Postgraduate in Pastry and Advanced Chocolate
Culinary Institute of Barcelona
Key Information
Campus location
Barcelona, Spain
Languages
Spanish
Study format
On-Campus
Duration
3 months
Pace
Part time
Tuition fees
EUR 8,250 *
Application deadline
Request info
Earliest start date
Request info
* May 2023 - September 2023: €8,250 - January 2024: €7,425
Introduction
Postgraduate Chef Specialist in Pastry and Chocolate
Beyond an immersive educational experience. We promote the transformation of pastry professionals towards the gastronomic challenges of the 21st century.
In order to study professional confectionery and pastry in the 21st century, one must look at the new consumption habits and the food needs demanded by the market; explore, create new gastronomic proposals and assimilate the respect of the product for large-scale production and in any format.
This postgraduate course in advanced pastry and chocolate is aimed at already experienced professionals in the culinary or confectionery sector who want to achieve the highest level of specialization to apply it to their ventures, in dessert items in haute cuisine restaurants, and in pastry or chocolate workshops.
The postgraduate course differs from any other because it does not teach how to replicate recipes, but rather because it learns to use the formulation as a science to create sweet gastronomic proposals according to the proposed objective and context; promote creativity as a tool to solve new challenges and innovate in any of the three main blocks of the programme: the comprehensive application of chocolate, haute cuisine desserts and complex pastry.
The advanced program is practical and international in nature and has been designed to be lived as an evolutionary educational experience, through challenges and experiences of leaders in the sector. One day you will have the world champion of croissants, the next you will make the best cake in the world with its creator and the next a successful entrepreneur who will give you the confidence and encourage you to create your own proposals.
Day after day, the students appreciate the divergence of the smells of chocolate, the coldness of the steel plates when manipulating masses with their fingers.
Week after week, the student immerses himself in the knowledge of the raw material, until he loves it; apply the techniques learned, uniting the gastronomic trends of creative confectionery, healthy desserts, vegan trends or molecular pastry; transforming the world of Bean to bar and Bean to bonbons, caramelized and caramelized, sprinkled, the crystallization and architecture of chocolate, pralines, puff pastries, contemporary pastry or haute cuisine, etc.
At the end of the program, the students are able to face the new challenges in the sweet culinary field with a network of international contacts of very high value.
During the three months you will experience more than 140 sessions with international references in sweet cuisine and you will participate in various experiential outings to experience the product's value chain, from harvesting to production. The students, who come from all continents, train with the latest technologies, apply trends and top-quality products to face any gastronomic challenge.
All of the CIB's culinary programs are focused on creativity and innovation, leaving behind the classic teaching based on recipes and seeking to anticipate the new scenarios that will open up in the sector in the coming years. The CIB also trains its students in communication, teamwork and business management skills, so that its students are prepared for everything that is going to be asked of them in their professional future.
Admissions
Curriculum
Download the program here
Gallery
Rankings
- One of the best schools to study gastronomy (Chef's Pencil)
Program Outcome
Get ready to be the lead in confectionery in the 21st century
- Transform and adapt to the current situation in the world of confectionery
To design new gastronomic ideas and put them into practice according to social, economic, food and cultural contexts.
- Get an international vision
Get to know different products from other parts of the world and their uses so you can apply, create and design new gastronomic concepts.
- Develop new practical and effective skills
To be able to make all kinds of products, including chocolates, ice cream, candies and decorative pieces, etc.
- Gain a wide range of new techniques
Execute them with creativity and innovation in the creation of new products and culinary concepts.
- Apply disruptive vision in order to innovate
In the sweet cooking industry, restaurants, confectionery and the world of chocolate.
- Acquire new skills, knowledge and control new technologies
New tools that allow the development of new formats for barrier-free confectionery and chocolate making.
- Apply 21st-century leadership styles
Based on logic, teamwork, and mutual respect to achieve broader objectives.
- Enhance skills, attitudes, knowledge, and possibilities
Lead any field oriented to R&D in products and ingredients.
Your competitive edge
- You will have gained a deep understanding of the product and technologies currently used in the world of confectionery and chocolate making.
- You will have put yourself to the test in complex environments and challenges like those that take place in real life.
- You will have a 360º view of the confectionery and chocolate industry, its environment, products and technologies in any context.
- You will be able to create, innovate and complete the objectives before others.
- You will have a vision and training suitable for providing solutions to food problems and restrictions.
- You will be able to influence the gastronomic trends of any restaurant in the world.
- You will have obtained practical and global training in the new patisserie and chocolate making for the 21st century.
Ideal Students
- I want to take charge of the dessert sections
For gastronomy professionals who want to make the jump to desserts and work anywhere in the world.
- I want to be an entrepreneur
For experienced professionals who want to start a business offering something different.
- I want to create and innovate in new sweet products and concepts
For patisserie and chocolate professionals who want to create products with an eye on the future of the sector.
- I want to move up the professional ladder
Upgrading your professional status in restaurants, hotels, chocolate shops, and bakeries.
- I want to specialize in R&D
For those who want to specialize in research and development through creativity and innovation techniques applied to confectionery, chocolate making, and candy making.
- I want to drive change in new gastronomic trends
For all those professionals in the sector who want to discover and apply new trends in confectionery and chocolate making.
- I want to expand my business
For owners of confectionery, bakery, and chocolate businesses who want to expand their gastronomic offerings and create value through their products.
Career Opportunities
- Director of creative projects in patisserie and chocolate making
- R&D in restaurant desserts, patisserie, and chocolate making
- Head of the kitchen
- Head of the dessert area
- Pastry chef
- Expert consultant in the confectionery and gastronomy sector
- Entrepreneur in the pastry and confectionery sector
- Baker, pastry chef, confectioner
- Operational and creative supervisor of community centers and catering companies
- Master chocolatier and pastry chef