Who can apply?
Those aged between 18 and 40, who wish to learn, in addition to Professional Pastry;
Advanced decoration and sugar paste (pastillage, sugar dough, chocolate dough, royal icing, candy-making and processing),
Production of petit fours such as Macarons or Nougat,
Choux Pastry or “pâte a choux” processing for Craquelin, St Honoré, Eclairs or Croquanbouche,
Contemporary cake-making such as mirror glaze or naked cake,
Application of special produce such as diabetic, gluten-free or vegan; equip themselves with technical knowledge on artisanal chocolate or sourdough making and processing techniques,
Food & Beverage pairing,
Obtain Food Safety Management skills,
Gain advanced skills in the preparation and presentation of concept dessert settings – banquets,
Inclusion in the mass-production of baking daily goods under the supervision of MSA Instructor Chefs both in the MSA campus and at MSA’nın Restoranı in Emirgan,
Acquire both kitchen and field experience with MSA catering events and operations.
How long is the course?
40 hours of theoretical, 472 hours of hands-on classes. (64 hours of training focused on bread making)
192 hours of application at the MSA Dükkan Bakery shops
4 months of mandatory internship (for those between the ages of 18 – 40 taking part in the internship)