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  • Chef & Owner Professional Culinary Arts

Chef & Owner Professional Culinary Arts

  • EDUCATION DURATION

    8 or 12 Months, with internship
    4 Months, no internship

  • EDUCATION PERIODS

    September 2018

    Education term start date

Who can apply?
Those between the ages of 18 – 49, who want to learn from specialized instructors, in addition to the Professional or Long-Term Professional Culinary Education, how to manage their own F&B business and be both the owner and chef of their business. (those between the ages of 40 - 49 can only join the program without an internship opportunity).

How long is the course?
16 hours of theoretical, 240 hours of hands-on classes.
4 months of mandatory internship (for those between the ages of 18 – 40 taking part in the internship)
105 hours (12 weeks) of Professional Food & Beverage Management training.

What will i learn?


  • Food presentation
  • Introduction to kitchen equipment
  • Menu planning
  • Purchasing
  • Knife skills
  • Liaisons
  • Sauces
  • Food safety
  • Nutrition
  • Cost calculation
  • Nutrition

  • Stocks
  • Emulsion sauces
  • Cooking eggs
  • Sandwiches
  • Fabricating meat
  • Introduction to pastry & bakery
  • Salad dressings & salads
  • Sauteing
  • Grilling
  • Soups

  • Grid Technique
  • Wok dishes
  • Fabricating poultry
  • Deep frying
  • Classical Turkish Cuisine (1. Modul)
  • Fabricating seafood
  • Shallow frying
  • Steaming
  • Poaching
  • Baking

  • Braising
  • Cooking offal
  • Stewing
  • Roasting
  • Vegetarian cooking
  • Pastilage, sugarpaste, gumpaste, chocolate dough & decorations
  • Cold food prep
  • Cooking vegetables and pulses
  • Cooking pasta
  • Cooking rice

  • Feasibility
  • Project design & decoration
  • Kitchen equipment
  • Licences & permits
  • Opening procedures & accounting
  • Menu planning
  • Personnel Selection
  • Labour laws and recruitment

  • Social media
  • Purchasing, stocking, inventory management
  • PR, advertising and marketing
  • Introduction to alcoholic beverages
  • Payment systems and stock control
  • Repairs & renovations
  • First aid
  • Total quality management
  • Customer relations management
  • Menu design

  • Service standards
  • Wine appreciation & management
  • HACCP
  • Mandatory hygiene education
  • Meat cooking techniques
  • Seafood dishes
  • Rice and pasta dishes
  • Salads and sauces
  • Desserts
  • Bar management & Coffee management
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Instructor Team

An instructor team with 23 full-time chef instructors as well as more than 30 local and international visiting chefs every year.

ALL INSTRUCTORS