Betül Yavaş Koç

Instructor

She gives lectures as an Instructor in Faruk Saraç Vocational School of Design Cookery Program. She worked as an R&D officer during the production transition period, where the sauces of companies such as Chicken Dunyası, Green Salad, Şok, Alaçatı Muhallebicisi were demoed.

Business Information

  • T.R. Faruk Saraç Vocational School of Design Cookery Program - Instructor
  • Mudanya Food Inc. R&D Responsible - I worked as an R&D officer during the production transition process and demo studies of sauces of companies such as Chicken Dunyası, Green Salad, Şok, Alaçatı Muhallebicisi.
  • BUSMEK Instructor Chef - I worked as an instructor chef in Traditional Turkish Cuisine, International Cuisine, Olive Oil Dishes, Basic Cooking courses in the Cookery branch.
  • Ministry of National Education Food and Beverage Teacher - In the 2016-2018 academic year, I worked as a paid teacher under the Bursa District Directorate of National Education. I have taught pastry making techniques and application, service preparations, basic food production, culinary applications, Turkish cuisine dishes, dessert making techniques, beverage service and basic dough techniques.
  • Hayat Restaurant General Coordinator - Starting with the guest relations department of the restaurant, we carried out all the feasibility studies of the branch to be opened in Istanbul together with my team.
  • Bursa Çelik Palas Hotel - I continued my duty in the department that I started as an intern until the end of the internship and the beginning of the training period. I was in charge of the daily, weekly and monthly duties of the sales, marketing, kitchen, purchasing, personnel training and finance departments.
  • Medusa AJANS Regional Manager / Regional Manager - I was in charge of regional distribution, product placement and control in the project held on April 23 every year as part of the Ülker Children's Cinema event.

Seminar and courses

  • IIENSTITU Emotional Intelligence Training
  • IIENSTITU Marketing Communication Training
  • IIENSTITU Trainer's Training
  • IIENSTITU Internal Audit Training
  • IIENSTITU Strategic Management
  • IIENSTITU Creative Thinking and Innovation
  • IIENSTITU Career Management Training

Research Papers

  • Use of sugar in the food industry
  • Strategic brand management and sensory analysis of olive oil
  • Futurist kitchen analysis and its reflections on today
  • Gastronomic properties and sensory analysis of wine
  • Coffee culture and coffeehouses in gastronomy
  • The role of Islamic civilization in the formation of Mediterranean cuisine
  • The food culture of the Ottoman elite
  • Lunch boxes in Islamic cuisine
  • Chronology of taste
  • Food and social classes in late medieval and renaissance Italy
  • Food & Beverage design criteria and financing
  • The effect of the decision mechanisms of the managers related to the nutrition processes
Evaluations(8)
Average Rating 5,0
Sevda Durdı
Sevda Durdı
06 June 2021
5.0

İki eğitimini de aldım. Gerçekten çok iyi geldi. Herkesin bu dersi almasını tavsiye ederim. Özelikle Betül hocayla tanışmalısınız. Çok naif bir hanımefendi.

Selcen Odacıoğlu
28 December 2020
5.0

Mutfağı tanımayan ve bir mutfak nasıl idare edilir öğrenmek isteyenlere kesinlikle tavsiye ediyorum.

Gülabi Eser
Gülabi Eser
10 December 2020
5.0

Betül hocam dersteki anlatım başarısı ve verdiği akıcı eğitim için kendisine çok teşekkür ederim.

Aysima Yediler
23 November 2020
5.0

Son derece verimli ve akıcı bir eğitimdi. Betül Hanım eğitimi, deneyim ve örnekleriyle oldukça zenginleştiriyor. Kesinlikle tavsiye ederim.

Ayşenur Gürakin
06 November 2020
5.0

Mutfakla ilgili konulara ilgisi olan kişilerin bu eğitime katılmasını tavsiye ederim. Dersin anlatımı ve konuyla ilgili kattıkları beklentimin çok daha fazlasında gerçekleşti. Betül Hocam çok teşekkür ederim.