• Advanced Professional Culinary Arts

Who can apply?
In addition to basic culinary education;
Those between the ages of 18 – 40 and desire to:
Learn modern techniques such as Sous-vide, acquire advanced skills in special contents like fermentation, raw food, vegan cooking, regional cooking, complex dishes, sustainable nutrition, food and beverage pairing,
Gain Food Safety management skills,
Enrich presentation and service experience as a restorateur,
Amass both field and kitchen experience with MSA Catering so as to posess a robust practical know-how.

How long is the course?
52 hours of theoretical, 480 hours of hands-on classes.
320 of “on the job training” under the supervision of MSA’s Instructor Chefs at MSA’nin Restorani inside the Sakip Sabanci Museum at Emirgan as well as taking on MSA Catering duties.
4 months of mandatory internship.

What will i learn?

  • Food presentation
  • Introduction to kitchen equipment
  • Menu planning
  • Purchasing
  • Knife skills
  • Stocks
  • Liaisons
  • Sauces
  • Food safety
  • Nutrition
  • Cost calculation

  • Emulsion sauces
  • Cooking eggs
  • Sandwiches
  • Fabricating meat
  • Introduction to pastry & bakery
  • Salad dressings & salads
  • Sauteing
  • Grilling
  • Grid Technique
  • Soups

  • Wok dishes
  • Fabricating poultry
  • Deep frying
  • Fabricating seafood
  • Shallow frying
  • Steaming
  • Poaching
  • Braising
  • Classical Turkish Cuisine
  • Baking

  • Cooking offal
  • Stewing
  • Roasting
  • Vegetarian cooking
  • Supervisory skills in f&b management
  • Food safety supervision
  • Cooking game
  • Cold food prep
  • Cooking vegetables and pulses
  • Cooking pasta

  • World gastronomy
  • Advanced level techniques of vegetable and vegetarian cooking
  • Advanced level meat and offal cooking & presentation
  • Advanced level poultry cooking & presentation
  • Advaned level techniques of seafood cooking and presentation
  • Laminated dough products
  • Hot & cold a la carte desserts

Instructor Team

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