izmit kocaeli

43- innovative and creative kitchens project

 

 

Project Owner: İzmir Kocaeli Vocational and Technical Anatolian High School

Project No: 2018- 1- TR01 – KA102 - 052313

Number of Participants: 12

 

 

This Project entails 10 Turkish students from Yavuz Vocational Highschool in Kocaeli take training on professional kitchen environment in IBIS Accord BERLIN between 21 April and 4 May.

There has been an increasing awareness and eagerness in consuming healthy food and learning local and foreign flavors worlwide with many improvements in the field of food and beverage industry. The aim of our project is to help Food and Beverage students become up to date about these improvements and help them transfer learned skills to practice.

ARDA Bratung&Bildung and our institution is preparing nowadays for neccessary arrangements and very excited for the upcoming project.

To-Do list

 

 

First Group (Artizan Bread Practises)

Flights from Turkey to abroad and arrival to hotel.
Individual orientation and city promation

 

FIRST WEEK

1st Day

Workplace introduction (internship place)
Work safety training
Course Cirriculum Introduction
Hygiene and Sanitation at work

 

2nd Day

Equipments used in Bread making
Flour varieties which are used in Bread making
Fermantation Methods
Bread baking techniques(dry temparature,humid environment,pan and sheet iron)
Storage and preservation methods

 

3rd Day

What kind of flour is used for which kind of bread?
How to mix bread dough?
Kneading and fermentation

 

4th Day

Sour dough
What is the difference of sour dough bread from other bread?
Bread making with industrial and sour dough variaties

 

5th Day

How to make German Bread
Types of German Bread and how to make

 

 

Social and Cultural activities at the weekend

 

SECOND WEEK

6th Day

Making German cake
Laugenbröthen German Bread and making small german bread for breakfast

7th Day

French Bread (Baguettes, Brioche)

8th day

Italian Bread(Foccaccio flavored, dried tomatoes with olive oil)

9th Day

Gluten-free bread making and varieties (Pretzel, Bagel,Vegetable bread)

10th Day

Sweet yeast bread making
Evaluation
Certificate ceremony
Closing

 

Return to Turkey

 

Social and cultural activities are planned for the weekend 

 

Second Group (Molecular Kitchen)

Flights from Turkey to abroad and arrival to hotel.
Individual orientation and city promation

 

1st Day

Workplace introduction (internship place)
Work safety training
Course Cirriculum Introduction
Hygiene and Sanitation at work

 

2nd day

Introduction of molecular kitchen equipments
Materials used in the molecular kitchen

 

3rd Day

Techniques used in molecular kitchen
Gelification technique
Cooking using gelification technique

 

4rd Day

Spheroidal Technique
Preparation of garnish using spherodial technique(liquid olive- preparation of fake cavier)

 

5th Day

Emulsification technique
Preparation of lemon foam for desserts and meals using emulsification technique

 

Social and Cultural activities at the weekend

 

SECOND WEEK

6th Day

Suspension Technique
Preparing molecular drink using suspension technique

 

7th Day

Powderizing technique
Nutella production using powderizing technique

 

8th Day

Cryofiltration filter technique

 

9th Day

Menu creation and application in Turkish using molecular kitchen technique

10th Day

Evaluation
Certificate ceremony
Closing

 

Flights to Turkey from Germany
Social and cultural activities are planned for the weekend

 

 

 

Adresse

ARDA Beratung & Bildung
Lenaustraße 1

12047 Berlin

E- Mail Adresse:

susam.dundar-isik@hotmail.de

info@ar-da.de

 

www.susam-dundar-isik.com

 

Telefon: +49 030 25580178

oder nutzen Sie das Kontaktformular.

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