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Vegan 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, the correct use of ingredients, and techniques aimed at creating different textures through a professional kitchen experience led by 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, and aims to build a strong foundation that allows participants to adapt the knowledge to different recipes.
October 20, Tuesday
11:00 - 14:00
Fee
6.000,00₺
Location
Culinary Classroom
WHAT DO WE DO?
• Cinnamon rolls
• Raw Berry Cheesecake
• Crème Caramel (flan)
Services Offered in Workshops;
• 2 drinks and 2 water servings
• Digital recipe and personalized certificate
Special Notes for the Event
• The workshop is aimed at 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 exchanges 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 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. Students must enter classes with trimmed nails, no nail polish, and no makeup. Students with long hair 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 the lessons and add extra lesson days during the training period. Changes in lesson dates and excursion notifications will be communicated by Student Affairs.
- • USLA plans to conduct industry visits on Fridays during the training period. Participation in field trips is not mandatory, but it 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 lesson and prepare for the upcoming lesson.
- • Students are responsible for arriving on time according to the designated weekly tasks and must be ready at their workstations before the lesson starts after completing their tasks.
- • Late students will not be admitted to class until the first break, and this will count as a half-day absence.
- • The practical lesson flow continues with students moving to their stations to prepare their recipes as demonstrated after the theoretical and practical explanation by the lesson chef in the kitchen.
- • At the end of the lesson, cleaning and washing of the gastronomes is the student's responsibility, and the classroom must be left clean.
- • For students registered in the internship program who complete their first-term 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 the student achieves during their training period is one of the determining factors for the internship location.
- • Industry visits will be conducted during the program. Personal food/drink expenses during industry visits are the responsibility of the student.
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