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First Step into the Kitchen Young Chefs

First Step into the Kitchen Young Chefs

First Step into the Kitchen Young Chefs

 

The International Service and Flavor Academy USLA is bringing young people together with the enjoyable and educational world of cooking this summer. The First Step into the Kitchen program, specially prepared for the 13–17 age group, is designed for young people who are interested in cooking, love to learn new things, and enjoy creating. Over two weeks, this practical program lasting 10 days during the week will provide participants with experience in many different topics, from basic techniques of kitchen discipline to vegetable preparations, from pastries to pasta and sauces, and from chicken, fish, and dessert applications. This educational process, where they will actively work at their own stations, aims not only to develop the kitchen skills of young people but also to enhance their self-confidence, creativity, and teamwork habits. For young people who want to have fun and truly gain a new skill during the summer vacation, First Step into the Kitchen offers an inspiring start.

 

 


Training Fee
49.000,00₺
*You can contact us for a 25% discount opportunity valid for sibling and friend registrations.
Location
Kanyon Workshop Class
Training Period

January 25 - February 5

Training Hours

10:00 - 14:00

Training Program

Week 1

Week 2

 

Day 1 – First Step in the Kitchen

Welcome & Introduction
Sharing the program flow
Introduction of the instructor and participants
Introduction to kitchen rules and station setup

Kitchen Hygiene and Safety
Hygiene rules in a professional kitchen
Basic principles of occupational safety
Correct and safe use of equipment

Basic Knife Skills
Knife grip
Using a cutting board
Introduction to basic cutting techniques
Vegetable peeling, chopping, and organized preparation practices
Mise en place practice with simple preparation applications

Introduction to Stocks and Thickeners

 

  • • Vegetable Italian Minestrone Soup
  • • Vegetable Stock Preparation
  • • Chicken Stock (DEMO)
  • • Linguine Pasta with Tomato Sauce

 

Day 6 – Working with Chicken and Main Course Setup

Safe Work with Protein
Raw product hygiene
Correct preparation and storage of chicken
Basic preparation before cooking

Techniques
All chicken opening techniques (Demo)
Marinating
Pan frying
Oven baking

 

  • • Chicken Schnitzel, Mustard Potato Salad
  • • Pollo Piccata Milanese
  • • Oven-Baked Crispy Chicken Wings (Demo)

 

Day 2 – Vegetables and Basic Preparation Techniques

Product Knowledge
Recognizing vegetables
Seasonality and product selection
Storage and preparation principles

Cooking Techniques
Boiling
Sautéing
Baking
Basics of steaming

 

  • • Vegetable Wok Noodles
  • • Miso Glazed Baked Eggplant
  • • Steamed Edamame and Fresh Herb Salad

 

Day 7 – Fish and Light Dishes

Recognizing Fish
Basic principles of working with fish
Freshness and product knowledge
Things to pay attention to in preparation

Techniques
Fish opening (Demo)
Pan frying
Baking
Preparing light accompaniments

 

  • • Tuna Tataki (Demo)
  • • Preparing sushi rice
  • • Sushi Roll - Making Futo Maki and Ura Maki
  • • Nigiri
  • • Onigiri

 

Day 3 – Breakfast Preparations and Egg Techniques

Recognizing Eggs
The role of eggs in the kitchen
Correct storage and use
Basic cooking differences

Techniques
Boiling
Scrambled eggs
Omelet
Fried egg varieties

 

  • • Classic French Omelet (Demo)
  • • American Style Omelet
  • • Poached Egg on Sourdough Bread with Avocado
  • • Soft Pancakes, Nutella and Fruits

 

Day 8 – Inspiration from World Cuisines

Introduction to Different Cuisines
Basic flavors in world cuisines
Use of spices and aromas
Cultural diversity and cuisine

Techniques
Sauce balance
Use of spices
Preparing rice and accompaniments

 

  • • Beef Tenderloin with Café de Paris Sauce
  • • Garam Masala Chicken, Basmati Rice
  • • Mushroom Risotto

 

Day 4 – Introduction to Pastries

Basic Dough Knowledge
What is dough?
The relationship between measurement, balance, and consistency
Recognizing basic ingredients

Techniques
Mixing
Kneading
Rolling and shaping
Using the oven

 

  • • Create Your Own Pizza
  • • Parmesan Savory Cookies
  • • Chocolate Chip Cookie

 

Day 9 – Introduction to Desserts

Basic Pastry Knowledge
Measurement and balance in dessert preparation
Using basic equipment
The relationship between texture and consistency

Techniques
Simple creams
Baked or no-bake dessert bases
Using fruits, chocolate, and decorations

 

  • • Strawberry Magnolia
  • • Making Pastry Cream
  • • Making Diplomat Cream
  • • Cherry White Chocolate Brownie

 

Day 5 – Pasta and Sauces

Introduction to the World of Pasta
Recognizing different types of pasta
Difference between fresh and dry pasta
Cooking time and consistency control

Basics of Sauces
Simple tomato-based sauces
Creamy sauce logic
Flavor balance and consistency

 

  • • Charred Eggplant Gnocchi (DEMO)
  • • Fettuccine with Pesto Sauce
  • • Mushroom Stuffed Ravioli

 

Day 10 – Final Day

Review and Preparation
A brief evaluation of the techniques learned
Sharing the flow of the day
Determining the teams

Final Application
Participants will work in small teams
Preparing mini plates with the techniques learned throughout the program
Station management and time planning

Family Table Menu

 

  • • Tomato Gazpacho
  • • Melanzane
  • • Grilled Salmon, Warm Summer Vegetables, and Tabouleh
  • • Peach Pêche Melba, Burnt Ice Cream

 

Presentation & Closing
Presentation of the plates
Instructor evaluation
Certificate presentation and closing

Certificate held by USLA graduates

 

• USLA “First Step into the Kitchen Young Chefs” certificate

 

Every student at USLA is ready for the kitchen!

 

• 1 USLA Chef Apron

• “First Step into the Professional Kitchen Young Chefs” Textbook

General Event Rules

 

• Workshop tickets are personal. Name/ticket/age checks are conducted before the workshop starts.

• A digital personalized “USLA Workshop Participation Certificate” and “Recipe” are provided in all workshops.

• To access recipes at the workshop entrance, your phones must have the 'QR code scanning' feature enabled or have a QR scanning program installed.

• Our workshops are conducted in Turkish.

• Our workshop kitchen is fully equipped for 18 people. Depending on the type of event, planning is made for one or two people to work at each station.

• Our semi-professional workshop kitchen accommodates 14 people and uses professional equipment along with small home appliances.

• Our chocolate workshop class is suitable for 8 adults and 10 children.

• Our cocktail workshops take place in the Usla Bar area with fully equipped equipment that can accommodate 10 people at the same time.

• Our programs take place with a minimum of six participants. If the required number of participants is not reached, a refund is provided. Refund processes are completed within 5 to 7 days depending on your bank.

• USLA reserves the right to make changes to the kitchens where workshops will take place.

• USLA reserves the right to cancel the organization by refunding the event fee paid by participants if deemed necessary.

• USLA reserves the right to make changes to content and dates of events if deemed necessary.

• As stated in Article 48 of the Consumer Protection Law, “in distance contracts, contracts excluded from the scope, the rights and obligations of the consumer and the seller and provider, the right of withdrawal, the obligation to inform, delivery and other implementation procedures and principles are determined by regulation.” According to this article, refunds or changes cannot be made for USLA Workshop tickets.

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