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Vegan Italian Desserts with Bi Nevi Deli
USLA Academy’s professional kitchen infrastructure meets Bi Nevi Deli’s plant-based culinary approach in a special workshop focused on gluten-free desserts.
In this 1-day program, participants will explore the fundamental principles of gluten-free dessert making, proper ingredient usage, and techniques for creating different textures through a professional kitchen experience that combines theory and practice, under the guidance of Bi Nevi Deli Coordinator Chef Melike Kızıltan.
The program focuses on understanding the techniques and ingredient relationships behind gluten-free desserts, rather than just applying recipes, to build a strong foundation that can adapt the acquired knowledge to different recipes.
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WHAT DO WE DO?
• Tiramisu
• Blackberry panna cotta
• Amaretti cookies
Services Offered in Workshops;
• 2 beverages and 2 water servings
• Digital recipe and personalized certificate
Special Notes for the Event
• The workshop is intended for participants aged 18 and over.
• Tickets are for single persons, and only one person can work at each station.
• Our programs take place with a minimum of 6 participants.
• No refunds or changes are allowed on tickets.
• We kindly ask you to bring a storage container to take your leftovers home.
Training Rules
- • The minimum age limit for all trainings is 18.
- • Our students are required to wear the student uniforms provided by USLA for all kitchen classes outside of classroom lessons.
- • It is mandatory to bring the equipment provided by USLA for use during the lessons.
- • Both male and female students are prohibited from wearing earrings – piercings, watches, bracelets, and rings. Our students are required to enter classes with trimmed nails, no nail polish, and no makeup. Long-haired students must tie their hair back. Male students are prohibited from having mustaches and beards during the training period. They must attend classes clean-shaven.
- • USLA reserves the right to make possible changes to classes and add extra class days during the training period. Changes in class dates and field trip information will be communicated by Student Affairs.
- • USLA plans to conduct industry trips during the training period on Fridays. Participation in field trips is not mandatory but is recommended. Date notifications will be made by student affairs.
- • The instructor chef has the right to refuse entry to students who do not comply with the rules.
- • Students must be at school 1 [one] hour before the class time and prepare for the upcoming lesson.
- • Students are responsible for arriving on time according to the assigned weekly tasks and must be ready at their workstations prepared before class time after completing their duties.
- • Students arriving late to class will not be admitted until the first break, and this will be counted as half a day of absence.
- • The practical lesson flow continues after the theoretical and practical explanation of the lesson chef in the kitchen, where students proceed to their stations to prepare their recipes as demonstrated.
- • At the end of the lesson, cleaning and washing the gastronomes is the student's responsibility, and the classroom must be left clean.
- • For students registered in the internship program who complete the first semester training, the internship location is determined by USLA based on the students' opinions. It is mandatory to intern at the designated location, and no changes to the internship location are allowed. The average grade that the student will achieve during their training period is one of the determining factors for the internship location.
- • Industry trips will be conducted during the program. Personal food/drink expenses during industry trips are the responsibility of the student.
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