Pastry course according to B·Concept – English

Learn to formulate your own recipes

Date: From 22 to 25 of October 2018.
Time: From 08:00 to 17:00.
Duration: 32 hours.
Trainer: Jordi Bordas.
Level: People in training and professionals.
Language: English.
Price: 1180€.

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What is the course about?
This course is for those who are studying patisserie and professionals that want to learn how to design their own recipes from scratch using the B·Concept method. Over 4 days, the students will learn, step by step, how to develop different textures. It is a dynamic course which combines theoretical concepts (technology of ingredients, techniques, processes, reactions and physiochemical phenomena) and practical concepts. This is done by making recipes using a recipe book created by Jordi Bordas which are based on the B·Concept.
The creations in the course are designed to enhance the flavours and remove certain allergens such as gluten and lactose, or by adjusting the fat and sugar content of the recipe to meet the needs of the chef and consumer.
If you want to find out more information on the course structure, you can read this article where we give a full outline of what we do over the four days of the course.

What will you learn?

  • Formulate recipes from scratch using the B·Concept method.
  • Balance and stabilise the recipes to give optimum results and shelf life.
  • Adapt the recipes to the needs of the chef and consumer: food intolerances, lifestyle, production needs, costs….
  • Learn about new key ingredients in patisserie.
  • Learn about new techniques and processes in patisserie.
  • Create 7 entremets and petit gateaux with different textures and flavours, adapted to the needs of the consumer.
  • Analyse textures in relation to the flavour profile, structure, sweetness or perception of fat.

Main objective: Learn how to create recipes and make a collection of patisserie items which are adapted to the needs of the chef and consumer.

How will we do it?
The course is based on theoretical explanations and observing the chef elaborating the recipes with the students’ help. In order for the students to have the best possible learning experience, the number of participants is limited to 10 people.

What is included?
Recipe booklet and signed certificate. Coffee and lunch served during course. Also, the participants will take home all creations made on the course.

What should I bring?
Comfortable working clothes. We will provide you with an apron to wear during the course.

Where is the school?
Our school is located at Carretera de Barcelona nº12, Viladecans (Barcelona).

How do I sign up?
Add the course you wish to do to “My courses” and follow the steps to the payment page. If you have any questions, please call us on +34 93 611 20 70 or contact us by email,

They have already done it!

“For the first time I have received such a feeling of inspiration and innovation in the sense of the recipe. Not only it is taking you to a healthier self, but also breaking a very traditional and classical mindset that has been used for decades with no following reason. But we can’t stay in the past forever, we have to create the future of the healthier, tastier and more meaningful pastry with Jordi Bordas. He is creating the future for us in many steps ahead and it is my pleasure now to be a part of it now.”

Testimonial Ksenia Penkina - Vancouver, Canada
Ksenia Penkina - Vancouver, Canada
@ksenia.penkina | | International pastry instructor

“I really think is the best class ever for me, Jordi is great person, he shares all amazing pastry skills, the B·Concept is the future of the pastry, I’m looking forward to doing the B·Concept 2 or any class Jordi does!”

Testimonial Luca Gallo - Milan, Italia
Luca Gallo - Milan, Italia
@luke_pastry_chef | Executive pastry chef

“In this course I have learned to formulate my own recipes and to adapt or make them tastier. Also, suitable for intolerant people. During the course I have discovered the inulin, for example, for making recipes for diabetics. I recommend 100% the course to make healthier patisserie.”

Testimonial Sandra Villazon Garcia - Salinas, España
Sandra Villazon Garcia - Salinas, España
@sandravillazongarcia | Pastry chef

“The course was a transformative experience. B·Concept method can revolutionize the pastry industry because it gives you the tools to create a new way to think and prepare sweets.”

Testimonial Ágata Morena Britto - Porto Alegre, Brasil
Ágata Morena Britto - Porto Alegre, Brasil
@agatamorena | Food design Consultant and Gastronomy Teacher at the Unisinos University