• Turkish Cuisine
  • AGE

    18 and up.


    2 weeks – includes 1 or 2 week modules.

  • FEE

    Fee to be announced.

    Tuition and Fee

    Program start date TBD
    Program start date TBD.

    Terms Start Dates

The only internationally certified culinary education program on Turkish Cuisine, the program is geared toward those working or studying in the food-beverage sector. It includes two week modules consisting of Classical Turkish Cuisine and Anatolian Local Cuisine. Turkish Cuisine is an advanced program of and is certified by the Scottish Qualification Authority (SQA). The Classical Turkish Cuisine module features an introduction to Turkish food, culture and flavors, offering an opportunity to work with local ingredients and techniques to create traditional recipes that are prepared and presented in a contemporary way.

Anatolian Local Cuisine examines different Anatolian regions and their local cuisines affected by different geography and climate. Each region will be examined with its ingredients of gastronomical value, cultural and ethnic historical influences, local cooking techniques, as well as its ‘signature recipes’ best representing the spesific region.

The days starts off with a theorical session, discussing the climate, culture, history, land and commodities. Students then move into the kitchen, cooking with the instructor chef at individual work stations.

Course Subjects

  • Classical Turkish Cuisine *(1. Modul)

  • Introduction to Turkish Cuisine
  • Street food tasting and visit to Spice Market
  • Soups
  • Pastries and Pies
  • Kebaps and Meat; signature meat dishes, cooking equipments and techniques
  • Vegetable Dishes and Dolma
  • Olive Oil Dishes; the best known traditional salads, meze and olive oil dishes
  • Pilafs; rice and bulghur pilafs
  • Fishes
  • Pickles
  • Desserts
  • Anatolian Local Cuisine * (2. Modul)

  • Marmara Region, Balkan cultures
  • Aegean Region, Greek & Mediterranean influences
  • Central Anatolia Region
  • North Turkey, Black Sea region, the Caucasus and the Russian culture
  • Eastern Anatolia Region, Armenian effects and other regional cultures
  • Mediterranean and Southeast Anatolia regions, the Middle East impacts

MSA graduates are eligible for leading vocational diplomas

  • 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.

Instructor Team

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