SCHOOL

Thanks to the professional backgrounds of the jordibordas team, our courses are recognised worldwide, acquiring an international reputation. The school provides patisserie courses tailored to a variety of levels and there is something for everyone, from amateurs to professionals.

Methodology


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.

Participation

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

Efficiency

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

Full 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.

Certificate

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

Full mise-en-place

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.

Sponsors


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

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

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

SOSA INGREDIENTS
Sosa Ingredients produces and distributes gastronomy and patisserie Ingredients.

Collaborators


KITCHENAID
Manufacture of mixers and various other design kitchen appliances.

JARPEGA
Manufacture and sale of stainless steel utensils, moulds and tools.

GUERRERO CLAUDE
Sale of equipment and devices for hotel and restaurant business.

DYNAMIC
Manufacture of devices for food processing.

SILIKOMART
Manufacture of silicone moulds and tools for pastry, baking and ice cream making.