Betül Yavaş Koç

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