Introduction to Cooking

Introduction to Cooking

Developed by professional trainers who are experts in their respective fields, this 8-week program teaches you the very foundation of culinary cooking techniques, and is suitable for all participants regardless of their education or professional background, as long as they love to cook and wish to learn the proper way of doing things in the kitchen.
The topics you will learn in this program include: foundational cutting techniques, stock preparation techniques, chicken, beef, fish & seafood cooking and preparation techniques, cold cuisine techniques, fresh pasta techniques, rice varieties and cooking methods.
Training Program
The entire training program was designed by our instructor chefs who are experts in their respective fields to ensure that you are fully equipped, and ready for your culinary career.
  • Foundational Cutting Techniques, Knife Choosing & Usage Techniques
    • Minestrone Soup
    • Vegetable Noodle, Soy Sauce, Coconut Milk and Chili Garlic Sauce
    • Chickpea Salad with Mustard, Fresh Spices and Balsamic Sauce
  • Stock Preparation Techniques and Varieties, Main Sauces & Derivatives, Soup Varieties
    • Chicken Broth (Demo)
    • Brown Bone Broth (Demo)
    • Hollandaise Sauce (Demo)
    • Vegetable Au Gratin with Béchamel Sauce
    • French Onion Soup
    • Düğün Soup
  • Cold Cuisine Techniques; Preparing Salads, Olive Oil Dishes & Appetizers, Tips & Tricks
    • Chicken Caesar Salad, crunchy croutons and parmesan cheese
    • Mildly Hot Shrimp Salad, avocado, arugula, fresh spices & sesame vinaigrette
    • Olive Oil Celery (Artichoke in certain seasons) with Orange Sauce (Demo)
    • Kidney Beans With Olive Oil
    • Albanian Style Liver, sumac & parsley onions
  • Red Meat, Variants, Structure and Cooking Techniques
    • Roast Beef (Demo)
    • Beef bourguignon, served with crusty baguette bread
    • Beef tenderloin with Café de Paris sauce
    • Lamb Chops with Fresh Rosemary & Garlic, served with eggplant beğendi
  • Fully Detailed Chicken Portioning, Cooking and Preparation Techniques
    • Pollo Picatta Milanese, Chicken Milano with Capers
    • Chicken Schnitzel & Potato Salad with Honey Mustard Sauce
    • Baked Chicken Legs with Lemon & Parsley Gremolata, Mashed Carrots with Parmesan
    • Crispy Chicken Wings, Homemade Hot Barbecue Sauce (Demo)
  • Fish & Seafood Preparation, Cooking and Cleaning Techniques
    • Lobster Thermidor (Demo)
    • Creamy steamed sea bass with vegetables, served with fresh spices
    • Sea Bass Ceviche
    • Tempura Shrimp, fresh basil tartar sauce
    • Mediterranean Style Stuffed Calamari
  • Fresh Pasta Dough & Sauces Preparation & Cooking Techniques
    • Gnocchi, dried tomato sauce and fresh basil
    • Homemade Fettuccine with Ragu Sauce
    • 3-Cheese Ravioli, Creamy mushroom sauce
  • Rice Varieties and Cooking Methods
    • Seafood Risotto, crunchy breadcrumbs and chives
    • Freekeh, served with strained yogurt
    • Basmati Rice with Turmeric
    • Chicken & Chickpea Rice

Training Period

27 March 2023

Training Duration

Every Monday for 8 weeks

Training Hours


Training Cost

8.250 TL

Certificates awarded to USLA graduates

  • All participants will receive an USLA participation certificate at the end of the program.

Every USLA student is ready for the kitchen!

Start cooking right away using our well-crafted kitchen set, which is included in the training cost.

  • USLA Chef Apron
  • "USLA Culinary Introduction Training" Textbook
For detailed information about the programs and to register, please contact our sales representatives by phone at 0212 211 87 52 or 0535 022 10 02
between 09:00-18:00 on weekdays.