Istanbul Culinary Institute

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Program dates

Weekday programs

• 23 January – 6 July 2012
• 16 April – 5 October 2012
• 10 September -1 March 2013

Weekend Programs (Located in Kadir Has Campus)

• 18 February 2012 – 9 September 2012
• 1 September 2012 – 9 March 2013

Module 1

• Hygiene and sanitation
• History of food
• Introduction to nutrition
• Kitchen equipment, knives
• Cutting techniques
• Cutting meat, fish and poultry; making stock; classic and modern sauces
• International cooking techniques and cooking from recipes
• Basic management cost analysis
• Culinary Tours

This module uses the curriculum of the Institute of Culinary Education in New York and students must take the ICE exam to move up to the next module. Graduates of the program also receive Institute of Culinary Education certificate stating the completion of this module.

Weekday Programs
8 weeks, 216 hours

Monday, Tuesday, Wednesday, Thursday 08:30-15:30 (Tepebaşı)
Monday, Tuesday, Wednesday, Thursday, Friday 08:30-13:30 (Kadir Has Campus)
Weekend Programs
13 weeks, 216 hours

Saturday-Sunday 09:00-17:00

Module 2

This module covers the foundations of Turkish cuisine. Content learned in Module 1 is supplemented by techniques specific to Turkish cooking.

• Introduction to Turkish cuisine and its historical evolution
• Soups and side dishes
• Kebabs, stews and braises
• Dolma varieties (stuffed vegetables)
• Koftes (meat balls)
• Vegetables and olive oil dishes
• Pastries and boreks
• Pilafs
• Mezes (appetizers) and salads
• Egg dishes
• Fish and seafood
• Turkish desserts
• Wines and wine-food pairing
• Leadership and Teamwork instruction offered by the Lifelong Education Center of Kadir Has University

At the end of this Module, the students are required to work on a project of their own choice, developing their research and presentation skills

Weekday programs
4 weeks, 96 hours
Monday, Tuesday, Wednesday, Thursday 08:30-15:30 (Tepebasi )
Monday, Tuesday, Wednesday, Thursday, Friday 08:30-13:30 (Kadir Has Campus)

Weekend programs
6 weeks, 96 hours
Saturday-Sunday 09:00-17:00 (Kadir Has Campus)

Module 3

In this apprenticeship Module, students get the opportunity to work in different stations of the Enstitu Restaurant kitchen, actively participating in the preparation of daily menus under the supervision of their chefs

• Rotation across the hot, cold and dessert stations of the kitchen to prepare the fixed and a-la-carte menus of the day
• Coordination between stations
• Kitchen-service coordination
• Menu design
• Efficient use of ingredients
• Portioning
• Presentation

Weekday apprenticeship programs

12 weeks, 540 hours
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday 7:30-15:30 or 15:00-22:00

Weekend apprenticeship programs
Apprenticeship at Istanbul Culinary Institute -12 weeks
Apprenticeship in another establishment of your choice -33 weeks

*Each module is evaluated by the instructors of that module and graduation depends on the cumulative grade of these evaluations

Language of Instruction

When there are foreign students, classes will be conducted simultaneously in Turkish and English. Course material in English will be provided for foreign students.

Application and Acceptance

Applicants should fill the on-line application form. Istanbul Culinary Institute will make admission decisions after conducting interviews with eligible candidates.

Registration

After the interviews, candidates who have been accepted into the program can register with the following documents:

• Diploma from the last school attended
• Health report as specified in the application form
• 3 vallet-size photos
• Original and photocopy of ID card
• Tuition payment receipt

Tuition and Payment

Tuition includes the following set that each student receives when starting the program:

• Wusfthof 7-piece knife set with carrying case
  • Grand Prix Chef’s Knife
  • Silverpoint Bread Knife
  • Silverpoint Fillet Knife
  • Silverpoint Utility Knife
  • Silverpoint Paring Knife
  • Butcher’s Steel
  • Potato peeler
• Two chef’s jackets with IstCI logo
• Two pairs of chef’s pants
• Two aprons
• One neckerchief
• One chef’s cap
• Textbook and course materials
• All ingredients to be used in the kitchen throughout the program

Tuition is 14.500 TL

For cash or credit card payments, there is a 10% and a 5% discount respectively if the full tution amount is paid upfront, or the possibility of interest-free installments of up to 6-month terms. For Garanti Bankasi Bonus, Shop and Miles or Flexi, Denizbank Bonus, TEB Bonus, Sekerbank Bonus, Oyak Bank Maximum, Is Bankasi Maximum, Finansbank ve Akbank Axess credit cards, 12-month installments are possible.

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Tuition credit is also available through Akbank for terms of upto 60 months

For detailed information call us at 0212 251 22 14

Chefschool Scholarships

Kadir Has University and Istanbul Culinary Institute offer a limited number of need-based scholarships covering 50% of the tutition. Candidates who seek a professional career in the industry but cannot afford the cost of the training program are eligible to apply for these scholarships, which are made possible by the generosity of individuals and institutions that support our program. A statement of purpose outlining career goals in the culinary industry should be sent to chefschool@istanbulculinary.com. Candidates whose applications pass the preliminary screening process will be invited for an interview.