Certificates held by USLA graduates

• AHA Diploma "Certificate in Professional Baking and Pastry Arts" is valid for the internship program.

• USLA "Professional Basic Level Pastry and Baking Program" Certificate

• Ministry of Education approved "Pastry" Course Completion Certificate

• Ministry of 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 kitchen-ready!

USLA Student Set

• 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 Pastry" and "Food and Beverage Management" Course Book

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 must enter classes with trimmed nails, no nail polish, and no makeup. Long-haired students must tie their hair back. Mustaches and beards are prohibited for male students 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 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 any student who does not comply with the rules.
• • Students must be at school 1 [one] hour before the lesson starts and prepare for the upcoming lesson.
• • Students are responsible for arriving on time according to the assigned weekly tasks and must prepare their workstations before the lesson starts after completing their tasks.
• • Students arriving late to class will not be admitted until the first break, and this will count as a half-day absence.
• • The practical lesson flow continues after the theoretical and practical explanation by 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 of gastronomes is the student's responsibility, and the classroom must be left clean.
• • For students who complete the first term training in the internship program, the internship location is determined by USLA based on students' opinions. It is mandatory to intern at the designated location, and no changes to the internship location are allowed. The student's average grade during the 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.