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 to institutional collaborations (package for institution/company legal entities), and individual applications are not accepted. The training content can be reorganized according to your institutional participant profile and needs. As a result of mutual discussions, the scope and method of the training (face-to-face / online) are determined and the relevant processes are completed. In case of mutual agreement, the date, time, and location of the training are planned in line with the availability of your institution’s participants and our instructors.