This training is for professional development purposes. The certificate received does not replace the MYK authorization certificate required for trainings that mandate MYK certification.

Cold Kitchen Training

The Cold Kitchen Training focuses on the preparation and presentation of appetizers, cold dishes, and salads. It teaches how to create delicious dishes with creative and aesthetic presentation techniques.

1. Introduction to Cold Kitchen

• Concept and importance of cold kitchen
• Basic tools and equipment used in the cold kitchen

2. Preparation of Appetizers and Salads

• Traditional and modern appetizers
• Different types of salads and preparation techniques

3. Cold Dish Presentation

• Presentation techniques and plate decoration
• Harmony of color, texture, and ingredients

4. Creative Presentation Techniques

• Creative plate arrangements
• Aesthetic balance in cold dishes

5. Food Safety and Hygiene in Cold Dishes

• Storage and safety of cold dishes
• Maintaining a hygienic work environment

6. Practical Applications

• Hands-on practice in a real kitchen environment
• Project-based cold dish presentation preparation

The training is open for corporate collaboration (packages for institutions/companies) and individual applications are not accepted. The training content can be re-planned according to the corporate participant profile and needs. After mutual discussions, the scope and method of the training (In-Person or Online) are determined and the related processes are completed. Once agreed, the appropriate days and times for your institution’s participants and our instructors, as well as the training location, are set.