Trainees at the Diyarbakır Metropolitan Municipality Art and Vocational Training Courses (DİSMEK) cooking workshop are receiving training to become master chefs.
Training continues in courses opened by the Department of Culture and Social Affairs in order to increase employment in the city and train qualified personnel for different business lines.
Trainees who attend the cooking and pastry course opened within DİSMEK have the opportunity to learn local and world cuisine flavors.
Trainees who have gone through a long training will be able to find employment opportunities in the food and catering industry with Public Education approved "cook assistant" and "cooking" certificates.
They learn in “Hıllorik Vaccine” and “Cordon Bleu”
Trainees learn flavors from different cultures such as "Diyarbakır Çağla Eşkenesi", "Hıllorik Aşı", "Kayseri Yağlama", "Anchovy Bird" from the Black Sea Cuisine, "Beef Wellington" from the British cuisine, "Cordon Bleu" from the French cuisine and "Falafel" from the Middle Eastern cuisine.
Instructor Seyhan Burakçı stated that people from all walks of life, from 7 to 70, showed interest in the course.
Burakçı said, “The most important purpose of cooking courses is to bring to light local flavors that are about to be forgotten.” said.
Instructor Zümrüt Bıçkın stated that the course has a hobby purpose as well as professional specialization.
Bıçkın said:
“We are having pleasant moments here with our trainees. There are nurses, teachers, housewives and students here. They come to our course to both gain a profession and socialize. I was once a trainee here. I went from being a trainee to being a master instructor. “I am very happy with the job I do.”
“I want to spread Diyarbakır cuisine to all cities”
Mukadder Şenkul, one of the trainees, said that he will open his own business thanks to the public education approved certificate they will receive at the end of the course.
Şenkul said:
“Thanks to the course, I learned about local dishes. I want to spread Diyarbakır cuisine to all cities. My purpose in attending this course is to learn the flavors specific to Diyarbakır. Even though we are from Diyarbakır, there are many flavors that we do not know. “I want to learn it all.”
Trainee Songül Çevik also stated that she attended the course to become a qualified employee and that the course was useful.