International Culinary Executive Program
Six months, 960 hours, two full terms — Turkish cuisine and world cuisine — taught hands-on by professional chefs.
Our Gastronomy & Culinary Arts program is a six-month (24-week, 960-hour) professional kitchen education built for people who want to work at an international standard — not just cook well at home. Training runs five days a week, eight hours a day, and every day ends with live service practice in a working restaurant kitchen between 17:00 and 18:00.
The program is split into two twelve-week terms. The first term builds complete command of Turkish cuisine, from basic knife skills to kebab and classical Turkish desserts. The second term opens the kitchen up to the world: Italian, French, Mediterranean, Asian, Middle Eastern, North African and American cooking.
Groups are kept small — a maximum of twenty participants working with four chef instructors and a training assistant — so every participant gets real station time, real corrections and a real portfolio of menus by the end.
Programme structure
- Term 1 · Weeks 1–2 — Basic kitchen: hygiene, kitchen discipline, knife skills, cuts, stocks and mise en place
- Term 1 · Weeks 3–4 — Soups and sauces: classical Turkish soups and the mother sauces
- Term 1 · Weeks 5–6 — Olive-oil dishes, mezes and the cold kitchen
- Term 1 · Weeks 7–8 — Stews, casseroles and legume cookery
- Term 1 · Week 9 — Pilafs, bulgur dishes and pasta
- Term 1 · Week 10 — Turkish pastry: pide, lahmacun and börek
- Term 1 · Week 11 — Meat cookery and the kebab station
- Term 1 · Week 12 — Turkish desserts and the final Turkish menu presentation
- Term 2 · Week 1 — Introduction to world cuisine and international kitchen discipline
- Term 2 · Weeks 2–3 — Italian cuisine: fresh pasta, risotto, pizza and regional classics
- Term 2 · Week 4 — French cuisine: technique, sauces and plating
- Term 2 · Weeks 5–6 — Mediterranean cuisine
- Term 2 · Weeks 7–8 — Asian cuisine and wok technique
- Term 2 · Weeks 9–10 — Middle Eastern and North African cuisine
- Term 2 · Week 11 — American cuisine
- Term 2 · Week 12 — World desserts and the final international menu presentation
Taught in a working kitchen
Every training day closes with on-site practice in an operating restaurant kitchen, so participants learn under real service conditions rather than in a demonstration classroom. Chef instructors: Salih Güney, Görkem Göl, Zümeyra Yiğitoğlu and Büşra Akar, supported by training assistant Hürü Çil of the Gastronomy Chefs Federation.
Interested in this program?
Every program is tailor-made for your group. Tell us your goals and we’ll build the perfect course.