Certificates held by USLA graduates

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

• USLA "Professional Culinary Program" Certificate

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

• "Hygiene Training for Food and Water Sector Workers" 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!

Student Kit owned by USLA students

• USLA Chef Jacket - 2 pieces

• USLA Chef Pants - 1 piece

• USLA Chef Cap - 1 piece

• USLA Chef Apron - 2 pieces

• Professional Kitchen Shoes - 1 pair

• Knife Set

• USLA Student Bag

• “On the Path to Professional Cooking” Textbook

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 classes.
• • Both male and female students are prohibited from wearing earrings – piercings, watches, bracelets, and rings. Our students are required to 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 classes and add extra class days during the training period. Changes in class dates and tour information will be communicated by Student Affairs.
• • USLA plans to conduct industry tours 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/educator 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 lesson.
• • Students are responsible for arriving on time according to the designated weekly assignments and must be ready at their workstations prepared before class time after completing their duties.
• • Students arriving late to class will not be admitted 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 the gastronomies 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 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 the training period is one of the determining factors for the internship location.
• • Industry tours will be conducted during the program. Personal food/drink expenses during industry tours are the responsibility of the student.