Turkish Doner Kebab Chef Training with
Internship Opportunities
TRAINING DURATION
40 hours
TRAINING PERIODS
Since the trainings are given with a 1 to 1 tutoring system, you can schedule your lesson date and time in consultation with the school management.
TUITION FEE
5.000 $
TRAINING CONTENTS
A 10-day training programme covering beef and chicken döner, meat selection and preparation, marination, spit stacking, slicing and heat control, bread, salad, meze and sauce preparation, and presentation and service.
TRAINING DURATION
Training duration is 40 hours in total. The one-on-one classes are minimum 4, maximum 8 hours a day, adjusted based on the student’s day and time of choice.
Döner Training
10-Day Training Programme
A 10-day training programme covering beef and chicken döner, meat selection and preparation, marination, spit stacking, slicing and heat control, bread, salad, meze and sauce preparation, and presentation and service.
Day 1Meat selection and marination
Detailed overview of meat types and selection for beef döner, including meat preparation and marination.
Day 2Chicken preparation and marination
Breaking down the chicken for chicken döner, preparing the meat, and marinating it.
Day 3Chicken döner preparation and slicing
Preparing and stacking chicken döner on the spit; slicing stages, heat control, and safe handling of the döner knife.
Day 4Beef döner preparation and slicing
Preparing and stacking beef döner on the spit; slicing stages, heat control, and safe handling of the döner knife.
Day 5Bread, salad, meze and sauce preparation
Presentation and service methods; preparation of salads, mezes, and sauces.
Salads: Tomato and onion salad, pickles with red cabbage salad, and seasonal salad.
Mezes and sauces: Hot sauce, yoghurt–tahini sauce, hummus, acılı ezme (spicy vegetable dip), and spicy mayonnaise.
Bread varieties: Preparation of tırnak pide and lavash.
For tırnak pide, practise dough preparation, kneading, fermentation, dividing into dough portions, shaping, making the characteristic fingertip indentations, and baking.
For lavash, practise dough preparation, kneading, resting, dividing into portions, rolling the dough thinly, and cooking on a suitable hot surface.
Portioning, presenting, and serving the prepared salads, mezes, sauces, and breads to complement döner.
Day 6Meat preparation, cutting and marinades
Preparing beef and chicken, applying cutting techniques, and preparing marinades.
Day 7Chicken döner and slicing technique
Preparing chicken döner and practising the döner slicing technique.
Day 8Beef döner and slicing technique
Preparing beef döner and practising the döner slicing technique.
Day 9Chicken döner presentation and service
Exploring different ways to present and serve chicken döner, accompanied by salads and mezes.
Day 10Beef döner presentation and service
Exploring different ways to present and serve beef döner, accompanied by salads and mezes.