Among the restaurants, professional food manufacturers and markets or supermarkets in Gaziantep, the highest institution is the Chamber of Commerce. To increase production, enhance the development of quality and production capacity, the members of the Chamber of Commerce find in this organization a main business support source.

The National Association of Chiefs of Turkey has an important branch in Gaziantep. GASDER (Association of Gaziantep Gastronomy and Chefs) is also among the institutions working on the promotion of professional chefs knowledge and on the protection of social rights. Professional chefs also work to improve scientific and practical knowledge in the different courses given by MUSEM and the Department of Gastronomy and Culinary Arts Of Gaziantep University.

It is also possible to receive a general cookery training for the non-professionals with MUSEM or GASMEK.

MUSEM, depending on Gaziantep Metropolitan Municipality, and the Pistachio Research Institute, are active on the one hand in researching on Gaziantep culinary culture fundamentals and on the other hand on further research activities.

• MUSEM’s teaching

A private school, related to the Municipality has been opened few years ago in an old building next Emine Göğüs Kitchen Museum. This building, known as Gaziantep Metropolitan Museum Reşit Göğüs or MUSEM, had been turned to a cooking school complex of 1700m2. Since 2013, MUSEM has been providing training for amateur chefs and serves as a restaurant as well. Lessons are on the base of 3 major teaching and last 3 months (264 hours) with a corpus of maximum 30 persons. The courses are theoretical and practical and on many subjects, like hygiene. Those who complete the programme successfully are granted of a course certificate, approved by Gaziantep Metropolitan Municipality and the Ministry of National Education.

People who are currently employed may participate at the week-end course of 72 hours named “Pick Foods” because devoted to the Gaziantep gastronomy basics. People participating to these courses expect to perfect their skills in cooking or serve a pleasant table to their friends and relatives or find a job. Tree chef instructors are permanently in the kitchen at the same time. Students at the Gastronomic Department at Gaziantep University also take courses on Gaziantep cuisine at MUSEM.

Pastry courses are held two days per a week during three months. Except the pastrycook’s apprenticeship of the pastry module, cake decorating techniques, cookies, breads, pasta, etc and hygiene-sanitation education is given to students. At the end of the course, Şahinbey Training Centre and Gaziantep Metropolitan Municipality issues a certificate of pastrycook’s apprenticeship to the deserving participants.

The centre is often visiting by primary and high schools students. The school organize as well gastronomic tours in other Turkish cities and international workshops, notably implying Japanese, Italian, French or Dutch chefs.

• Gaziantep University Culinary Arts Department

The State University of Gaziantep supplies a teaching over 2 or 4 years according to the job desired to any student avid to form in cooking. A BA in Gastronomy and Culinary Arts has been created some years ago on this purpose.

This department aims to raise directive chefs with a solid background supported with theoretical and practical knowledge. Self-esteem, artistic sentimentality, keeping up with new technologies and taking his/her profession one step further is the values that the University want to develop for its future cooks. Courses are on the basics of culinary arts as hygiene, storage conditions, risk factors and solution as well as courses on management skills.

Students have the opportunity to have as well English and French training, participating on applied courses in the executive kitchen by expert academicians and collaborating with experts.

The Gastronomy and Culinary Art Department aims to present and popularize Turkish cuisine in national and international levels, but at the same time stays loyal to original recipes of Gaziantep Cuisine.

Courses includes different aspects of gastronomy as food courses and creative field: basic principles of nutrition, baking bread and cake, food technologies, modern cuisine, beverage (includes oenology), traditional European cuisine foods in movies or literature, gastronomy and history of food, history of food and civilization, food decoration and plate design, art, culture and cuisine, etc.

• Vocational School, Department of Culinary Arts (Gaziantep University)

Since 2001, Gaziantep University offers culinary training that lasts two years. Of course, outside of class itself, courses on gastronomic culture are given.

• GASMEK Cookery courses

The Metropolitan Municipality had then created a network, GASMEK, proposing a large number of activities among which courses of cooking apprenticeship.

Main subjects include hygiene, preparation of the work, washing dishes and manage garbage. A theoretical teaching consists in learning foodstuffs and groups of food. In practice, people learns how to prepare fillings and garnish, minced meat pies and soups, desserts, sauces, meat dishes, fish and dough.

The teaching consists as well of a pre-professionalization with training courses in the field of food services and drinks department. For instance, the students recently formed, can make training in hotel establishments or hosting, restaurants, cafeterias, bars. But they can also work in food-processing factories industries or even in the transport of perishable foodstuffs.

Through the same web site, the Metropolitan Municipality proposes pastry courses. Besides the training in wider knowledge in the field of pastry and to allow the skills of the participants, this course allows to learn the basics of any culinary preparations regarding pastry: cake, biscuits, tarts, etc. An important part is also devolved to decoration and presentation which so allows the participants to express themselves completely regarding creativity. The skills acquired during these courses can also allow, like the previous culinary domain, the direct access to training in industrial concern: sectors of bakery, hosting, pastry products production units, kitchens, cafeterias and restaurants, food factories, baklava sector, etc. Mattering factor, the courses allow people who participate in to be run on a cooperative basis and to develop their personal capacities through creativity and mastery of their know-how.

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