{"id":1017,"date":"2025-01-13T11:48:22","date_gmt":"2025-01-13T08:48:22","guid":{"rendered":"https:\/\/sem.aydin.edu.tr\/en\/?p=1017"},"modified":"2026-03-12T11:04:07","modified_gmt":"2026-03-12T08:04:07","slug":"profesyonel-ascilik-sertifika-programi","status":"publish","type":"post","link":"https:\/\/sem.aydin.edu.tr\/en\/profesyonel-ascilik-sertifika-programi\/","title":{"rendered":"Professional Culinary Certificate Program"},"content":{"rendered":"\n

Who Can Attend?<\/strong><\/p>\n\n\n\n

\u2022 Anyone 16 years or older with at least a primary school diploma
\u2022 Students attending vocational tourism schools in culinary arts or food & beverage programs
\u2022 Students or graduates of 2-year culinary programs at universities
\u2022 Graduates of gastronomy programs seeking more practical experience
\u2022 Food & beverage business owners or managers wishing to master kitchen operations
\u2022 Self-taught chefs without formal certification
\u2022 Individuals from other professions wanting to pursue their dream of wearing the white chef coat
\u2022 Architects, dietitians, or professionals wishing to apply culinary knowledge in their own work
\u2022 Food photographers, bloggers, vloggers, YouTubers, Instagrammers, or food editors<\/p>\n\n\n\n

Program Details<\/strong><\/p>\n\n\n\n

\u2022 The program starts from beginner level; no prior experience is required
\u2022 The first week is theoretical, followed by practical sessions in a professional kitchen
\u2022 Each participant has access to an individual workstation and equipment
\u2022 Professional chef jacket and knife set provided at the start of training
\u2022 Lessons are delivered via individual, group, and chef demonstration formats
\u2022 Participants can take home the products they prepare
\u2022 Make-up classes are not offered except in cases of force majeure
\u2022 Participants must pass a final theoretical and practical exam to earn a certificate<\/p>\n\n\n\n

Chefs & Instructors:
PROF. DR. KAM\u0130L BOSTAN
<\/strong>Prof. Dr. Kamil Bostan \u2013 Program Coordinator, Head of Gastronomy Department, Istanbul Ayd\u0131n University                                    <\/strong>
https:\/\/www.youtube.com\/watch?v=nQ8XnAZkH5A<\/a>

PEL\u0130N DUMANLI<\/strong>
Instructor Chef<\/strong>
www.pelindumanli.com<\/strong><\/a> <\/strong>
Born in Istanbul in 1988. Studied Gastronomy and Culinary Arts at Yeditepe University on a scholarship and completed a Master\u2019s degree in Food Culture and History at Bilgi University. Author of the book SAKATAT, published in September 2015.
<\/p>\n\n\n\n

Program Curriculum:<\/strong><\/p>\n\n\n\n

Week 1:<\/td>Kitchen Orientation \/ Professional Knowledge \/ Equipment Introduction \/ Gastronomy History<\/td><\/tr>
\u200b<\/td>Occupational Health & Safety \/ Food Safety \/ Kitchen Mathematics<\/td><\/tr>
Week 2:<\/td>Garden Products & Permaculture \/ Introduction to Agriculture<\/td><\/tr>
\u200b<\/td>Food Knife Skills \u2013 Part 1<\/td><\/tr>
Week 3:<\/td>Knife Skills \u2013 Part 2 \/ Stocks<\/td><\/tr>
\u200b<\/td>Basic Sauces & Thickeners<\/td><\/tr>
Week 4:<\/td>So\u011fuk Mutfa\u011fIntroduction to Cold Kitchen<\/td><\/tr>
\u200b<\/td>Salads & Vinaigrettes<\/td><\/tr>
Week 5:<\/td>Soups<\/td><\/tr>
\u200b<\/td>Sandwiches & Laminated Doughs<\/td><\/tr>
Week 6:<\/td>Eggs<\/td><\/tr>
\u200b<\/td>Pastry \u2013 Part 1<\/td><\/tr>
Week 7:<\/td>Olive Oil Tasting & Introduction to Olive Oil Dishes<\/td><\/tr>
\u200b<\/td>Olive Oil Dishes & Meze<\/td><\/tr>
Week 8:<\/td>Fresh Pasta & Other Pasta<\/td><\/tr>
\u200b<\/td>Rice Dishes & Special Rice Recipes<\/td><\/tr>
Week 9:<\/td>Fish & Seafood \u2013 Part 1<\/td><\/tr>
\u200b<\/td>Fish & Seafood \u2013 Part 2<\/td><\/tr>
Week 10:<\/td>Meats \u2013 Part 1: Beef<\/td><\/tr>
\u200b<\/td>Meats \u2013 Part 2: Lamb<\/td><\/tr>
Week 11:<\/td>Bakery \u2013 Part 1<\/td><\/tr>
\u200b<\/td>Meats \u2013 Part 3: Minced Meat<\/td><\/tr>
Week 12:<\/td>Poultry<\/td><\/tr>
\u200b<\/td>Offal<\/td><\/tr>
Week 13:<\/td>World Cuisines \u2013 Part 1: Italy<\/td><\/tr>
\u200b<\/td>World Cuisines \u2013 Part 2: France<\/td><\/tr>
Week 14:<\/td>World Cuisines \u2013 Part 3: Far East<\/td><\/tr>
\u200b<\/td>World Cuisines \u2013 Part 4: Mexico<\/td><\/tr>
Week 15:<\/td>Anatolian Cuisine \u2013 Regional Treasures<\/td><\/tr>
\u200b<\/td>Bodrum & South Aegean Cuisine<\/td><\/tr>
Week 16:<\/td>Special Lessons with Guest Chefs<\/td><\/tr>
\u200b<\/td><\/td><\/tr>
17. Hafta:<\/td>Pastry \u2013 Part 2: Desserts<\/td><\/tr>
\u200b<\/td>Plate Design & Plating Techniques<\/td><\/tr>
Week 18:<\/td>Vegan-Vejetaryen Mutfak- Glutensiz \u00dcr\u00fcnler Vegan & Vegetarian Kitchen \/ Gluten-Free Products & Special Diet Techniques<\/td><\/tr>
\u200b<\/td>Theoretical & Practical Exam<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n


Schedule:<\/strong><\/p>\n\n\n\n

\u2022 Tuesdays & Wednesdays, 16:00
\u2022 Total Duration: 180 Hours
Tuition Fee:<\/strong><\/p>\n\n\n\n

\u2022 385,000 TRY (VAT included)
\u2022 Early Bird (until end of August, 5% discount) \u2192 365,750 TRY<\/p>\n\n\n\n

Certificate:<\/strong>
Participants who successfully complete the program and pass the exams will receive a Rectorate-approved Professional Culinary Training Certificate.<\/p>\n\n\n\n

 Schedule:<\/strong>
\u2022 Tuesdays & Wednesdays, 16:00
\u2022 Total Duration: 180 Hours<\/p>\n\n\n\n

\u2022 Email: sem@aydin.edu.tr<\/p>\n\n\n\n

Payment Options:
<\/strong>\u2022 Online Payment: http:\/\/op.aydin.edu.tr\/sem\/uzapp\/<\/a>
\u2022 Cash or credit card at campus
\u2022 Bank EFT \/ Wire Transfer<\/p>\n\n\n\n

Bank Account:<\/strong>
T.C. \u0130STANBUL AYDIN \u00dcN\u0130VERS\u0130TES\u0130
YAPI KREDI BANK, SEFAKOY BESYOL BRANCH
Branch Code: 815
Account No: 70356668
IBAN: TR46 0006 7010 0000 0070 3566 68<\/p>\n\n\n\n

When making a payment, include in the description: \u201cProgram Name \u2013 Participant Name \u2013 ID Number\u201d
<\/p>\n","protected":false},"excerpt":{"rendered":"

Who Can Attend? \u2022 Anyone 16 years or older with at least a primary school diploma\u2022 Students attending vocational tourism schools in culinary arts or food & beverage programs\u2022 Students or graduates of 2-year culinary programs at universities\u2022 Graduates of gastronomy programs seeking more practical experience\u2022 Food & beverage business owners or managers wishing to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,13,16],"tags":[],"class_list":["post-1017","post","type-post","status-publish","format-standard","hentry","category-gastronomy","category-general","category-programs"],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/sem.aydin.edu.tr\/en\/wp-json\/wp\/v2\/posts\/1017","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sem.aydin.edu.tr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sem.aydin.edu.tr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sem.aydin.edu.tr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sem.aydin.edu.tr\/en\/wp-json\/wp\/v2\/comments?post=1017"}],"version-history":[{"count":12,"href":"https:\/\/sem.aydin.edu.tr\/en\/wp-json\/wp\/v2\/posts\/1017\/revisions"}],"predecessor-version":[{"id":2902,"href":"https:\/\/sem.aydin.edu.tr\/en\/wp-json\/wp\/v2\/posts\/1017\/revisions\/2902"}],"wp:attachment":[{"href":"https:\/\/sem.aydin.edu.tr\/en\/wp-json\/wp\/v2\/media?parent=1017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sem.aydin.edu.tr\/en\/wp-json\/wp\/v2\/categories?post=1017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sem.aydin.edu.tr\/en\/wp-json\/wp\/v2\/tags?post=1017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}