{"id":1655,"date":"2025-03-03T16:51:17","date_gmt":"2025-03-03T13:51:17","guid":{"rendered":"https:\/\/sem.aydin.edu.tr\/en\/?p=1655"},"modified":"2026-03-12T11:03:37","modified_gmt":"2026-03-12T08:03:37","slug":"pastacilik-egitim-programi","status":"publish","type":"post","link":"https:\/\/sem.aydin.edu.tr\/en\/pastacilik-egitim-programi\/","title":{"rendered":"Gastronomy Training Program"},"content":{"rendered":"\n

Gastronomy Training Program<\/strong><\/p>\n\n\n\n

Make Your Dream of Becoming a Pastry Chef Come True<\/em><\/p>\n\n\n\n

Who Can Join:<\/strong><\/p>\n\n\n\n

\u2022 Anyone aged 16 or older with at least a primary school diploma
\u2022 Students studying at vocational tourism schools in culinary arts or food & beverage services
\u2022 Students or graduates of two-year university culinary programs
\u2022 Graduates from university gastronomy programs looking for practical experience
\u2022 Restaurant or food & beverage business owners\/managers who want to gain more kitchen expertise
\u2022 Self-taught chefs without formal certification
\u2022 Individuals from other professions who want to achieve their dream of wearing the chef\u2019s jacket
\u2022 Architects, dietitians, or others who want to enhance their culinary knowledge for personal or professional projects
\u2022 Food photographers, bloggers, vloggers, YouTubers, Instagrammers, or aspiring food editors<\/p>\n\n\n\n

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

\u2022 Classes are scheduled 2 days per week, 4 hours per day
\u2022 Practical sessions will be conducted individually or in pairs depending on the recipe requirements
\u2022 All materials and equipment are provided by Foodrum
\u2022 The program is limited to 10 participants
\u2022 Participants can take home the products they prepare
\u2022 No prior experience is required; the program starts from scratch
\u2022 The first week is theoretical in the classroom; subsequent weeks are practical in the professional kitchen
\u2022 Make-up classes are not available except for unavoidable circumstances
\u2022 Participants must pass the final theoretical and practical exam to receive a certificate<\/p>\n\n\n\n

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

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.<\/p>\n\n\n\n

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

Week 1 \u2013 Cookies<\/p>\n\n\n\n

\u2022 Basic Sabl\u00e9 Dough
\u2022 Basic Savory Dough
\u2022 Chocolate Chip Cookies
\u2022 Classic Fruit Tart with special pastry cream
\u2022 Vegetable Quiche<\/p>\n\n\n\n

Week 2 \u2013 Cakes<\/p>\n\n\n\n

\u2022 Carrot Cake
\u2022 Brownie
\u2022 Basic Cupcakes & Frosting
\u2022 Savory Cake
\u2022 Sponge Cake<\/p>\n\n\n\n

Week 3 \u2013 Yeast-Based Pastries <\/strong><\/p>\n\n\n\n

\u2022 Focaccia
\u2022 Hamburger Buns
\u2022 Siyez Bread
\u2022 Savory Pastries (Po\u011fa\u00e7a)
\u2022 Brioche<\/p>\n\n\n\n

Week 4 \u2013 World Desserts<\/p>\n\n\n\n

\u2022 Tiramisu
\u2022 Cr\u00e8me Br\u00fbl\u00e9e
\u2022 Lavender Panna Cotta
\u2022 French Pastries
\u2022 P\u00e2te \u00e0 Choux Dough: Eclairs and Profiteroles<\/p>\n\n\n\n

Week 5 \u2013 Artisan Chocolate & Cheesecakes<\/p>\n\n\n\n

\u2022 Cherry Cheesecake
\u2022 Cold Lemon Cheesecake
\u2022 San Sebastian \/ Burnt Cheesecake
\u2022 Chocolate Tempering
\u2022 Filled Chocolates<\/p>\n\n\n\n

Week 6 \u2013 Basic Cakes <\/strong><\/p>\n\n\n\n

\u2022 Special Fruit Ganache Recipes
\u2022 Buttercream and Ganache Coating Techniques
\u2022 Layering, coating, and piping techniques<\/p>\n\n\n\n

Week 7 \u2013 Exam Week<\/p>\n\n\n\n

\u2022 Practical and theoretical exams<\/p>\n\n\n\n

Class Schedule:<\/strong>
Saturday & Sunday, 13:00 \u2013 17:00<\/p>\n\n\n\n

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

\u2022 Full Fee: 148,500 TL (VAT included)
\u2022 Early Bird until September 15: 141,075 TL (VAT included)<\/p>\n\n\n\n

Class size limited to 10 participants.<\/strong><\/p>\n\n\n\n

Certificate:<\/strong>
Participants who successfully complete the program and pass the final exam will receive a Professional Culinary Certificate approved by Istanbul Ayd\u0131n University Rectorate.<\/p>\n\n\n\n

Contact Information:<\/strong><\/p>\n\n\n\n

\u2022 Phone: 444 1 428 \/ 12404
\u2022 Mobile: 0252 317 1589 \/ 0549 486 4800
\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 KRED\u0130 BANK, SEFAK\u00d6Y BE\u015eYOL BRANCH
Branch Code: 815
Account No: 70356668
IBAN: TR46 0006 7010 0000 0070 3566 68<\/p>\n\n\n\n

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

Gastronomy Training Program Make Your Dream of Becoming a Pastry Chef Come True Who Can Join: \u2022 Anyone aged 16 or older with at least a primary school diploma\u2022 Students studying at vocational tourism schools in culinary arts or food & beverage services\u2022 Students or graduates of two-year university culinary programs\u2022 Graduates from university gastronomy […]<\/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-1655","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\/1655","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=1655"}],"version-history":[{"count":11,"href":"https:\/\/sem.aydin.edu.tr\/en\/wp-json\/wp\/v2\/posts\/1655\/revisions"}],"predecessor-version":[{"id":2900,"href":"https:\/\/sem.aydin.edu.tr\/en\/wp-json\/wp\/v2\/posts\/1655\/revisions\/2900"}],"wp:attachment":[{"href":"https:\/\/sem.aydin.edu.tr\/en\/wp-json\/wp\/v2\/media?parent=1655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sem.aydin.edu.tr\/en\/wp-json\/wp\/v2\/categories?post=1655"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sem.aydin.edu.tr\/en\/wp-json\/wp\/v2\/tags?post=1655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}