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  • Chef & Owner Professional Pastry & Bakery

Chef & Owner Professional Pastry & Bakery


Who can apply?
Those between the ages of 18 – 49, who want to learn, in addition to Professional Baking or Advanced Professional Baking, Professional Food & Beverage Management from MSA’s expert instructors, so as to become their business’ own baker and boss.
(Those between the ages of 40 - 49 can only join the program without an internship opportunity).

How long is the course?
16 hours of theoretical, 240 hours of hands-on classes.
4 months of mandatory internship (for those between the ages of 18 – 40 taking part in the internship)
105 hours (12 weeks) Professional Food & Beverage Management education

What will i learn?


    Theoric Education


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

    Practical Education


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

  • Working with leavened dough
  • Custards
  • Introduction to chocolate
  • Soslar ve Kremalar
  • Dekor Bisküvilerine Giriş
  • Introduction to bread making

  • Opening procedures & accounting
  • Menu planning
  • Personnel Selection
  • Labour laws and recruitment
  • Social media
  • Purchasing, stocking, inventory management

  • PR, advertising and marketing
  • Introduction to alcoholic beverages
  • Payment systems and stock control
  • Repairs & renovations
  • First aid
  • Total quality management
  • Customer relations management
  • Menu design

  • Service standards
  • Wine appreciation & management
  • Bar management & Coffee management
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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