B·Concept/Courses

What is the B·Concept Pastry and Formulation Course like?

Want to know all the details about this exclusive training program? Here's what the B·Concept pastry Formulation Course is like inside!

KEY PARAMETERS OF THE ONLINE PASTRY COURSE

Firstly, the instructors team is formed by Jordi Bordas, Adrianna Jaworska, Paula Domènech and Ariadna Martínez. Four professionals from the science and pastry worlds who convey their knowledge and experience in more than 50 hours of HD video-lessons.

In addition to having access to these video lessons, you can download a full-color PDF version of the theory dossier with over 400 pages of explanations and the recipe book with over 30 complete recipes that you will learn to make in Module 4.

THE STRUCTURE OF THE pastry FORMULATION COURSE B·CONCEPT

Let’s take a closer look at all the details of this pastry program. But before we begin, it’s important for you to know that no prior pastry knowledge or professional experience in the field is required to take this course. What we do recommend is that you have a strong desire to study and learn a new way of understanding pastry.

The time has come to fully explain the course sections, let’s go!

The course is divided into 5 modules, each with different content and objectives. It is necessary to complete them in the specified order to properly assimilate the knowledge.

MODULE 1

In the Module 1 about pastry molecules, Adrianna, Paula and Ariadna will teach you the importance of the molecular composition of ingredients. Watch this video extract from one of the course lessons:

You should bear in mind that there are no schedules to watch the videos since they are already filmed. Nevertheless, you should dedicate between 15 and 20 hours per week to the course to be able do all the self-evaluations in due time. 

Keep on reading!

MODULE 2

In Module 2 about pastry techniques you will learn, with Jordi and the rest of the team, the importance of the interactions and unions of molecules, already studied in the first module. We will discuss emulsion, aeration, gelling and thickening techniques. Check out the next video if you want to learn about aerated textures:

MODULE 3

In Module 3, the content is a bit more practical. Once you have assimilated all the concepts about molecules and pastry techniques, you are ready to start formulating recipes with the B·Concept method. In these lessons, you will have access to numerous formulation examples, classified by texture (gelled, creamed and aerated) and flavor/main ingredient groups (acidic fruits, less acidic fruits, infusions, dairy products, nuts, chocolate and alcohol). There will also be a special section about vegan mousses formulation. Moreover, in this module, you will be able to attend three formulation webinars hosted by Jordi.

In the next video, you can watch a preview of this formulation module:

MODULE 4

This module is the practical part of the course where you will be able to apply all the knowledge you have acquired, and it is self-paced.

The module includes more than 30 recipes, in which Jordi explains the ingredients in detail and the step-by-step process.

After you complete the self-evaluation tests, you will receive the course certificate, and you will be ready to fly independently. You will have extra time to finish Module 4 on pastry elaborations, as well as to review all the content again.

Here is one of the videos included in this module:

MODULE 5

The course culminates with a module dedicated tobaked doughs, in which Jordi Bordas shares his technical and creative approach to formulatingcrunchy doughs and batter doughs. In thecrunchy dough section, you will learn how to formulate and createcrumbles, sablés, and cookies; while inthe batter dough section,we will work onfinanciers, dacquoise-style sponge cake, and Genoese-style sponge cake. In addition, Jordi will explain howto reduce sugar,remove gluten or nuts, and howto adapt these doughs to a vegan format, while maintaining the desired structure, texture, and balance of these doughs. A module designed to expand your formulation possibilities and explore the creative potential of baked doughs with total precision and control.

IS THIS COURSE FOR YOU?

The B·Concept Pastry and Formulation Course is for you if:

• Your passion is pastry and you want to master all the technical aspects of your recipes.
• You run or work in a pastry shop, restaurant, or hotel, and you want to express your values in your elaborations.
• You seek to redesign and adapt your recipes to meet your needs and those of your customers (intolerances, regulations, market trends,…).
• You need to modify and balance your recipes to your own taste and resolve any texture or stability related issues.
• You want to learn how to formulate and prepare different recipes step by step, such as mousses, creamies, gelées, emulsions, cookies, crumbles, crunchies, sablés, financiers, and sponges; adapted to consumer needs ( gluten-free, reduced in sugar, nut-free, dairy-free).
• You want to save time and resources and avoid endless trial-and-error attempts.

We hope this article has answered all your questions. If not, you can also visit the B·Concept pastry Formulation Course page or contact our office at info@jordibordas.com or by phone at+34 93 611 20 70.