How is the Extended online B·Concept pastry course like?
Would you like to know all the details of this course? Keep on reading to check out how the Extended online B·Concept pastry course is like!
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.
Besides the access to these HD video-lessons, you will be able to download in full-color PDFs: the theoretical booklet with 500 pages of educative content and the recipe dossier with 12 complete elaborations that you will learn to make in Module 4.
During the first 9 months of the course, the training will be completely guided and you will receive teaching monitoring from the team. You will be able to attend 5 5 live webinars to resolve all your doubts and discuss with the course instructors.
Lastly, to verify your knowledge acquisition, you will make some self-evaluation tests at the end of every lesson. But do not worry, you will be able to access our support and discussion forums. Everything so you can successfully complete the Extended online B·Concept Pastry Course and obtain your certificated, accredited by Jordi Bordas’ Pastry School..
AN INSIGHT APPROACH TO THE EXTENDED ONLINE B·CONCEPT PASTRY COURSE
Let’s take a more detailed look on this online pastry course. Prior to that, you should know that no previous pastry knowledge is necessary and you do not need to be a professional from the sector to enroll this course. However, you should be willing to study and open to learn a new way to make pastry.
The time has come to fully explain the course sections, let’s go!
The program is divided in 4 Modules and each one of them has different content and objectives. It is necessary to complete them in the specified order, so you can correctly acquire all 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
From then on, and once you have completed the first three modules of the course, you will be free to continue with some more practical training at your own pace and without any more evaluations.
We will send you the training certificate, and you will surf alone the Virtual Campus during the 20 remaining weeks of access. In other words, you will have 5 extra months to complete Module 4 about pastry elaborations, as well as to rewatch all the content from the first three modules.
Watch one of the 100 videos that make this final module:
IS THIS COURSE FOR YOU?
The Extended Online B·Concept Pastry 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 save time and resources and avoid endless trial-and-error attempts.
We hope that all your doubts have been solved in this article. If not, you can also visit Extended online B·Concept pastry course page or contact our office at info@jordibordas.com or by phone at +34 93 611 20 70.
