Turkish Kebab Chef Programme 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 lamb and chicken anatomy, meat preparation and cutting techniques, marination, skewering, cooking, salads and mezes served with kebabs, pide and lavash preparation, and presentation.
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.
Kebab Training
10-Day Training Programme
A 10-day training programme covering lamb and chicken anatomy, meat preparation and cutting techniques, marination, skewering, cooking, salads and mezes served with kebabs, pide and lavash preparation, and presentation.
Day 1Lamb anatomy and carcass preparation
- Cleaning, breaking down, and separating the lamb carcass into its cuts.
- A detailed study of lamb anatomy.
Day 2Lamb cutting techniques and marinades
- Cutting lamb according to the type of kebab to be prepared.
- Applying appropriate cutting techniques for different kebabs and preparing marinades for the meat.
Day 3Chicken anatomy, cutting and marinades
- Applying cutting techniques to chicken products used for kebabs and preparing marinades.
- A detailed study of chicken anatomy.
Day 4Lamb kebabs and cooking techniques
- Skewering and portioning marinated lamb.
- Preparing Adana kebab, Urfa kebab, lamb shish kebab, çöp şiş kebab, grilled lamb chops, and lamb ribs.
- Applying cooking techniques suitable for each kebab variety.
- Evaluating doneness and applying service and presentation techniques.
Day 5Chicken kebabs and grilling techniques
- Preparing chicken shish, grilled chicken wings, grilled chicken chops, grilled chicken thighs, chicken çöp şiş, and chicken külbastı.
- Cutting and portioning chicken products using appropriate techniques.
- Preparing marinades suitable for each grilled item.
- Skewering chicken products and preparing them for grilling.
- Applying grilling techniques and evaluating doneness, texture, and flavour.
- Applying service and presentation techniques.
Day 6Salad and meze preparation
- Meze varieties: spicy ezme, haydari (strained-yoghurt dip), hummus, and fire-roasted eggplant söğürme.
- Salad varieties: Gavurdağı salad, sumac onion salad, seasonal salad, and roasted pepper and tomato salad.
- Preparing and portioning salads and mezes, and serving them to complement the kebabs.
Note: Salad and meze varieties may change depending on the season and product availability.
Day 7Tırnak pide and lavash preparation
- Preparing tırnak pide, the traditional flatbread served with kebabs.
- Preparing lavash bread.
Day 8Vegetable-based kebab preparation
- Preparing and marinating ingredients used in vegetable-based kebabs.
- Practising the preparation of dishes such as eggplant kebab, onion kebab, mushroom kebab, tomato kebab, and tray kebab.
Day 9Lamb kebabs and Beyti presentation
- Cooking the lamb kebabs prepared during the course.
- Preparing and cooking Beyti kebab.
- Practising special presentation techniques for lamb kebabs and Beyti kebab.
Day 10Chicken kebabs and complete service
- Reviewing and cooking the chicken kebabs prepared during the course.
- Presenting the kebabs as a complete service with salads, mezes, lavash, and bread.