Encuentra Cursos en Hostelería & Turismo

Prepare the most creative desserts with fruits. Apply innovative techniques and learn how to use each fruit to get the best out.

Create your own signature breads with surprising flavor combinations. With just two types of dough, and a wide variety of ingredients, you can make delicious breads that stand out

Master texture techniques and apply them to sweet and savory pastry

Master incredible effects, textures, and finishes for your chocolate figures. Acquire all the essential techniques in just one hour to become a true expert.

The most revolutionary techniques for making chocolate figures

Discover the factors to take into account when creating a balanced restaurant dessert menu, so you can design a sweet menu that will appeal to everyone.

As Christmas approaches, the pastry display cabinets come alive with the finest yule logs and cakes.

Discover the world of Spanish nougat. Learn to prepare classic recipes and modern creations.

To take your desserts to the next level, you will need the cutting-edge techniques that we teach you in this course. You will learn to master them and use them correctly.

Four cakes with more than 30 preparations to develop your pastry creativity

The integration of operational and technical elements of patisserie and confectionery together with the theoretical knowledge will serve as a pillar for the development of this professional activity (Menu design and creation, pastry gastronomical sales, use of products and tools, etc.) the theoretical training is complemented with a period of professional internships in a real context, in the workshop-room of patisserie and confectionery and in the school’s restaurant. Duration: 240 hours (48 hours theoretical + 192 practical) Content: BLOQUE 1. INTRODUCTION: Food manipulation and handling, Occupational Risk Prevention in the kitchen. Kitchen organization, machinery, and tools. BLOQUE 2. PATISSERIE BASES BLOQUE 3. BASIC PRODUCTS OF BAKING AND PASTRIES BLOQUE 4. PASTRY TECHNOLOGY I. DOUGHS, CREAMS AND FILLERS BLOQUE 5. PASTRY TECHNOLOGY II. SPECIAL BAKING AND PASTRY PREPARATIONS BLOQUE 6. FOOD TECHNOLOGY AND FOOD SAFTEY BLOQUE 7. CREATION AND PRESENTATION OF DESSERTS AND PASTRY PRODUCTS BLOQUE 8. DECORATION Y PRESENTATION

Traditional confectionery, chocolate, ice cream, new preparation techniques, decoration, presentations, and the care for taste and aesthetics are the foundations of the training of a pastry chef. In addition to elaborating and presenting pastries of all kinds, the student will learn how to manage the production and composition operations and to integrate in the patisserie area in the bakery or restaurant.

Advanced patisserie and confectionery require professionals that are up to date with the latest tendencies and that are able to work with a diverse variety of products in order to reach many different combinations, textures and flavors. The objective of this program is to incorporate the most innovative preparation, handling and presentation techniques in international pastry and pastry into theoretical and practical training, but also to train the student in nutritional and sensory aspects and food safety and give them tools that enable them to pastry research and innovation. The theoretical-practical training is completed with a period of internships in national and international companies which will ease the student´s access to the professional pastry world with success guarantees.

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.