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

Bursa Cuisine Training Program

This program teaches the traditional dishes of Bursa, their cooking techniques, and presentation methods. Participants learn the history of Bursa cuisine and how to professionally prepare regional specialty dishes.

1. Fundamentals of Bursa Cuisine

• History and cultural significance of Bursa cuisine
• Main ingredients used in Bursa cuisine
• Traditional cooking techniques and presentation methods

2. Famous Regional Dishes of Bursa

• İskender, Kısmet, Bursa kebabs, and flatbreads
• Olive oil dishes and vegetable recipes
• Desserts: Kemalpaşa dessert, İskender dessert, kuymak

3. Meat and Meat Products in Bursa Cuisine

• Bursa-specific meat dishes and flavors
• Meat cooking techniques and presentation
• Dishes made with lamb and local meat varieties

4. Olive Oil and Vegetable Dishes in Bursa Cuisine

• Olive oil-based dishes and olive production in Bursa
• Varieties of vegetable dishes and cooking techniques
• Use of natural and local olive oils

The Dessert Culture of Bursa

• Varieties of Bursa desserts and preparation processes
• Traditional presentation of Bursa desserts
• Ingredients and preparation techniques used in local desserts

6. Presentation and Service Techniques in Bursa Cuisine

• Traditional presentation techniques and table preparation
• Hospitality culture and proper dish presentation for service
• Details of food presentation in events and restaurants

The training is open for institutional collaboration (packages for companies/institutions); individual applications are not accepted. The content can be adapted according to the profile and needs of institutional participants. Following mutual agreement, the scope and method of the training (In-person or Online) are determined and the necessary processes completed. Upon agreement, suitable days, times, and the location for participants and instructors are scheduled.