Chefschool
Istanbul Bilgi University and Istanbul Culinary Institute collaborate for a joint certificate program in culinary arts.Combining the institutional experience of Istanbul Bilgi University with the culinary expertise of Istanbul Culinary Institute, the program aims to train qualified professionals for the culinary industry. With a distinguished list of individuals and intitutions specialized in Turkish and international cuisine and operating in fully equipped state of the art kitchens, the chefschool program continues to grow and receive wide acclaim. Putting together theory with hands-on practice in a very intense training program, chefschool seeks to take the shortest time possible to give its students the life-time gift of a profession.
Course Schedules
*January 18th, 2010 – July 2nd, 2010
*April 12nd, 2010 – September 24th, 2010
*September 20th, 2010 - March 11th, 2011
January 18th 2010, applications accepted…
This fulltime day program consists of 3 modules for a total of 24 weeks(6 months), Monday to Thursday 8:30-15:30
Module 1 - 8 weeks, 216 hours
Module 2 - 4 weeks, 96 hours
Module 3 - 12 weeks, 480 hours, practical training
Module 1
This module will include the culinary fundamentals and will follow the syllabus of The Institute of Culinary Education (Winner - 2008 Award of Excellence, Intl. Assoc. of Culinary Professionals, IACP, Saveur Magazine’s 2008 “100 Favorite Things” and ACCSCT School of Distinction 2006). The highlights include kitchen safety and hygiene, culinary history, nutrition, food knowledge, kitchen brigade, knife skills, fish/ seafood, poultry, beef, veal, lamb knowledge and fabrication, stocks, classical and contemporary sauces, cooking methods, preparation to Turkish Cuisine.
The purpose of this module is to introduce the techniques and the ingredients, expand palates and help enhance the student’s understanding and encourage creativity. Students will first learn the theory and watch the demonstrations of their instructor, followed by an opportunity to practice what they have learned with their team members. Their developments will be measured through quizzes and tests.
Module 2
This module will be dedicated to the fundamentals and cooking methods unique to Turkish cuisine. Topics will include; culinary history of Turkish cuisine, soups and garnishes, kebabs, stews and braises, meatballs (köftes), vegetable dishes, olive oil dishes, böreks and pastas, rice dishes, mezes and salads, egg dishes, seafood and fish dishes, and basic desserts.
Module 3
During this last module, the students get a chance to do their apprenticeship at the Enstitü Restaurant, in order to gain real life experience and new skills. During the internship, the students will work closely with a la carte kitchen chefs and prepare the daily restaurant menus. They will learn to work against time, volume cooking, teamwork, proper and efficient use of the ingredients, gaining familiarity with the usage of different kitchen equipments, portioning, plating and all the other aspects of the kitchen that will be useful to them once they start working within the industry.
The internship will also include the “Leadership and Teamwork” seminar that is offered by Bilgi University at their campus.
Language:
All course materials are prepared both in English and Turkish. Classes will be conducted both in Turkish and English in case there are foreign students.
Requirements for Acceptance:
Applicants must be a high school graduate, and should present an essay explaining their reasons for joining this program and what they would like to achieve. Eligible applicants will be called for an interview and 12 will be accepted into the program.
Conditions for Applying:
Applicants who have been accepted into the program should provide the following documents:
A high school diploma or equivalent
Doctor’s Report with the requested test results indicating they can work in kitchen
3 ID photos
ID card and a photocopy
Payment receipt
Tuition:
The cost of this program is 14,500 TL. This price includes all course materials, supporting training book, 2 sets of uniforms and the Wüsthof knife set consisting of a chef’s knife, a vegetable peeler, a serrated knife, a utility knife, a boning knife, a peeling knife and sharpening steel.
For additional information about this professional program, please call 0212 251 22 14 .
Istanbul Culinary Institute Chefschool Scholarship
Istanbul Culinary Institute has started a campaign to raise funds for a limited number of need-based scholarships to be offered to candidates who seek a professional career in the industry but cannot afford the cost of the training program. These scholarships, made possible by the generosity of individuals and institutions that support our program, require full documentation of the candidates’ need for financial aid. There are no other prerequisites for eligibility. On-line applications should include a statement of purpose outlining career goals in the culinary industry and should be sent to chefschool@istanbulculinary.com. Candidates whose applications pass the preliminary screening process will be invited for an interview.