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  • Professional Culinary Arts
  • EDUCATION DURATION

    8 months with internship
    4 months without internship

  • EDUCATION PERIODS

    January 2018

    Education term start date

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
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MSA graduates are eligible for leading vocational diplomas

  • Certificate

    City & Guilds
    Certificate

    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

    HACCP
    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.

Success Stories

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Gürel Akgün
Zamanla mutfağa olan merak ve ilgim daha da arttı, böylece yeni tatların peşine düştüm. Türkiye’deki aşçılık okullarını araştırmaya başladım ve bu sırada karşıma MSA çıktı.
Gürel Akgün 2017 - Professional Culinary Arts
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Hazal Yıldırım
MSA ile araştırmalarım sonucunda tanıştım ve ilk dönemde kayıt yaptırdım. MSA’dan aldığım kaliteli eğitim sonucunda kendine güvenen, disiplinli, mutlu, işini çok seven bir birey oldum.
Hazal Yıldırım 2013 - Professional Culinary Arts
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Leyla Kadiroğlu Özbayram
Hayalimin peşinden gitmekten asla vazgeçmeyerek 2 yıl önce bir arkadaşımın da önerisi ile MSA Profesyonel Yiyecek İçecek İşletmeciliği eğitimine katıldım.
Leyla Kadiroğlu Özbayram 2017 - Professional Culinary Arts
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Deniz Kurt
MSA is the only school in Turkey that offers the same quality education in culinary arts as the leading international schools, in fact MSA programs deliver the culinary education with a more contemporary approach and content.
Deniz Kurt 2017 - Professional Culinary Arts
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Gülcan Demir
I came across the advertising of another culinary school, fueling my research in the field.
Gülcan Demir 2017 - Professional Culinary Arts
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Gürel Akgün
I was the chef at parties, birthdays and friends eat-ins. My interest got more serious over time, encouraging me to pursue new tastes.
Gürel Akgün 2017 - Professional Culinary Arts
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Hazal Yıldırım
My mom who is a chef was my inspiration when choosing my profession.
Hazal Yıldırım 2017 - Professional Culinary Arts
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Leyla Kadiroğlu Özbayram
I was always captured by the kitchen and dreamt of opening a cafe. But I had to follow on my dad's footsteps and pursue a degree in aviation.
Leyla Kadiroğlu Özbayram 2017 - Professional Culinary Arts
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Mehmet Kabayuka
I was a high school graduate, unsure of what field to pursue until I heard about MSA.
Mehmet Kabayuka 2017 - Professional Culinary Arts
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Rüya Hoşcan
It was the very first day of my internship when I finally got the importance of the culinary discipline as well as the "never complain" command instilled in us at MSA.
Rüya Hoşcan 2017 - Professional Culinary Arts
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Tolgar Mireli
Tolgar Mirelli, born in 1985 in Ankara, studied Political Sciences at Bilkent University.
Tolgar Mireli 2017 - Professional Culinary Arts
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Zeynep Tunç
I knew that I wanted to be at MSA when I came in for the interview.
Zeynep Tunç 2017 - Professional Culinary Arts
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Banuhan Özyurda
Very Cupcake is our own family business that we established in 2013 in Ankara. I joined several cupcake workshops...
Banuhan Özyurda 2017 - Professional Culinary Arts
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Anıl Kızılöz
After 6 years as a commis chef, I joined the professional culinary arts program.
Anıl Kızılöz 2017 - Professional Culinary Arts
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Banu Tiryakioğlu
I am one of the first MSA grads. I left my career in advertising after meeting MSA.
Banu Tiryakioğlu 2017 - Professional Culinary Arts
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Yaren Çarpar
Success is inevitable if you have both the talent and the right educational background.
Yaren Çarpar 2017 - Professional Culinary Arts
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Özge Olgar
I came across MSA in 2010. I was planning a culinary education abroad and even have researched the options.
Özge Olgar 2017 - Professional Culinary Arts
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Ediz Esmer
You never know where your life can take you. Your childhood dreams may quickly turn into another direction due to unexpected reasons.
Ediz Esmer 2017 - Professional Culinary Arts
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Güneş Kaplan
I studied architecture but unlike many, I decided to follow my own dreams and do what I want to do most in life.
Güneş Kaplan 2017 - Professional Culinary Arts
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Okan Kızılbayır
Okan Kızılbayır 2017 - Professional Culinary Arts
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Özen Uyanık Brummel
It did not take me too long to figure out that MSA would change my entire life.
Özen Uyanık Brummel 2017 - Professional Culinary Arts

Instructor Team

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

ALL INSTRUCTORS