Who Can Attend?
• Anyone 16 years or older with at least a primary school diploma
• Students attending vocational tourism schools in culinary arts or food & beverage programs
• Students or graduates of 2-year culinary programs at universities
• Graduates of gastronomy programs seeking more practical experience
• Food & beverage business owners or managers wishing to master kitchen operations
• Self-taught chefs without formal certification
• Individuals from other professions wanting to pursue their dream of wearing the white chef coat
• Architects, dietitians, or professionals wishing to apply culinary knowledge in their own work
• Food photographers, bloggers, vloggers, YouTubers, Instagrammers, or food editors
Program Details
• The program starts from beginner level; no prior experience is required
• The first week is theoretical, followed by practical sessions in a professional kitchen
• Each participant has access to an individual workstation and equipment
• Professional chef jacket and knife set provided at the start of training
• Lessons are delivered via individual, group, and chef demonstration formats
• Participants can take home the products they prepare
• Make-up classes are not offered except in cases of force majeure
• Participants must pass a final theoretical and practical exam to earn a certificate
Program Curriculum:
| Week 1: | Kitchen Orientation / Professional Knowledge / Equipment Introduction / Gastronomy History |
| | Occupational Health & Safety / Food Safety / Kitchen Mathematics |
| Week 2: | Garden Products & Permaculture / Introduction to Agriculture |
| | Food Knife Skills – Part 1 |
| Week 3: | Knife Skills – Part 2 / Stocks |
| | Basic Sauces & Thickeners |
| Week 4: | Soğuk MutfağIntroduction to Cold Kitchen |
| | Salads & Vinaigrettes |
| Week 5: | Soups |
| | Sandwiches & Laminated Doughs |
| Week 6: | Eggs |
| | Pastry – Part 1 |
| Week 7: | Olive Oil Tasting & Introduction to Olive Oil Dishes |
| | Olive Oil Dishes & Meze |
| Week 8: | Fresh Pasta & Other Pasta |
| | Rice Dishes & Special Rice Recipes |
| Week 9: | Fish & Seafood – Part 1 |
| | Fish & Seafood – Part 2 |
| Week 10: | Meats – Part 1: Beef |
| | Meats – Part 2: Lamb |
| Week 11: | Bakery – Part 1 |
| | Meats – Part 3: Minced Meat |
| Week 12: | Poultry |
| | Offal |
| Week 13: | World Cuisines – Part 1: Italy |
| | World Cuisines – Part 2: France |
| Week 14: | World Cuisines – Part 3: Far East |
| | World Cuisines – Part 4: Mexico |
| Week 15: | Anatolian Cuisine – Regional Treasures |
| | Bodrum & South Aegean Cuisine |
| Week 16: | Special Lessons with Guest Chefs |
| | |
| 17. Hafta: | Pastry – Part 2: Desserts |
| | Plate Design & Plating Techniques |
| Week 18: | Vegan-Vejetaryen Mutfak- Glutensiz Ürünler Vegan & Vegetarian Kitchen / Gluten-Free Products & Special Diet Techniques |
| | Theoretical & Practical Exam |
Schedule:
• Tuesdays & Wednesdays, 16:00
• Total Duration: 180 Hours
Certificate:
Participants who successfully complete the program and pass the exams will receive a Rectorate-approved Professional Culinary Training Certificate.
Schedule:
• Tuesdays & Wednesdays, 16:00
• Total Duration: 180 Hours
• Email: [email protected]
Payment Options:
• Online Payment: http://op.aydin.edu.tr/sem/uzapp/
• Cash or credit card at campus
• Bank EFT / Wire Transfer
Bank Account:
T.C. İSTANBUL AYDIN ÜNİVERSİTESİ
YAPI KREDI BANK, SEFAKOY BESYOL BRANCH
Branch Code: 815
Account No: 70356668
IBAN: TR46 0006 7010 0000 0070 3566 68
When making a payment, include in the description: “Program Name – Participant Name – ID Number”