• Certificates held by USLA graduates

  Participants who attend at least 80% of the program will be entitled to receive the USLA certified “Offal Specialization Training with Murat Deniz Temel” participation certificate.

   

   

   

   

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 lesson.
• • Both male and female students are prohibited from wearing earrings – piercings, watches, bracelets, and rings. Our students must enter classes with trimmed nails, without nail polish, and without makeup. Students with long hair 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 excursion information are communicated by the Student Affairs.
• • USLA plans to organize 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 starts 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 the lesson starts after fulfilling their duties.
• • Students who arrive late to class will not be admitted until the first break, and it 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 of 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 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 obtained by the student 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.