Project Description
Professional Cooking Course
Watch the Video
EDUCATION PERIOD
January 2022
DURATION
256 hours – 4 month
COURSE FEE
$2500
JOB & INTERNSHIP
Opportunity
EDUCATION SERTIFICATE
4 International Valid Certificates
Professional Cooking Course
We masterfully teach all the intricacies of cooking in our state-of-the-art kitchens to future chefs who want to improve themselves not to be the best, but to be the best. We support future cooks who want to take their place in the leading cuisines of the country and the world with our knowledge and experience and help them plan their career goals.
PROFESSIONAL BEGINNING
With Professional Cookery Training, we master all the subtleties of culinary arts in our kitchens equipped with the latest technology. You can take the first step to become a professional chef by participating in the training, which was initiated with the cooperation of Lonca SEM and Gastro Academy to guide your career in the kitchen.
WHAT WILL I LEARN?
- DELIVERY AND GASTRO ACADEMY RULES
- GENERAL INFORMATION ON COOKING (AHLEI – Cook)
- WORK SAFETY
- HYGIENE SENITATION AND KITCHEN SAFETY ( NRA ServSafe )
- CUTTING TECHNIQUES
- KNIFE USAGE AND FEATURES
- KITCHEN CUTTING BOARDS AND KNIFE COLOR CODING
- COOKING TECHNIQUES
- STOCK TYPES
- FIVE BASIC SAUCE AND PRODUCTS CONSUMED WITH THESE SAUCE
- SMALL ANIMALS
- DISABLES
- WORLD CUISINE SOUPS
- OLIVE OILS AND PLATE PRESENTATION
- Appetizers-COLD SNACKS-SOFA-ORDORV PLATE
- REMOVING SALMON FILLET, CLEANING, COOKING AND INFORMING
- FILLET OF SEA BEACH, CLEANING, COOKING AND INFORMING
- INFORMATION ABOUT VEGAN NUTRITION
- GENERAL INFORMATION ABOUT VEGETARIAN NUTRITION
- HAMBURGER MADE
- BREADS FROM THE WORLD CUISINE
- SANDWICHES
- FERMENTED PRODUCTS
- JAMS
- KISH- TART-TARTOLET-VOLOVAN
- TYPES OF COOKIES
- PASTRY
- PIECE CAKE
- CAKE – COOKIE COATING TECHNIQUES
- MANTI TYPES AND COOKING TECHNIQUES
- MAKING FRESH PASTA
- FILLED PASTAS
- RICES
- GENERAL INFORMATION ABOUT SALAD AND SAUCE
- DRY BEANS
- PIZZA Dough and Sauces FEATURES
- RECIPE WRITING TECHNIQUE – MEASURING – CHANGE AMOUNT
- FOOD COST STICKER
- MENU TYPES – PREPARING THE MENU AND NUTRITIONAL VALUES
- OTTOMAN MAIN DISHES
- TURKISH AND OTTOMAN DESSERTS
- TURKISH CUISINE
- SPANISH CUISINE
- FRENCH KITCHEN
- MEXICAN CUISINE
- ITALIAN CUISINE
- INDIAN KITCHEN
- FAR EASTERN ASIAN CUISINE
- ALACART PLATE PRESENTATIONS
- HOT MILLS/ PASTRY
- COCKTAIL HOT SNACKS
- DESSERTS
- ALACART PLATE DECORATIONS
- AMUSE BOUCHE (STARTER – STARTER PLATE MAKING )
- Pastries
- FUNCTIONING OF SERVICE (F.B) IN HOTELS AND RESTAURANTS
- SHELL AND WITHOUT SHELL SEAFOOD
- GENERAL INFORMATION AND MEALS ABOUT HEALTHY NUTRITION
CERTIFICATES
Thanks to the internationally accredited certificates you will receive after professional culinary training, you can take your place in the sector.
Certified Kitchen Cook (CKC) Certificate
Servsafe Food Safety Certificate
National Restaurants Association Certificate
Higher Education Institutions of Turkey, approved LONCA SEM Certificate
OUR TRAINERS
After graduating from Robert College, Alparslan Sukan studied “Hotel and Restaurant Management” in the USA. Sukan, who has fit countless brands in his professional life, which he has continued for more than 38 years, is also affiliated with the American Hotel and Lodging Association (AHLA), Marmara University, Istanbul University, Yeditepe University, Swissotel Hotel Management School, Özyeğin University, Boğaziçi University and USLA. provided training. Sukan, who is the founding partner of Özel Tatlar Butik Catering company and still works as a consultant at Haliç University Gastronomy Department, also continues to train successful chefs of the future with Lonca SEM at Istanbul Health and Social Sciences Vocational School.
Tolga Bozok won the Fox TV Chief Academy Award in 2021 and became Turkey’s Chief. Tolga Bozok, who took Chef’s Istanbul, cake and modeling course, and chocolate course in 2012, completed his education at the Culinary Arts Academy in 2014. Working as OKA Gıda Michelle Brasserie, Chef De Cuisine between 2018 and 2019, Tolga Bozok continued his duty as Sous Chef in the same institution in 2019 and 2020. Tolga Bozok, who teaches at EKS culinary academy, also continues his duty in Vandal Turkey and is an instructor chef at Istanbul Health and Social Sciences Vocational School Lonca SEM.
After completing her education at the International Service and Taste Academy USLA in 2014, Hande Acı joined the Brasserie Noir staff where she is still working. Hande Acı, who has experience in restaurant opening, menu planning and team management, has established, managed and trained many teams throughout her professional life. Hande Acı, who has gained a great reputation especially with her breads and desserts, is happy to share her experience with the students at Istanbul Health and Social Sciences LONCA SEM.
After successfully completing her undergraduate education in Çanakkale Onsekiz Mart University Gastronomy Department, Karanfil continues her graduate education in Bolu Abant İzzet Baysal University Gastronomy and Culinary Arts Department, and also teaches at Istanbul Health and Social Sciences Vocational School.