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Flambe Fondue Tranche Usulü Servis ve Uluslararası Çorba Salata Soslarda Mutfak Uygulamalarının Öğrenilmesi
Start date: Jun 1, 2015, End date: May 31, 2016 PROJECT  FINISHED 

Our Project, titled “Flambe Fondue Tranche Style Service and Learning the Culinary Applications in Soups, Salads, and Sauces” is a partnership of consortium which consists of the Project owner Nafiz Yürekli Vocational and Technical High School, Prof. Dr. General Cevdet Demrikol-Ayhan Demirkol Vocational and Technical High School and Tavşanlı Hayme Major Vocational and Technical High School. Our hosting partners in Czech Republic isIDEA Education Consultancy and Vocational institute and the association of Europe for All in Italy. Our school do the first visit between 07 Feburary 2016 and 21 February 2016 with the participation of 18 students and two accompnaying teachers from food, beverages, and services dept. The second visit of our school accomplished between 06 March 2016 and 20 March 2016 with the attendance of 14 students and 1 accompanying teacher from the food and beverages department. 8 students from our local partner Prof. Dr. General Cevdet Demrikol-Ayhan Demirkol Vocational and Technical High School with 1 accompanying teacher and 6 students and 1 accompnaying from Tavşanlı Hayme Major Vocational and Technical High School will join internship programs. Students completed internship in the field of service with flambé, fondue and tranche style and also on international culinary such as special soups, sauces, and salads. The methods and techniques that used during the visits are as follows: demonstration, instruction, problem solving, question and answer, brainstorming, group-work, discussion, observation, simulation and research. The project commence on 01 June 2015 and finalized on 31 May 2016. Most of participant selected among the 11th and 12th graders. Minimum required academic GPA will be 4 out of 5 and students with basic level of English preferred. The goal of the project is to teach students of the service department to cook with flambé, fondue and tranche methods and abilities to serve the guest tables. Even though these service methods are not much preferred in our country, their applications in touristic restaurants are very common. As these methods are more common in European countries, our students need to complete their internship programs in the countries mentioned above. The goal of the project is to let the students of culinary department acquire the skills for cooking international special soups, special sauces and salads and serve them appropriately. The student will also be instructed on kitchen hygiene and sanitation as these are the most important factors to be taken into consideration. Italy is most famous for soups, salads and sauce. Therefore, we elected this country for the culinary students for their internship programs in order to build a cultural bridge from Italy to Turkey to carry these special tastes to the locals. The goals of the project for food and beverages students can be stated as follows: to increase the student experience in the field, to create qualified employment for touristic facilities, to improve students’ skills in English and integrate a foreign language into their career, to have the students experience life in a European country and get acquainted with the culture, to include the European application to Turkish curriculum and to improve partnership between Europe and Turkey. The project will provide positive contributions to train service personnel to the tourism sector in Turkey in the long run. The relations with Turkey and above mentioned European countries will be spread more in our country. The knowledge and experience gained throughout the project will be shared with professionals in the field and European standards will be more common in Turkey.
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