• Advanced Professional Pastry & Bakery

Advanced Professional Pastry & Bakery

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

    Teorik Eğitimler

  • Food presentation
  • Introduction to kitchen equipment
  • Menu planning
  • Purchasing
  • Frozen desserts
  • Introduction to sugar paste
  • Liaisons
  • Sauces
  • Food safety
  • Nutrition

    Pratik Eğitimler

  • Cooking eggs
  • Savory cookies
  • Sweet cookies
  • Cakes
  • Turkish desserts
  • Sponge cakes
  • Classic cake making techniques
  • Cost calculation

  • Modern cake making techniques
  • Frying doughs
  • Meringues
  • Macaron
  • Tarts and pies
  • Working with laminated dough
  • Cupcake ve Muffin'ler
  • Basic Bread Doughs
  • Mayalı Hamurlar

  • Custards
  • Introduction to chocolate
  • Frozen desserts
  • Introduction to sugar paste
  • Soslar ve Kremalar
  • Dekor Bisküvilerine Giriş
  • Introduction to bread making

  • Supervisory skills in f&b management
  • Food safety supervision
  • World gastronomy
  • Advanced level production of modern petit fours
  • Advenced level techniques for leavened, unleavened dough
  • İleri seviye choux hamuru işleme teknikleri (Craquelin, St. Honore, Eclair, Croquanbouche)

  • Advanced level techniques for laminated dough
  • Special nutrition cajes (diabetics, celiac)
  • Artizan chocolate
  • İleri seviye Ekmek Üretim Teknikleri (Ekşi Maya, Alman Ekmekleri, İtalyan Ekmekleri, Glütensiz)
  • Güncel Akımlarda Pasta Yapım Teknikleri (Miror Glaze, naked Cake)

  • Advanced level frozen desserts
  • Molecular pastry
  • R&D product
  • İleri Seviye Dekor ve kaplama hamurları (pastilaj, şeker hamuru, çikolata hamuru, royal icing ve şeker yapım ve işleme teknikleri)
  • Konsept dahilinde tatlı büfesi hazırlanması (ürünlerinin seçilmesi, üretimi süreçleri, birleştirilmesi ve sunumu)
  • İleri seviye tabaklama teknikleri
  • Dekoratif obje tasarım ve üretimi

MSA graduates are eligible for leading vocational diplomas

  • Certificate

    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.

Success Stories

Instructor Team

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