• Chef & Owner Professional Pastry & Bakery

Chef & Owner Professional Pastry & Bakery

  • AGE

    18-40 with intership
    41-49 no internship


    8 or 12 Months, with internship
    4 Months, no internship

Chef & Owner is a combination of two programs where the students enroll in either Professional Pastry & Bakery (with/without internship) or Advanced Professional Pastry & Bakery in addition to Professional Food & Beverage Management program. It is geared toward those with an entrepreneurial spirit who want to start and manage their own f&b business.
The program follows the educational content and system of City & Guilds, the leading international vocational education accreditation agency. The program offers City & Guilds diploma*, the mandatory hygiene certificate, HACCP certificate and the graduation certficate approved by the Ministry of Education. The option with internship is 8 months long, the one with the advanced culinary arts program takes 12 months and the non-internship program is 4 months long.

* City & Guilds diploma is awarded in 8 or 12 months long programs.

Course Subjects

  • Food presentation
  • Introduction to kitchen equipment
  • Menu planning
  • Purchasing
  • Introduction to culinary arts 1
  • Sweet cookies
  • Custards
  • Frozen desserts
  • Introduction to sugar paste
  • Food safety
  • Nutrition
  • Cakes
  • Cupcakes
  • Muffins
  • Turkish desserts
  • Sponge cakes
  • Classic cake making techniques
  • Traditional cake making techniques
  • Modern cake making techniques
  • Introduction to culinary arts 2
  • Costing
  • Meringues
  • Macaron
  • Tarts and pies
  • Breads
  • Working with laminated dough
  • Working with leavened dough
  • Cheesecakes
  • Custards
  • Introduction to bread making
  • Pastilage, sugarpaste, gumpaste, chocolate dough & decorations
  • Feasibility
  • Project design & decoration
  • Kitchen equipment
  • Licences & permits
  • Opening procedures & accounting
  • Menu planning
  • Personnel Selection
  • Labour laws and recruitment
  • Social media
  • Purchasing, stocking, inventory management
  • PR, advertising and marketing
  • Introduction to alcoholic beverages
  • Payment systems and stock control
  • Repairs & renovations
  • First aid
  • Total quality management
  • Customer relations management
  • Menu design
  • Service standards
  • Wine appreciation & management
  • Bar management & Coffee management

MSA graduates are eligible for leading vocational diplomas

  • City & Guilds

    City & Guilds

    Upon the successful completion of their professional culinary programs, MSA students are eligible for the City & Guilds diploma, the leading international vocational education accreditation agency.

  • Certificate of

    Certificate of

    MSA professional programs are approved by the Turkish Ministry of Education and upon the fulfillment of the program requirements, participants receive a completion certificate.



    HACCP certificate, a requirement for professional culinary personnel both on a local and international scale, ensures the safe and secure operation of physical, chemical and microbiological processes related to food production.

Instructor Team

An instructor team with 23 full-time chef instructors as well as more than 30 local and international visiting chefs every year.