Professional Cookery Training - Courses

Category
Kitchen

Professional Cookery Training

Course Details

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WHAT IS COOKIE?
Cooking is an Art. Kitchens are also in the nature of workshops where these arts are performed. Every successful restaurant has the touch of a successful chef in its kitchen. Although Cooking is a Skill Job, Education is Undoubtedly a Must for Learning Kitchen Rules.

International Culinary Training is given in our Cookery Training.

This Training Aims To Provide Benefit To People Working In The Culinary Field Or Who Want To Make A Career.

HOW LONG DOES PROFESSIONAL COOKING TRAINING TAKE?
Professional Cookery Training is a Training Program Covering a Period of 4 Months. The Training Process consists of 2 Stages. In the Yakut Academy Kitchen, training is given for 4 months, both theoretically and in the U-arrangement Kitchen Workshop with Personalized Equipment and One-to-One Application Areas. After the Culinary Academy Training, we are preparing for the business life with a 4-month internship period in the summer in the professional and corporate businesses we have contracted with. Our Professional Cookery Training is Equivalent to Mastery Level. ( Over 35 Without Internship )

WHO CAN ATTEND PROFESSIONAL COOKING TRAINING?
Anyone who is at least 18 years old and who wants to turn cooking into a professional profession can join our training program. 18-35 Age Range Can Participate in Internship Training. Internship is not compulsory.

WHAT DIPLOMA WILL YOU HAVE AFTER YOUR PROFESSIONAL COOKING YAKUT ACADEMY TRAINING?
• M.E.B Approved World Cuisine Certificate
• M.E.B Approved Level 4 Cook Certificate
• M.E.B Approved Hygiene Certificate

WHAT WILL YOU LEARN?
Course Titles That Will Ensure You Are Fully Equipped For Your Professional Culinary Career Are As Followed
• THEORETICAL TRAININGS
• Preparing Documents
•    Personal care
• Job Preparation
• Hygiene & Sanitation
• Food and beverage services ( HACCP )
• Service Preparation
• Table Top Service Sets
• Tablecloths and napkins
• Cover opening
• Transport and collect empty
• Nutrients (1,2)
• Food groups
• Washing dishes and throwing garbage
•    Work safety

• PRACTICAL TRAININGS
• Knife Usage and International Chopping Techniques Cutting Techniques
• Preparation for cooking
• International Cooking Techniques
• Vegetable garnishes
• Fond Preparation
• Flavorings
• Consistency and flavorings
• Soups are local and international
• Basic Sauces 1,2,3
• Appetizers and cocktail foods
• Salads and Sauces
• Potato garnishes
• Egg cooking techniques
• Rice cooking and derivatives
• Preparing fresh pasta dough
• Legumes dishes
• Compote and compotes
• Stuffed and stuffed wrap unique to Turkish cuisine
• Preparation of meats
• Cooking techniques in meats
•    Meat foods
• Seafood preparation
• Seafood cooking techniques
• Fish dishes
• Low-fat frying technique
• Breze technique
• Stew technique
• Cold kitchen preparation
• Offal dishes specific to Turkish cuisine
• Simple desserts

** At the end of the training, the certificate you will receive is approved by the Ministry of National Education and the Course Completion Certificate is given within the scope of Vocational Competence Valid in Public Institutions and Organizations.
** After the training is completed, the exam application will be made by the institution by gaining the ability to participate in the MYK exam.
** The materials to be used in the trainings are provided by our institution.
** Textbook and Cook Uniform is our gift to our trainees.

DOCUMENTS REQUESTED BY MEB FOR REGISTRATION
IDENTITY - EDUCATION STATUS CERTIFICATE - RESIDENCE - JUDICIAL REGISTER RECORD - BIOMETRIC PHOTO (2 PCS) - HEPP CODE - 100₺ EXAM FEE TO MEB ACCOUNT