• Advanced Professional Pastry & Bakery
  • AGE

    18-40 with internship


    12 months

A long term vocational culinary education, designed to reinforce continuous learning as well as to provide an advanced skills set, comprises 3 terms of 4 months each, totaling 12 months. Candidates between 18-40 years of age can apply.
The program follows the educational content and system of City & Guilds, the leading international vocational education accreditation agency.
The first term takes place in MSA's professional kitchens. The second term includes advanced level classes designed to improve skill and expertise levels. Students complete the last 4 months as part of their mandatory culinary internship in a professional establishment determined by MSA. The program offers th Advanced City & Guilds diploma, a certificate of the mandatory hygiene education, HACCP certificate and a graduation certificate approved by the Ministry of Education.

Course Subjects

  • First 4 Months

  • Food presentation
  • Introduction to kitchen equipment
  • Menu planning
  • Purchasing
  • Introduction to culinary arts 1
  • Liaisons
  • Sauces
  • Food safety
  • Nutrition
  • Cost calculation
  • Savory cookies
  • Sweet cookies
  • Cakes
  • Turkish desserts
  • Sponge cakes
  • Classic cake making techniques
  • Traditional cake making techniques
  • Modern cake making techniques
  • Cupcakes & Muffins
  • Frying doughs
  • Meringues
  • Macaron
  • Tarts and pies
  • Breads
  • Working with laminated dough
  • Working with leavened dough
  • Cheesecakes
  • Custards
  • Introduction to bread making
  • Introduction to chocolate
  • Frozen desserts
  • Introduction to sugar paste
  • Yiyecek içecek işletmeciliğinde yöneticilik becerileri
  • Gıda güvenliği yöneticiliği Dünya gastronomisi
  • Advanced level production of modern petit fours
  • Advenced level techniques for leavened, unleavened dough
  • Advanced level techniques for laminated dough
  • Advanced level bread making
  • Advanced level artizan bread making
  • Special nutrition cajes (diabetics, celiac)
  • Pastillage (advanced level sugar paste, royal icing decoration)
  • Artizan chocolate
  • Pulled sugar
  • Advanced level frozen desserts
  • Molecular pastry
  • Banquet and French dessert buffet prep
  • R&D product

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.

Instructor Team

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