World Cuisines Training

This educational program aims to teach participants the underlying principles of world cuisines and impart differing cooking techniques through practical application. During the training, core culinary knowledge is reinforced while stock preparation, sauce making, and utilizing multiple variations of these sauces are covered in depth. Participants have the chance to prepare recipes from numerous countries across a wide spectrum ranging from soups to salads, meats and seafood to vegetable dishes. In the program, various techniques such as frying, sautéing, grinning, baking, and slow cooking are taught hands-on. At the same time, more delicate methods like boiling, steaming, and poaching are discussed to boost participants' technical diversity. Rice and bulgur-based dishes, stuffed items, olive oil dishes, and pasta variations are prepared alongside different sauces, while cold kitchen applications also constitute an important segment of the program. The training further includes handling advanced-level products like game meat and offal, preparing vegetarian and vegan recipes, and applying dessert, pastry, and bread varieties belonging to distinct cuisines. Consequently, participants gain a broad perspective on world cuisines, reaching the knowledge and skill level to professionally prepare the flavors of different cultures.