Pastry courses


Pastry course according to the B·Concept method

The students will learn, step-by-step, how to create different pastry textures, mainly gel, creamy and airy textures. It is a dynamic course which combines theory concepts (technology of ingredients, techniques, processes, reactions and physiochemical phenomena) with practical examples.


Time: from 07:30 to 16:00
Duration: 4 days (32 hours)
Trainer: 
Jordi Bordas (in collaboration with Adrianna Jaworska)
Level: 
people in training and professionals

Modality: theory with practical examples (the course is based on theoretical explanations and observing the chef elaborating the recipes with the students’ help)
Language: Spanish, English or French

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Introductory course to modern pastry

The participants will learn, step by step, how to prepare a collection of pastry products. Through the elaborations that are healthierlighter and tastier than traditional pastry, students will discover new key ingredients and techniques that will be able to apply on their own creations.


Time: from 08:00 to 16:30
Duration: 3 days (24 hours)
Trainer: 
Lluc Dalmau
Level: 
amateurs, students and professionals

Modality: the course is based on observing the chef create and explain the recipes and execute them with the students’ help
Language: Spanish

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Original Torrones course

This course is destined for pastry students and profesionals who wish to learn how to make original torrones – classic Spanish confections – with different textures, like marzipan, praline, gianduja, pâte de fruit, ganache or caramel.


Time: From 08:00 to 16:30
Duration: 3 days (24 hours)
Trainer: 
Lluc Dalmau, in collaboration with Adrianna Jaworska
Level: 
students and professionals

Modality: the course is based on observing the chef create and explain the recipes and execute them with the students’ help
Language: Spanish

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Initiation or improvement monographic courses

Courses aimed at all those (amateurs or professionals) who want to master some of the most representative pastry specialties: international cakes, chocolate, gluten-free pastries, Easter elaborations…

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Sponsors
Elle et Vire

Elle & Vire produces butters, creams, cheeses and desserts.

Felchlin

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

Ravifruit

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

Sosa ingredients

Sosa Ingredients produces and distributes gastronomy and patisserie ingredients.

Collaborators