• Professional Culinary Arts
  • AGE

    18-40 with internship
    41-49 no internship


    8 months with internship
    4 months without internship

Geared toward career-oriented chef candidates who pursue an international profession in the culinary field. The program follows the education system and content of the leading vocational education center, City & Guilds. Candidates between 18-40 years of age can complete the program with internship, those between 41-49 can pursue the non-intership program. The first 4 months take place in MSA's professional kitchens as hand-on basic culinary training, and the second 4 months take place at internship locations determined by MSA. The program offers City & Guilds diploma, the mandatory hygiene certificate, HACCP certificate and the graduation certficate approved by the Ministry of Education.

*City & Guilds diploma is awarded for the 8 months program with internship.

Course Subjects

  • Food presentation
  • Introduction to kitchen equipment
  • Menu planning
  • Purchasing
  • Liaisons
  • Sauces
  • Food safety
  • Nutrition
  • Cost calculation
  • Nutrition
  • Knife skills
  • Stocks
  • Emulsion sauces
  • Cooking eggs
  • Sandwiches
  • Fabricating meat
  • Introduction to pastry & bakery
  • Salad dressings & salads
  • Sauteing
  • Soups
  • Grilling
  • Grid Technique
  • Wok dishes
  • Fabricating poultry
  • Deep frying
  • Fabricating seafood
  • Shallow frying
  • Steaming
  • Classical Turkish Cuisine
  • Baking
  • Poaching
  • Braising
  • Cooking offal
  • Stewing
  • Roasting
  • Vegetarian cooking
  • Cooking game
  • Cold food prep
  • Cooking vegetables and pulses
  • Cooking pasta
  • Cooking rice

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.



    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.