Gastronomy Training Program
Make Your Dream of Becoming a Pastry Chef Come True
Who Can Join:
• Anyone aged 16 or older with at least a primary school diploma
• Students studying at vocational tourism schools in culinary arts or food & beverage services
• Students or graduates of two-year university culinary programs
• Graduates from university gastronomy programs looking for practical experience
• Restaurant or food & beverage business owners/managers who want to gain more kitchen expertise
• Self-taught chefs without formal certification
• Individuals from other professions who want to achieve their dream of wearing the chef’s jacket
• Architects, dietitians, or others who want to enhance their culinary knowledge for personal or professional projects
• Food photographers, bloggers, vloggers, YouTubers, Instagrammers, or aspiring food editors
Program Details:
• Classes are scheduled 2 days per week, 4 hours per day
• Practical sessions will be conducted individually or in pairs depending on the recipe requirements
• All materials and equipment are provided by Foodrum
• The program is limited to 10 participants
• Participants can take home the products they prepare
• No prior experience is required; the program starts from scratch
• The first week is theoretical in the classroom; subsequent weeks are practical in the professional kitchen
• Make-up classes are not available except for unavoidable circumstances
• Participants must pass the final theoretical and practical exam to receive a certificate
Program Objective:
The Basic Pastry Certificate Program aims to teach participants foundational skills in pastry making. The program covers both theory and practice in sweet and savory pastries, cake decoration techniques, and the use of various pastry ingredients, helping participants take their first steps toward becoming professional pastry chefs.
Program Curriculum:
Week 1 – Cookies
• Basic Sablé Dough
• Basic Savory Dough
• Chocolate Chip Cookies
• Classic Fruit Tart with special pastry cream
• Vegetable Quiche
Week 2 – Cakes
• Carrot Cake
• Brownie
• Basic Cupcakes & Frosting
• Savory Cake
• Sponge Cake
Week 3 – Yeast-Based Pastries
• Focaccia
• Hamburger Buns
• Siyez Bread
• Savory Pastries (Poğaça)
• Brioche
Week 4 – World Desserts
• Tiramisu
• Crème Brûlée
• Lavender Panna Cotta
• French Pastries
• Pâte à Choux Dough: Eclairs and Profiteroles
Week 5 – Artisan Chocolate & Cheesecakes
• Cherry Cheesecake
• Cold Lemon Cheesecake
• San Sebastian / Burnt Cheesecake
• Chocolate Tempering
• Filled Chocolates
Week 6 – Basic Cakes
• Special Fruit Ganache Recipes
• Buttercream and Ganache Coating Techniques
• Layering, coating, and piping techniques
Week 7 – Exam Week
• Practical and theoretical exams
Class Schedule:
Saturday & Sunday, 13:00 – 17:00
Program Fee:
• Full Fee: 148,500 TL (VAT included)
• Early Bird until September 15: 141,075 TL (VAT included)
Class size limited to 10 participants.
Certificate:
Participants who successfully complete the program and pass the final exam will receive a Professional Culinary Certificate approved by Istanbul Aydın University Rectorate.
Contact Information:
• Phone: 444 1 428 / 12404
• Mobile: 0252 317 1589 / 0549 486 4800
• 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 KREDİ BANK, SEFAKÖY BEŞYOL BRANCH
Branch Code: 815
Account No: 70356668
IBAN: TR46 0006 7010 0000 0070 3566 68
When making a payment, please include in the description: “Program Name – Participant Name – ID Number”