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.

Ottoman Cuisine Training Program

This program teaches the historical culinary culture of the Ottoman Empire, traditional cooking techniques, and food presentation. Participants learn to professionally prepare a variety of dishes from the Ottoman palace cuisine to the common people’s cuisine.

1. Fundamentals of Ottoman Cuisine

• The evolution of culinary culture in the Ottoman Empire
• The historical importance of the Ottoman palace kitchen
• Key ingredients and spices used in Ottoman cuisine
• The social and cultural role of food in Ottoman culinary culture

2. Ottoman Palace Cuisine

• Famous dishes and desserts from the palace kitchen
• Variety of dishes and presentation on Sultan's tables
• Cooking techniques and serving methods in the palace
• Famous Ottoman desserts: Lokum, Sherbet, Revani

3. Ottoman Folk Cuisine

• Simple ingredients and cooking methods in Ottoman folk cuisine
• Street foods and popular dishes among the public
• Meat and vegetable dishes in Ottoman cuisine
• Traditional rice dishes, soups, and pastries

4. Table Setting and Presentation in Ottoman Cuisine

• Table setting and food presentation techniques in Ottoman cuisine
• Guest hospitality culture and aesthetic presentation of meals in the Ottoman era
• Preparation of traditional Ottoman dining tables and presentation details

5. Spices and Flavors in Ottoman Cuisine

• Spices used in Ottoman cuisine and the flavors they add
• Harmony of sweet and savory dishes in Ottoman cuisine
• Health effects and proper use of spices

6. Desserts and Beverages in Ottoman Cuisine

• Preparation and historical context of Ottoman desserts
• Ottoman sherbets and beverage culture
• Presentation and varieties of traditional Ottoman desserts

The training is open for institutional collaboration (packages for companies/institutions); individual applications are not accepted. The training content can be redesigned according to the profile and needs of institutional participants. Upon mutual agreement, the scope and method of the training (Face-to-Face, Online) are determined and the relevant processes completed. After agreement, suitable days, times, and the training location are set with participants and instructors.