Professional Pastry and Baking Course
Barcelona, Spain
DURATION
3 Months
LANGUAGES
English, Spanish
PACE
Part time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Jan 2025
TUITION FEES
EUR 8,250
STUDY FORMAT
On-Campus
Introduction
Becoming a pastry and confectionery chef is not enough
We train the next generation of 21st century professionals.
The world of pastry and desserts is trending.
Trends in healthy desserts, the chocolate industry's "bean to bar", respect for the product at origin, creative patisserie and the increasingly important integration of desserts in fine-dining menus, are all signs that indicate that the pastry, baking and chocolate industry is undergoing a transformation on a global scale.
Taking your first steps into the world of pastry, furthering your chef's training or obtaining the basic and practical principles that allow you to enter the dessert section, professional pastry or confectionery, are some of the reasons why students from all over the world decide to study the professional pastry and baking course at the Culinary Institute of Barcelona.
Our diploma in professional pastry has been designed to teach you the basics of sweet cooking and help you understand the science behind each creation, not by studying recipes, but by understanding formulation and conjugation in order to be able to innovate and create things that no one has ever done before.
The program has been designed as an evolving educational experience, involving challenges, practical learning and lessons from industry leaders. Day after day, week after week, students discover raw materials, apply techniques they have learned and transform the world of creams and fillings, whipped and enriched doughs, mousses, sponge cakes, basic desserts, ice creams and sorbets, biscuits, pastries and chocolates.
This is more than your average pastry course. It is an intensive 100% practical course in professional pastry, which will prepare you to enter the job market in just three months. It is an educational experience and personal transformation as part of the CIB's international ecosystem in Barcelona, one of the gastronomic capitals of the world and the number one choice for studying pastry and confectionery in Spain.
With international leaders in professional confectionery and artisan patisserie, this diploma demands a high level of performance and involvement from students, not only in terms of workshops and their learning, but also in terms of their immersion in the future of confectionery and in developing the skills and aptitudes required by confectioners, pastry chefs and chocolatiers in the 21st century.
Gallery
Ideal Students
For professionals who want to set the standard for sweet cuisine in the 21st century.
- I want to learn the trade
For people who want to enter the world of professional pastry and confectionery. - I want to further my chef's training
For people who are chefs and want a solid foundation in pastry. - I want to start a career in a professional pastry
For people with or without prior studies in gastronomy. - I want to complement my vocational training
To have a more solid foundation. - I want to launch a business in the world of pastry and desserts
For entrepreneurs who want to implement or expand their range of sweet proposals.
Admissions
Curriculum
230 hours designed to make each day of your learning into a show
- 10+ professional leaders in their field
- 140+ classes that go beyond knowledge
- 3 challenges our assessment is your biggest challenge
- 3 field trips to understand what it's like to work in a professional pastry
- 130+ hours to apply, learn, and create
- 3 workshops of more than 30 hours to excel
We don’t teach you recipes, that would be teaching you to copy.
We show you how to apply the formulation to create new gastronomic proposals.
Rankings
- One of the best schools to study pastry and gastronomy (Chef's Pencil)
Program Outcome
Prepare to dive into sweet cuisine for the 21st century
- To obtain global knowledge and master the basic techniques of pastry and chocolate making.
- To develop professional skills and confidence and create, transform and lead sweet proposals through practice.
- To discover raw materials, their physics and chemistry and formulate and transform your thoughts into your own creations.
- Understanding formulation as a resource for creativity and innovation in pastry and chocolate making.
- Create your own style that will allow you to design your future in the industry and generate cutting-edge proposals.
- Create new opportunities to enter the professional world, whether in the dessert station of a restaurant or in a center producing and handing ingredients used in pastry such as ice cream, chocolate or confectionery.
- To obtain a responsible and international vision of the world of pastry and chocolate making.
- To master the basic techniques and put them into practice in the professional world.
Program Tuition Fee
Career Opportunities
- Pastry chef assistant in dessert stations
- Pastry chef assistant
- Junior pastry chef
Your competitive edge:
- You will have trained to work as part of a team.
- You won't be a professional who follows recipes. Instead, you will know how to formulate using your knowledge of the product, technologies and methodologies depending on the context.
- You will have developed skills that you could not have learned at any other school.
- Your strength will be being able to create never-before-seen proposals.
- You will be ready to join the higher echelons of the professional pastry and confectionery world.
- You will have obtained practical and global knowledge about 21st century pastry and chocolate making.
- You will have to put yourself to the test in complex settings and challenges like those you'll face in real life.