The pedagogical criteria with which the superior diploma training programs are developed favor the personal and professional development of the students, promote teamwork, and initiative. It prepares them for research in matters related to gastronomy and catering, while adapting to the real needs of companies in the hospitality sector. The theoretical-practical training is complemented with professional internships in national and international restaurants, bakeries, or confectioneries which will ease the student’s access to the professional cuisine world with guarantees of success.
What you will learn
Knowledge of raw materials, basic and complementary elaborations, traditional confectionery, chocolate, ice cream, new production techniques, decoration, presentations, and care of flavor and aesthetics in the elaborations, are essential in the formation of the pastry chef. In addition to developing and presenting pastry and confectionery products, the student will learn how to conduct production and composition operations, apply R&D methods to raw materials and pastry preparations for creating new products, and manage the area of pastry shop or restaurant.
Who is the course for?
Who is this course for?
People with interest and vocation for Pastry and Pastry Students
People passionate about the designing and preparation of sweet products for catering services
Students who have completed 4th of ESO (ESP), Grade 10 (US), Year 11 (UK), or equivalent, no previous experience required.