Certificates held by USLA graduates

• AHA Diploma "Certificate in Culinary Arts" is valid for the internship program.

• USLA "Professional Basic Level Culinary Program" Certificate

• Ministry of National Education approved "Culinary" Course Completion Certificate

• Ministry of National Education "Food and Beverage Services Management" Course Completion Certificate

• USLA "Food and Beverage Services Management" Participant Certificate

• "Hygiene Training for Workers in the Food and Water Sector" Course Completion Certificate

• Basic Occupational Health and Safety Training Certificate

• Fermented Beverage Basic Knowledge and Tasting Techniques Certificate

Every student at USLA is ready for the kitchen!

USLA Student Kit

• USLA Chef Jacket - 2 pieces

• USLA Chef Pants - 1 piece

• USLA Chef Hat - 1 piece

• USLA Chef Apron - 2 pieces

• Professional Kitchen Shoes - 1 pair

• Knife Set

• USLA Student Bag

• "On the Path to Professional Cooking" and "Food and Beverage Management" Course Book

Training Rules

• • The minimum age requirement for all trainings is 18.
• • 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 classes.
• • 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. Long-haired students must tie their hair up. 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 notifications will be communicated by Student Affairs.
• • USLA plans to conduct industry trips on Fridays during the training period. Participation in field trips is not mandatory but is recommended. Date notifications will be made by student affairs.
• • The instructor chef/trainer has the right to refuse entry to students who do not comply with the rules.
• • Students must be at school 1 [one] hour before class time and prepare for the upcoming class.
• • Students are responsible for arriving on time according to the designated weekly assignments, and after fulfilling their duties, they must be ready with their workstations prepared before class time.
• • Late students will not be admitted to class until the first break, and this will count as a half-day absence.
• • The practical class flow continues after the theoretical and practical explanation by the class chef in the kitchen, where students proceed to their stations to prepare their recipes as demonstrated.
• • At the end of the class, cleaning and washing of gastronomes is the student's responsibility, and the classroom must be left clean.
• • For students who complete the first semester training registered in the internship program, 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 trips will be conducted during the program. Personal food/drink expenses during industry trips are the responsibility of the student.