Course Topics

Dough Preparations

Working with Yufka pastry

Rolling and handling techniques for Yufka dough

Beef Spring Rolls

Southern-Style Samosa

Making Yufka Cups

Shrimp Phyllo Cups

Preparing a multi-purpose base dough

Mini Pizza Dough

Pepperoni Rose Dough technique

Rolling and shaping Olivier Salad Cones

Mini Sausage Rolls

Fried Items

Crispy Ham Rolls made with lasagna sheets and professional frying techniques

Chicken & Cheese Croquettes

Classic Chicken Goujons

Savory and Salad Dishes

Stuffed Baked Potatoes (Kumpir) with smoked ham filling

Olivier Salad

Grilled Shrimp with Cilantro & Sesame

Sauces & Dips

Salsa Sauce

Basil Sauce

Tartar Dip

Beetroot Dip (bonus recipe)

Chickpea Hummus (bonus recipe)

Course Menu Overview

During the course, students will learn to prepare and plate the following bite-size items:

Beef Spring Rolls

Mini Meat Pizzas

Mini Sausage Rolls

Olivier Salad Cones

Pepperoni Rose Rolls

Crispy Ham Rolls

Chicken Cake with Garnish

Chicken & Cheese Croquettes

Classic Chicken Goujons

Southern-Style Samosa

Stuffed Baked Potato (Kumpir)

Shrimp Phyllo Cups

Course Highlights

Hands-on training in savory mini appetizers, rolled bites, and elegant finger foods

Focus on presentation and serving techniques for catering and café menus

Learn to balance texture, color, and flavor for appealing, market-ready bites

Includes complimentary recipes and professional plating guidance