CALENDAR

PASTRY COURSES ACCORDING TO B·CONCEPT METHOD

MONOGRAPHIC PASTRY COURSES

How do we do it?

Small groups

Our courses are limited to a maximum of 8-9 participants. This way the students are given a hands on and profound learning experience.

Weighted recipes

All the recipes and Ingredients are previously weighed out and all the material is prepared by our team so that the student can maximise their time on the course.

Recipe booklets

At the beginning of each course, each student is provided with a booklet with the recipes fully explained, along with presentation and serving ideas.

Efficiency

All the recipes that we provide in the courses are thought for efficiency and real production, adapting the necessities to each level.

Participation

Our methodology is based on observing the chef carrying out the recipes and the more interesting processes are done by the students.

Certificate

At the end of each course, all students receive a signed certificate which certifies the course content and duration of course.

Sponsors

Ellevire

Elle & Vire produces dairy products such as cream, butter and cheese.

felchlin

Felchlin makes the best couverture chocolate and cocoa derived products in the world.

Ravifruit

Ravifruit produces frozen natural fruit purees, compotes and sliced fruit.

Sosa

Sosa Ingredients produces and distributes gastronomy and patisserie ingredients.

Collaborators