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.
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
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