Our Professional Cooking Certification Program will start simultaneously in Istanbul and Bodrum.
* Those who are interested in cooking and want to acquire a profession,
* Those who want to develop themselves in the field of cooking,
* Those who enjoy cooking and love to spend time in the kitchen,
In our equipped gastronomy kitchen, our practical Professional Cooking Certificate Program which is both educational and fun, is JUST FOR YOU!
Aim of the program:
To present basic information on food to the person with basic culinary knowledge to our chef candidates in practice. During the course, our students will learn how to process food in a delicious way according to hygiene and health norms with techniques from Turkish and world cuisines, rather than just learning recipes by seeing theoretical courses with practical courses. Thus, chef candidates will be open to improve themselves all the time and progress
In addition to world cuisines, the usage of each product in Turkish cuisine will be shown to our students in practice.
CHEFS AND EDUCATORS:
PROF. DR. KAMİL BOSTAN
Coordinator of the program
İstanbul Aydın University – The Head of the Department of Gastronomy and Culinary Arts
https://www.youtube.com/watch?v=nQ8XnAZkH5A
PELİN DUMANLI
Instructor Chef and İstanbul Aydın University Lecturer
www.pelindumanli.com
She was born in 1988, İstanbul. After studying Gastronomy and Culinary Arts at Yeditepe University with a scholarship, she completed her master degree in Food Culture and History at Bilgi University, Department of Cultural Studies.
She brought in something new in Turkey and published her book ''SAKATAT'' in September 2015
BATUHAN CERRAH
Instructor Chef
HALİL İBRAHİM ÇETİN
Instructor Chef and İstanbul Aydın University Lecturer
Tuğba YAVAŞÇA
Pastry Chef and İstanbul Aydın University Lecturer
Conversations and practical trainings will be held with the participation of famous guests and chefs from the sector.
Content of the Program;
| | |
| Week 1: | History of the World Cuisine (T) |
| | Occupational Health & Safety in the Kitchen (T) |
| Week 2: | Basic Cutting Techniques (T) |
| | Fonds & Classification of Soups (T) |
| Week 3: | Introduction to Red Meat Products (T) |
| | World Cuisines Meat Dishes (U) |
| Week 4: | Basic Principles of Nourishment-I (T) |
| | Meatballs in Turkish Cuisine (U) |
| Week 5: | Small Cattles (T) |
| | Speciality meats (T) |
| Week 6: | Basic Principles of Nourishment -II (T) |
| | Types of Rice & Cooking Techniques(U) |
| Week 7: | Poultries(T) |
| | World Cuisine Poultries (U) |
| Week 8: | Fishes and Sea Products (T) |
| | Turkish Cuisine Fish Dishes (U) |
| Week 9: | Introduction to the Cold Kitchen (T) |
| | First course (U) |
| Week 10: | World Cuisine From Past to Today (T) |
| | Turkish Cuisine Olive Oil Dishes (U) |
| Week 11: | Breakfast & Bruch (T) |
| | Sandwich Making (U) |
| Week 12: | Purchase, Receiving & Storage Conditions(T) |
| | Turkish Cuisine Milk Puddings |
| Week 13: | Preparation of Invitation and Presentation (T) |
| | Buche de Noel & Ginger Cookie Making (U) |
| Week 14: | Serving and Presentation Techniques (T) |
| | Turkish Cuisine Pastry |
| Week 15: | Cost Calculation & Cost Control (T) |
| | Sourdough Making (U) |
| Week 16: | Pasta (U) |
| | World Cuisine Pastry (U) |
| Week 17: | Introduction to Cake Making (T) |
| | Cake Making (U) |
| Week 18: | Practice Exam-I General |
| | Written Exam |
Professional Cooking Training Program Package;
* Textbook
* Recipe booklet
* Knife set
* Clothes set
* 1 Chef's jacket
* 1 Chef's pants
* 1 Chef's Apron
* 1 cap
* 1 pair of kitchen shoes
NOTE: The above materials are included in the training fee.
İSTANBUL Training Date: October 02, 2021
Program Days: 10.00 - 15.00 ( Saturday – Sunday)
Program Duration: 180 hours
Our training in Bodrum will be held in cooperation with Foodrum Culinary Park
Foodrum Culinary Park
www.foodrum.com
BODRUM Training Date-1: Planning
Program Days and Time : 17.00 - 21.00 ( Tuesday– Wednesday )
Program Duration: 180 Hours
Certificates Given after the Program:
Certificate of Cooking Training Approved by the Rectorate
Contact with:
Yasemin KARAMAN
444 1 428 / 12412
0535 032 34 80
[email protected]r
Payment Options:
* Online Payment : http://op.aydin.edu.tr/sem/uzapp/
* Cash or Credit Card in our campuses,
* EFT or Wire Transfer,
Our Bank Account Number:
T.C. İSTANBUL AYDIN ÜNİVERSİTESİ
YAPI KREDİ BANKASI SEFAKÖY BEŞYOL ŞUBESİ
BRANCH CODE: 815
ACCOUNT NUMBER: 70356668
IBAN NO: TR46 0006 7010 0000 0070 3566 68
' Training name ' participant name ' TC no ' must be written in the comment section when making payment.
