Professional Chef & Culinary Arts with
Internship Opportunities
TRAINING DURATION
8 months (5 months Practical Training + 3 months Sectoral Internship)
14 hours theoretical
266 hours of practice
96 hours of professional foreign language
540 hours of sectoral practice
874 hours in total
EDUCATION PERIODS
Weekday Groups:
February 9, 2026 start – July 10, 2026 end
March 23, 2026 start – August 14, 2025 end
September 21, 2026 start – February 5, 2027 end
Weekend Groups:
February 14, 2026 start – July 12, 2026 end
March 28, 2026 start – August 16, 2026 end
September 26, 2026 start – February 7, 2027 end
TUITION FEE
18.000 $
TRAINING CONTENTS
With this training program the students will become a foreign language speaking professional chef who knows the details of being a chef, Turkish, Italian, French, Spanish, Indian, Latin American & Far East cuisine, hospitality culture, food knowledge and safety, bakery, pot food, pastry, fried food, rice, snacks and dessert preparation, correct way of cooking method and duration for each dish type, currently runs or thinking of starting their own business, be a management part of the culinary sector, thinking of working as a chef or who currently works as one.
TRAINING DURATION
It is an 8-month vocational training lasting 874 hours in total, including 14 hours of Theoretical, 266 hours of Practical and 96 hours of Professional Foreign Language Training (English, Spanish, German), 334 hours of Theoretical and Practical training and 12 weeks (3 Months) 540 hours of internship in Professional Kitchens. Class quotas are limited to a minimum of 8 students and a maximum of 18 students.
