Ottoman Turkish Cuisine with Yunus Emre Akkor

Are you ready to rediscover the rich gastronomic heritage of our culture with the intricacies of palace cuisine?

With over 30 years of research, Chef Yunus Emre Akkor, recipient of the T.C. Presidential Culture and Arts Grand Award, brings the culinary cultures of the Ottoman, Anatolian, and Mesopotamian kitchens to the present day, meeting with gastronomy enthusiasts at USLA Kanyon Campus.

In the Ottoman Turkish Cuisine workshop with Chef Yunus Emre Akkor, you will learn the exquisite palace flavors ranging from almond milk soup to cherry leaf wraps, from stuffed melon to quince and onion meat, and helva-i hakaniye directly from the master. You are invited to take your place in this unique culinary journey where you will practically experience the cooking disciplines and table manners of the era.

Training Fee

168.000,00₺

Location

Kanyon

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Training Duration

Every Thursday for 8 weeks

Training Period

November 5, Thursday

Training Hours

10:00 - 13:00

Payment Plan

Training Program

Name: Ottoman Turkish Cuisine with Yunus Emre Akkor
Brand: USLA
SKU: U27
Price: 168000.00 TRY
Availability: InStock

The entire training program is designed by our expert chef instructors to ensure you are fully equipped for a career in the kitchen.

WEEK 1: SOUPS

• Almond Milk Soup

• Lebeniye Soup

• Strained Lentil

• Cold Soup

WEEK 2: STUFFED DISHES / WRAPS

• Stuffed Dried Vegetables

• Sheikh-ul-mahshi

• Stuffed Melon

• Chestnut Cabbage Wrap

WEEK 3: MEAT DISHES AND PILAFS

• Lamb Tandoor / Garlic Pilaf

• Quince and Onion Meat / Bulgur Pilaf

• Meat Keşkek / Firik Pilaf

• Plain Keşkek / Firik Pilaf

WEEK 4: MARKET DISHES

• Kilis Tava

• Arab Tava

• Oven Mouth

• Meat Stew

WEEK 5: OLIVE OIL DISHES AND PILAFS

• Artichoke Fava

• Olive Oil Fresh Green Beans

• Head Roast

• Pea Mash

WEEK 6: FISH DISHES

• Teke Soup

• Fish with Hazelnut Tarator

• Fish Pilaki

• Sea Bass Pilaf

• Çiroz Salad

WEEK 7: DESSERTS AND SHERBETS

• Honey Sherbet

• Strawberry Sherbet

• Apple Baklava

• Milk Halva

• Helva-i Hakani

WEEK 8: ORAL AND WRITTEN EXAM

• 100% scholarship opportunity for the first term USLA Kitchen First Step Chocolate Training

• 40% scholarship opportunity for the second term USLA Kitchen First Step Chocolate Training

• Gift workshop for two for the third term

Certificate held by USLA graduates

• USLA “Ottoman Turkish Cuisine with Yunus Emre Akkor” certificate

Every student at USLA is ready for the kitchen!

• 1 USLA Chef Apron

• “Ottoman Turkish Cuisine with Yunus Emre Akkor” Textbook

Training Rules

• The minimum age limit 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 the lessons.
• 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. Students with long hair must tie their hair back. 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 the lessons and add extra lesson days during the training period. Changes in lesson dates and excursion notifications are communicated by Student Affairs.
• The instructor 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 designated weekly assignments and must be ready at their workstations after completing their tasks before the lesson starts.
• 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 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 the gastronomes is the student's responsibility, and the classroom must be left clean.
• For students registered in the internship program who complete their first term training, the internship location is determined by USLA based on students' opinions. It is mandatory to do the internship 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.
• Sector trips will be organized during the program. Personal meals/drinks during sector trips are the responsibility of the student.

Up to 40% discount opportunity with Yapı Kredi and Restaurant Card at checkout!

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Ottoman Turkish Cuisine with Yunus Emre Akkor