The varied spicy eating course
Course methodology:
The methodology of the training course is based on 20% of theoretical training and 80% of practical training, # bearing in mind that we have a training laboratory equipped with all the needs for training
Targeted to participate in the training course:
The course targets the general public and everyone who wants to participate and benefit from the training course, and obtain a profession that enables him to work in it and increase his monthly income, and the target ages for registration for the course from 12 years and above
Main axes of the training course:
Day 1 menu: All kinds of pastries – cotton dough (flower pies – Krupson spinach and cheese – Turkish plate – applied petra – spicy cinnabon – pizza sauce).
Next day menu: samosa – potato croquette – Greek tagine – biryani rice.
The third day menu: Cheese Kofta – Berkana – Hot Tart – Shawarma Sandwich with Puffed or Cotton Dough – Lemon.
Fourth day menu: A day dedicated to salads (cabbage salad – carrot and olives salad – Russian salad – grilled salad – sesame paste salad and chickpeas – badanjan and olives salad – beetroot salad – baba ghanouj salad – badanjan salad – spiced badanjan salad. And the sauces (cheese sauce – garlic dip) – Cheese and mustard sauce – Dill sauce – Olive sauce – Hot garlic sauce – Ketchup sauce – Mayonnaise sauce – Tahina sauce.
Fifth day menu: a day dedicated to soups (mushroom soup – lentil soup – flower soup – onion and potato soup – potato and balls soup – dashisha soup – Moroccan Harira soup – chicken noodles soup – tomato soup with cooking cream – carrot and potato soup – red pumpkin soup with potatoes – peas soup – Potato – Mixed Vegetable Soup)
The sixth day menu: a day dedicated to grills and quick sandwiches (meat and chicken kebabs – meat and chicken scallops – chicken shish – hamburga (meat, chicken) – tabuna (chicken) – shawarma (meat, chicken), fajita, crispy chicken – tabuna bread – Turkish shawarma bread Fajita bread.
The seventh day’s menu: a day dedicated to popular food (watered rice – watered couscous – crumbs – sprinkled with watering – sprinkled it with makbaka – vermicelli – watered pasta – crumb pie – onion rice, crumbs and vermicelli – sprinkled onion and couscous
Day 8 menu: Bordem chicken with rice – Hummus salad with tahini – Badanjan kebab.
Day 9 menu: pasta with pesto sauce – gardenia – hot ice cream – carrot – cream cheese.
Day 10 menu: Scallop – Al Basha Pillow – Shish Tawook – Bednan and Corn Salad – Chicken Croquettes.
Day 11 menu: Fuchini Alfredo with chicken and mushrooms – Potato tagine – Escalope tagine.
Day 12 menu: A day dedicated to seafood (stuffed clamart – Harimi – crocodile tear soup – couscous with whale – Next sea salad – pasta with seafood – pasta with fish)
The menu for the 13th day: Cordene Cheese – Almond Salad – Chicken Salad – Capsicum.
The fourteenth day menu: chicken kebab – tagine mashbak – onion kofta – chicken kofta fingers – onion.
Day fifteenth menu: a day dedicated to Italian pasta (meatball pasta – pasta with meat sauce – pasta with chicken sauce – pasta with tomato and basil pasta – lasagna pasta – tajine pasta with minced and cheese – minced pasta – pasta with bechamel – pasta with adults) # and Italian salads (ricotta slate) Basil salad, dried tomato and basil salad, tuna and lettuce salad – spicy olives and cheese salad (slate pasta) – vegetable salad.
Day 16 menu: Swissrol – Kubba – Koftaji – Octopus.
Menu on the seventeenth day: Ain al-Subiya – Kabsa – Caesar salad – Mqmoot kebab – Chicken thigh.
Day 18 menu: A day dedicated to baking and baking: Scallop bread – Hamburka bread – Turkish tortilla bread – Shawarma bread – Fajita bread – Tabouneh bread – Moroccan pie – Fatte pie – Shahi pie – Vegetable bread – Ziton bread – Tajine bread – Tawila (regular) bread.
The 19th day menu: # A day dedicated to Moroccan food: Moasel chicken – chicken tagine – meat tagine
– Moroccan couscous – Tajine green (four seasons) – Moroccan pasta.
Day 20 Menu: A day dedicated to Indian food: Biryani Rice with Meat – Indian saloona with rice
– Indian masala – Tandoori chicken – Indian potato edam.
Day 21 Menu: A Day Dedicated to Mexican Food: Mexican Meat
– Mexican spicy rice – Tortilla – Fajita with rice – Enchilada – Mexican-style stuffed pancakes – Catania Mexican salad.
The twenty-second day menu: A day dedicated to the Levantine and Turkish food: Maklouba – fried kebbeh – grilled kibbeh
– Fattoush salad – Tabouleh – stuffed grape leaves – Syrian plate – Lebanese plate – Turkish plate – Manakish oil, thyme and olives – Cheese manakish – Meat manakeesh.
The 23rd day’s menu: a day dedicated to dairy products: preparing yogurt – preparing ricotta cheese – preparing juiced cheese – preparing natural yoghurt – preparing Arabic ghee – preparing Arabic butter – preparing cream cheese.
We also provide all the equipment and materials used in training. We also have a laboratory equipped with the best equipment and tools used in training
Certificates are granted to all trainees certified by Next Academy for Training at the end of the training course and upon the student’s success in the final exam.
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Registration is open from the date you see this advertisement until you take a sufficient number
You can register by sending a text message to our numbers, or by sending it via Viber or WhatsApp
WhatsApp, or Telegram, and the message contains: Name, telephone number,
And the name of the course you wish to register for, on the numbers at the bottom of the announcement
WhatsApp or Vıber:
0928939481 – 0925159691
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https://nextacademy.ly/initial-registration/
