The training is for professional development purposes, and the certificate obtained does not replace the MYK authorization certificate in trainings where the MYK authorization certificate is mandatory.

• Basics of Ottoman Cuisine

  • Evolution of food culture in the Ottoman Empire

  • Historical significance of the Ottoman palace kitchen

  • Main ingredients and spices used in Ottoman cuisine

  • Social and cultural roles of food in Ottoman culinary culture

• Ottoman Palace Cuisine

  • Famous dishes and desserts from the palace kitchen

  • Variety of dishes and food presentation in the Sultan’s table

  • Cooking techniques and serving methods in the palace

  • Most famous Ottoman desserts: Lokum, Sherbet, Revani

• Ottoman Folk Cuisine

  • Simple ingredients and cooking methods used in folk cuisine

  • Street food and popular dishes among the common people

  • Meat and vegetable dishes in Ottoman folk cuisine

  • Traditional pilafs, soups, and böreks

• Table Setting and Presentation in Ottoman Cuisine

  • Table setting and food presentation techniques in Ottoman cuisine

  • Hospitality culture and aesthetics in Ottoman food presentation

  • Preparation and presentation details of a traditional Ottoman meal table

• Spices and Flavors in Ottoman Cuisine

  • Spices used in Ottoman cuisine and the flavors they add to dishes

  • Harmony between sweet and savory dishes in Ottoman cuisine

  • The health benefits and uses of spices in Ottoman cooking

• Ottoman Desserts and Beverages

  • Preparation and historical context of Ottoman desserts

  • Ottoman sherbets and beverage culture

  • Presentation and varieties of traditional Ottoman desserts