Intensive Turkish Cuisine
Programme

A versatile programme of Turkish culinary techniques and recipes with Le Cordon Bleu’s for over 129 years of experience and discipline in culinary art education.

The Intensive Turkish Cuisine Programme offers rich content through exquisite techniques and recipes preserved over centuries, and through lectures on Turkish culinary heritage. The courses are given by Le Cordon Bleu Chef Instructors and Guest Chefs, in English and the demonstration lessons are translated into Turkish.

This comprehensive programme has 2 levels, consisting of practice sessions, demonstrations, theory lessons and field trips.

Level 1: Classical Turkish Cuisine (120 hours) “Certificat de Cuisine Turque”
Level 2: Regional Turkish Cuisine (120 hours) “Certificat de Cuisine Turque Regionale”
“Diplôme de Cuisine Turque” certificate is given to students who successfully complete both levels, each of which being 6-9 hours a day, 3-4 days a week, and a total of 120 hours in total.

Programme Outcomes

• Develop an understanding of Turkish Culinary Heritage
• Familiarise with Turkish local ingredients
• Implement fundamental basic Turkish cuisine preparation techniques, including knife skills, dicing, grating, chopping, pureeing, stuffing
• Demonstrate a variety of traditional soup cooking techniques, including liaisons, roux, purée, and fermentation
• Applying various cooking styles, such as braising, frying, boiling, sautéing, dry cooking, grilling in traditional olive oil dishes, stews, köfte, and kebabs
• Demonstrate understanding and application of various mezzes, “börek” and “mantı”
• Introduction to various milk and syrup based Turkish desserts
• Build Turkish culinary terminology
• Meet food safety and hygiene requirements
• Develop personal kitchen organization and management skills