Gastronomy Management Short Course
Professional Culinary Training — Turkish & World Cuisine
2-4 weeks
$0.00Contact for pricing
About This Programme
An intensive short-duration professional culinary training covering both Turkish cuisine and world cuisine, with emphasis on practical skills acquisition and recipe-based learning.
Conducted in groups under the supervision of 4 chef instructors, combining theoretical knowledge with hands-on kitchen applications.
Turkish Cuisine Module
- Regional cuisines: Marmara, Aegean, Black Sea, Central/Eastern/Southeastern Anatolia
- Soups, olive oil dishes, mezzes, meat dishes, kebab culture
- Pilafs, pastries (borek, pide, lahmacun), desserts
- Breakfast products: menemen, gozleme, bazlama
World Cuisine Module
- European: Italian & French dishes and sauces
- Mediterranean: Spain, Greece, Italy
- Asian: Chinese, Japanese, Thai (wok, noodle, stir-fry)
- Middle Eastern: Lebanese, Israeli, Moroccan
- American: burger, steak, comfort food
Daily Schedule
5 days/week — 4 hours theoretical + 4 hours practical kitchen applications. Weekly practical exams and final menu application.
What's Included
- Turkish & world cuisine training
- Professional kitchen skills
- Recipe standardization
- Plating & presentation
- Cost calculation
- 4 chef instructors per group
- Hands-on practical sessions
- Final menu application
Interested? Send an Inquiry
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