Basic Pastry and Bakery Training

This training program is structured to cover the core knowledge and practices necessary in the pastry and bakery domain. During the course, participants adopt the habit of working in accordance with kitchen hygiene and safety rules, becoming knowledgeable about properly storing and managing utilized materials. Along with this, operational topics such as menu planning and cost calculation are discussed to raise participants' awareness regarding kitchen management. The program offers practical instruction on preparing sauces, creams, and decorative doughs. Work is carried out on a broad product range spanning from fruit and chocolate desserts to puff pastry items, varieties of puddings and biscuits to traditional Turkish sweets. Additionally, by preparing frozen desserts, special occasion cakes, and different types of sponge cakes, participants enhance their production diversity. Yeasted dough techniques also hold a significant place in the training; bread making and fried dough products are covered in detail. Throughout this process, participants improve both their technical production skills and gain planned, efficient work habits within the kitchen. The training aims to impart basic pastry and bakery competencies applicable in the industry.