand intellectual and personal growth.
Institutional Development: An International Staff Week can also benefit the institution where the staff member is employed. Participants can bring back new ideas, insights, and best practices, which can be shared with colleagues and incorporated into the institution’s teaching and administrative practices. This can contribute to the institution’s overall growth and development.
The mission of the International Staff Week organized by Sivas Cumhuriyet University is to foster a collaborative and supportive environment for international university staff to exchange best practices, share knowledge and experiences, and develop new ideas and strategies for enhancing the quality of higher education. Through this program, we aim to provide a platform for professional development, networking, and intercultural exchange, while also promoting the values of diversity, inclusion, and innovation.
Our vision for the International Staff Week is to become a leading platform for international collaboration among university staff from around the world. We aspire to create a vibrant community of professionals who are committed to advancing the field of higher education through sharing their expertise, insights, and ideas. We aim to cultivate a culture of continuous learning, growth, and innovation, where participants can explore new approaches to teaching, research, and administration, and develop new partnerships and collaborations that will benefit their institutions and communities. Our ultimate goal is to promote excellence in higher education and contribute to the development of a more connected and inclusive global society.
1st Day – 9th October 2023 Monday
2nd Day – 10th October 2023 Tuesday
3rd Day – 11th October 2023 Wednesday
4th Day – 12th October 2023 Thursday
5th Day – 13th October 2023 Friday
Sivas Cumhuriyet University Campus
Units to Visit within Campus
Kangal Dog Research Center
Places to Visit at City Centre
Double Minaret Madrasa
Opening Ceremony – 4 Eylül Culture Center
Culture Night – Susamışlar Mansion
University Promotion Presentations – 4 Eylül Culture Centre
Workshop and Seminars – 4 Eylül Culture Centre
Teaching & Training Activities – At the Departments
Meeting Lunch – Hara Restaurant
Excursion Lunch – Gürün Gökpınar Restaurant
Transportation from Airport to the Hotel
Participants who cannot make it to Sivas on Sunday, October 8, 2023, can use the airport bus service to get to the city center. The airport bus service is ready and available for every flight. There are two buses available: HAVAŞ (white colour) and Municipality bus (red colour). The nearest stop to the hotel is “Cumhuriyet Üniversitesi Kampüs” stop.
Municipality Bus (red one)
HAVAŞ Bus (white one)
For Sunday arrivals, we arrange a shuttle service (free of charge).
Transportation from Inter-city Bus Stop to the Hotel
Airport Bus Schedule (From Campus to the Airport)
Campus Map Guide
Meat and cereals are important in Sivas cuisine and dairy products are also frequently used. The fact that the climatic characteristics of the city allow different vegetables, fruits, and legumes to be grown in different regions increases the diversity of the local cuisine.
Winter preparations have an important place in shaping the cuisine culture of the city. It is an essential necessity to make preparations at the end of summer for the forthcoming long and difficult winter in Sivas. Food prepared for the winter include flour, bulgur, cracked wheat, braised meat, pescutan yoğurt, butter, cheese, noodles, kadayif, and pickles.
When the flourishing spring arrives at Sivas, natural flavors that are longed for begin to enter the kitchens. Especially the herb called “madımak” (knotweed) is important in local cuisine. Madımak, which is used in many dishes from soups to chilis, from braised meat to rice pilaf, is so loved in this city that it has been made the subject of folk songs.
When the cuisine of Sivas is referred to, an extremely rich cuisine culture starting from Ottoman cuisine to the present day comes to mind. Sivas köfte (meatballs) registered in the name of the city, Sivas kebab with vegetables, Sivas etli ekmek (meat on bread), pescutan soup, pezik pickles, pickle omelet, bakery katmer and buns, madimak rice pilaf, Divriği pilaf, baked head, hurma (sweet pastries) dessert, hıngel, kazan simidi (cauldron bagel) are just a few of the flavors that linger on the palates from this rich cuisine.
Within the scope of the “Sultan of Cities, Safe Food Land” project, many businesses operating in the food industry and fulfilling the requirements have been awarded the “Safe Food Certificate”.
Peskütan is a kind of yoghurt prepared with fresh milk in spring to be consumed during winter in Sivas. This flavor from Sivas has made a name for itself throughout Türkiye thanks to its long shelf life. It is a regional flavor with high nutritional value, which is prepared by the addition of onion sauce called soharıç after cooking the cracked wheat and green lentil boiled with pescutan, which is then whipped to give it thickness.
Sivas Kebab with Vegetables
Sivas Kebab with vegetables, which is one of the bazaar dishes, is cooked in open-top hearths, which resemble tandoori ovens. The hearth is elevated using bricks. An eggplant, a pepper, a tomato are placed on skewers with an inclined tip in the shape of a cane, and the prepared meats are placed on separate skewers. The skewers are fried vertically on wires on the open-top hearth.
Sivas Köfte (Meatballs)
Sivas Köfte (Meatball), which is a special bazaar food unique to our city, is a brand product of the city, which has been awarded a “Geographical Indication” by Turkish Patent Institute.
Sivas Köfte (meatball) is a special flavor registered in our country in 2011. One of the main features that make Sivas meatballs really special is that the ingredients are only minced meat and salt, and the other special feature is that the kneaded mince is kept in the fridge for a day and then ground again.
Turşu Mıhlaması (Pickle Omelet)
It is a winter dish made with pezik pickles. The branches of the beets, which are removed one by one from the fields and separated from their roots and leaves, are boiled in giant cauldrons and turned into “pezik pickles”. Pezik Pickle Omelet, which is prepared by roasting pezik pickle with onions and then fixing it with eggs into an omelet, is a special dish that comes to the table after soups in Sivas table tradition.
The region is rich in herbs that grow spontaneously in nature. With the spring, various dishes are made from naturally grown herbs, especially the famous madımak. Madımak is distinguished among these herbs. Madımak emerges as the herald of spring after a harsh winter. Although it is known in many parts of Anatolia, madımak is accepted as a taste unique to Sivas.
Divriği Pilaf (Alatlı Pilaf)
This rice pilaf, which is one of the important dishes of Divriği district, carries the memories of the Seljuk Sultans. In Divriği, the capital of Mengücek, this rice pilaf, which the shahs had prepared for holidays and weddings for the people of the whole city and the surrounding villages, is a dish that has been cooked for eight hundred years without any modifications to its recipe. Being cooked slowly over a wood fire as well as the ingredients used, which include lamb, onion, chickpeas, currants or raisins, allspice, butter, and pine nuts, give the rice an unforgettable taste.
Hurma Dessert (Sweet Pastries)
Desserts have an important place in our traditional cuisine culture, not only in terms of taste but also because of their high nutritional value. In Sivas, there are always desserts available on the table according to the season during special days; because a dinner table without dessert is considered incomplete. One of the traditional desserts of Sivas, Hurma Dessert, which is mostly made on holidays and special days, is a dumpling with sherbet.
It is a local pickle made from beet branches in the fall. The beet branches are finely divided and boiled in hot water. The pickles are put in a bowl, subsequently vinegar, garlic, chili peppers, and saltwater are added to prepare the pickles.
Kazan Simidi (Cauldron Bagel)
It is made by Turkish bagel (simit) vendors in the bazaar. The bagels are shaped after the dough, which is prepared with flour, salt, and fresh yeast, is fermented. Subsequently, the bagels are tossed into a cauldron containing boiling molasses water. When the bagel dough rises to the surface of boiling water, it is taken out, sesame is added on top, and it is baked in the oven. A cauldron bagel should be baked in a stone oven using hornbeam wood.
Çörek (Oven Bun)
Sivas çörek (oven bun), which is among the food products that the locals consume the most on a daily basis in Sivas, is a type of pastry that is generally preferred for breakfast but can be consumed at every meal. Melted butter and milk are mixed with yeast, salt, and flour. After giving shape to the bun, egg yolk is applied on top and then it is baked in an oven. Walnut buns are prepared by adding a cup of walnuts to the same dough.
Katmer (Flaky Pastry)
Sivas flaky pastry, prepared from a mixture of water, flour, oil, fresh yeast, egg yolk, and salt, is a traditional flavor registered by the Turkish Patent and Trademark Institute with its distinctive feature in kneading and cooking techniques. It is especially consumed during breakfast and tea times.
Kelle (Sheep’s Head in the Oven)
This meal is one of the important elements of the local food culture of Sivas. It dates back centuries and is also known as “head breaking” because the head of the sheep is broken with an ax. The oven-fried head is consumed in Sivas, especially for breakfast. The head, known as the traditional delicacy of Sivas for about 200 years and cooked in stone ovens for 16-17 hours in airtight cookers in the embers of a wood fire, attracts more attention in the winter months.
You can start the day by tasting “Sheep’s Head in the Oven” in one of the many breakfast restaurants in Sivas. Do not leave the city before trying the “Registered Sivas Meatballs, Sivas Kebab with Vegetables and Sivas Meat Bread” where you will find many alternatives as a local flavor for lunch and dinner.
Prof. Dr. Ali AKSU – Head of International Relations Office and Erasmus+ Institutional Coordinator
Dr. Taha Tuna KAYA – Erasmus+ Institutional Vice Coordinator
Lect. Emre SEVEN – Staff Week Event Coordinator
Lect. Murat ERCAN – Staff Week Event Coordinator
Ayşe CERAN – Erasmus+ Office Staff
Deniz OLGAÇ – Erasmus+ Office Staff
Dilber BABA – Erasmus+ Office Staff
Seval MUNZUR – Erasmus+ Office Staff
Uğur YUVACI – Erasmus+ Office Staff
Yasemin KAN – Erasmus+ Office Staff