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
The participants will learn, step by step, how to prepare a collection of pastry products. Through the elaborations that are healthier, lighter 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
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Ravifruit produces frozen natural fruit purees, compotes and sliced fruit.
Sosa Ingredients produces and distributes gastronomy and patisserie ingredients.