Extended Online B·Concept Pastry Course

Learn the basics of pastry 100 % online


Learn remotely with our new, extended course with previously unpublished content and discover all the secrets of the B·Concept method. Learn how to formulate recipes from scratch alongside the World Pastry Champion himself.
  • Understand the role of each ingredient according to their molecular structure.
  • Master the texture creating techniques.
  • Formulate your own recipes from scratch.
  • Make healthier, lighter, and tastier products.


Key features

  • bakery_course_bconcept_online_calendar
    Upcoming editions The next editions in Spanish and English start on June 10, 2024. You can register now!
  • bakery_course_bconcept_online_certificate
    Training certificate signed by Jordi Bordas Get a B·Concept pastry certificate issued by Jordi Bordas Pastry School.
  • bakery_course_bconcept_online_devices
    100% online Study from anywhere using any device with internet access.
  • Calendar
    14 months of access Access for more than one year to the contents.
  • bakery_course_bconcept_online_workshops
    Live Webinars Join 5 webinars (online and live).
  • bakery_course_bconcept_online_dossier_theoretical_course
    Theory dossier of 400 pages Download our exclusive dossier with all the B·Concept theory.
  • bakery_course_bconcept_online_video_collections
    High-quality video lessons Watch over 50 hours of high-resolution videos.
  • pastry_course_bconcept_online_recipes_downloadable
    Recipes and downloadable materials Download the materials in PDF and print them to have them at hand.
  • bakery_course_bconcept_online_test_evaluation
    Self-evaluation tests Test your knowledge at the end of each class.
  • bakery_course_bconcept_online_baking_course
    Personalized supportOur team will solve all technical doubts during the first 9 months of the course.
  • bakery_course_bconcept_online_forums
    Themed forums Share your experience and doubts with other students.
  • bakery_course_bconcept_online_trainers
    High level training teamThis course is taught by Jordi Bordas, Adrianna Jaworska, and their R&D team.

Aimed at

This course is for you if…

  • You love 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 recipes in regard to flavor, texture or stability issues.
  • You want to save time and resources and avoid endless trial-and-error attempts.

It is ideal if you want to enjoy all the advantages of online learning: learn from anywhere with a 14-month Virtual Campus access.


The course is taught by Jordi Bordas, World Pastry Champion, Adrianna Jaworska, and their R&D team.


This pastry course combines all the knowledge acquired over more than 10 years of research and investigation. It is divided into 4 distinct modules, designed so that you can acquire the necessary theoretical and practical knowledge and learn to formulate recipes with the B·Concept method in a progressive manner.


  • Instructors: Adrianna Jaworska, Paula Domènech and Ariadna Martínez

To understand how a recipe works, it is essential to know the molecular composition of the ingredients you are working with. For this reason, the course begins with molecules. This is a theoretical module in which our R&D&i team explains in detail the four basic food molecules: water, lipids, proteins, and carbohydrates.

  • Instructors: Jordi Bordas, Adrianna Jaworska, Paula Domènech and Ariadna Martínez

The next step in the process of learning to formulate recipes from scratch is to understand the interactions between the molecules studied in the first module of the course. In the second module, we will cover all the textures that we can create as the result of different combinations of the basic food molecules: creams, mousses, gelled compotes, or gelées. In order to build these textures, we use four basic pastry techniques: emulsification, aeration, thickening, and gelling.

  • Instructors: Jordi Bordas

This is the module you have been waiting for: recipe formulation with the B·Concept method. Once you have mastered the pastry molecules and techniques, you have the essential theoretical base to start creating your own recipes. You only need pen and paper. In this module, Jordi Bordas will explain the B·Concept method, step by step, constructing an example recipe from start to finish. He will also make some recipe comparatives so you can appreciate the difference between classic recipes and those developed with the B·Concept method. Finally, he will show you more than 30 different recipes designed from scratch.

  • Instructors: Jordi Bordas

This is the last module of the course. After 3 intense, theoretical modules, we can move on to the more visual and practical part. Jordi Bordas will teach you how to make a high-end pastry collection showcasing 12 pastry products from his recipe collection. Among them, you will find recipes made with a variety of ingredients (chocolate, fruit, nut or dairy), as well as numerous gluten and lactose free recipes, or 100 % vegan recipes. A module to enjoy and learn alongside the World Pastry Champion.


Grading and Certificate

To obtain the Training Certificate, issued by the Escuela de Pastelería Jordi Bordas, you must pass the self-evaluation tests of Modules 1, 2 and 3 before the end date of the course.

Module 4 is optional and will not be graded, but we encourage you to watch all the videos and replicate the recipes at home in order to put into practice everything that you have learned.

Available editions

Throughout the year, we will have various editions of the course, available in different languages and each with its own start and finish date. Our next coming editions are:

In English
(dubbed and subtitled)
June 10, 2024
August 17, 2025
In English, from June 10, 2024 to August 17, 2025
In Spanish
June 10, 2024
August 17, 2025
In Spanish, from June 10, 2024 to August 17, 2025


Your registration includes:
  • Training Certificate by Jordi Bordas
  • 14-month access to the Virtual Campus
  • 5 webinars (live)
  • Recipes and downloadable material
  • High-quality video lessons
  • Theory dossier of over 400 pages
  • 250 videos (more than 50 hours)
  • Self-evaluation tests
  • Thematical Forums
  • Personalized assistance

Course price:

Option 1. Residents in Spain (mainland and Balearic Islands), and private individuals from countries of the European Union (VAT included):

  • Initial payment of € 800 to reserve your spot
  • Remaining payment of 1,570 €, payable in two installments

Option 2. Residents in countries outside the European Union, European Union companies with VAT No., and the Canary Islands, Ceuta and Melilla (tax free):

  • Initial payment of € 800 to reserve your spot
  • Remaining payment of 1,160 €, payable in two installments

Ask our team for the payment methods.


Pay now: 800,00

Frequently asked questions


The course lasts 14 months counting from the start date for which you registered. The theoretical part (Modules 1, 2 and 3) is carried out during the first 9 months. From then on, you will be able to view all the content again and fully enjoy Module 4 of pastry creations. At the end of the 14-month period, you will be able to still access the content by registering in the Alumni program.

You will be able to access the content only on the start date of the edition you have registered for.

If you cannot submit the tests and exercises on the dates indicated in the study plan, you will need to present us with some justification. It is extremely important to meet the deadlines in order to ensure the proper functioning and flow of the course. In the event that you do not submit the assignments and fail to justify it, you will not be awarded the training certificate.


We try to offer the highest quality for each of more than 250 videos that you will find in the Virtual Campus, therefore, it is impossible to send them or provide the option to download them. However, the platform is adapted so that you can watch the videos from different devices with an internet connection, always keeping the highest quality.

Yes, you can download all the documents in PDF so that you can save them on your devices or print them whenever you want.

It is not necessary for you to have previous experience or knowledge, although it is important that you are eager to learn!

It is an ideal course for those who are getting started into the pastry world; and also, it is a perfect course for those pastry professionals who wish to improve and reinvent themselves within the pastry sector, by acquiring new knowledge and skills of great value.

Being faithful to our educational philosophy, the course is prominently theoretical, and its main objective is that you acquire the knowledge that will allow you to be free when designing your own pastry recipes. Still, Module 4 is focused on putting everything you learned in the previous Modules into practice.


A few days before the start of the course, you will receive an email with instructions on how to register on the Campus and access the course. From here, you will be able to access the Virtual Campus through the button located in the upper right corner of the web page.

The course consists of 4 modules. To ensure the best acquisition of knowledge, each of the modules will be unlocked successively according to the dates indicated in the study plan

Once the 14 months of access to the Virtual Campus have passed, you can prolong your access on the Alumni program.

You can use a smartphone, a tablet, or a computer with an internet connection, although our personal recommendation is that you use a computer to have the optimal conditions for the visualization of the course content.


In the registration section of this page, you must select the language in which you want to take the course and click on the “Registration” button that will redirect you to the payment gateway. There you must follow the steps to register for the course.

Since we receive students from all over the world, sometimes the system blocks the payment for a security issue, both by our banking entities and by that of the clients. If you find yourself in this situation, you can contact us to find the best solution by sending an email to info@jordibordas.com or by calling +34 93 611 20 70 .

Depending on the residence of each student, the corresponding tax will be applied according to current regulations.

Our payment system automatically creates an invoice, so you will receive it once you have completed your registration. If you wish to modify any information in the invoice you can contact our administration department: admin@jordibordas.com

You have the right to cancel your registration up to 15 days following the enrollment. However, as it is a digital product, it is not possible to cancel the enrolment once the course has started.

Contact us

    Fill in the form with your details and we will respond with all the requested information. If you wish, you can also arrange a call with Jordi Bordas or Adrianna Jaworska to answer any questions you may have.


    Alonso Marval Pastry chef and barista | Las Condes, Chile | @1326_pcb I have studied in several schools and for me this is the best pastry course I have ever done, as it teaches you how everything works in each recipe, from the molecules to the way you make an emulsion or make a mousse. If I could go back in time, without a doubt this course would be the first one I would take when entering the world of pastry, since it helps you to know how to create new unique flavors and textures, and with the option of making it much healthier and without allergens! I think this is the future of pastry. The team is incredible and there was nothing that I didn’t understand or answer me. I already have a great appreciation for how kind they were in the course and for the way they taught us. 
    Steffano Frizzarin Pastry chef at Aamanns Etablissement | Copenhague, Dinamarca | @sfrizzarin I approached Jordi Bordas' B·Concept course as a pastry professional, full of doubts and questions that increased during the course. Throughout these months, Jordi and the entire team have been able to answer all my questions, giving all their knowledge clearly and exhaustively and always with a smile, because in addition to being great professionals, they are very kind people! I have learned to correct my mistakes and thanks to the tools acquired in the course I have changed my way of seeing pastry. In addition, thanks to the extensive work done with all kinds of ingredients, in my job as a pastry consultant I can formulate recipes tailored to the client.
    Lia Naya Professional pastry | Barcelona, España |  @lianayab I think that the B·Concept method has not only helped me to understand the mistakes I made, but also to lose the fear of taking risks with vegan recipes, without lactose, etc. This course helps you clarify and organize your ideas, in addition to giving you exceptional and fundamental knowledge to be able to improve and expand what you already knew, thus allowing you to create unique elaborations that adapt to all types of clients.
    Giuseppe Toscano Pastry chef at Tos Caffé | Bari, Italia |  @tosk_ Taking part to the extended online B·Concept pastry course by Jordi Bordas has been definitely an astonishing experience. Thanks to the very well-organized contents, the very clear explanations in videos and many useful webinars, I’ve been able to improve my knowledge concerning food molecules, pastry techniques & dietary needs. Once you start with lessons, it’s so noticeable how Jordi and his team have a huge experience, excellent competences and skills in the pastry field. Every doubt can be solved through the discussion’s forum and through the live webinars. I absolutely feel my pastry skills are now enhanced. Moreover, now I feel more comfortable when some customers with some specific dietary needs, come to my pastry shop to buy something. Being able to create new recipes from scratch really makes you feel more powerful in your own pastry production. This course has been totally mind-blowing considering the future prospects and it’s absolutely what you’re looking for if you want to be in step with the times.
    Sofia Rab Professional pastry chef at Little Vegan Artisan | Steffisburg, Switzerland | @littleveganartisan Thank you, Jordi Bordas and your amazing Team, to create a unique and more professional way to learning modern pastry with the highest standards and health benefits. Jordi gave us simple tools and wings to fly. The course is summarized on a solid basis to understand the functionality of all the ingredients and explain through the most complete methods to create any type of recipe with the support of each step through video tutorials. It doesn’t matter if you are vegan, have a dietetic problem or are going to work with more classic recipes. The universal language of the B·Concept method gives you answers and supports you in the way you want to create your own recipes. We were all supported by your team and experts during the course and all our questions were answered and analyzed to show the best result you can achieve. Thank you from my heart to learning with you and growing in the culinary world of pastry. The most I really appreciate next to the professionalism is the kindness of this amazing team.
    Nicole Benavides Miami, United States For me, discovering the Jordi Bordas Pastry School implied beginning to recognize that, when making a recipe, I knew and at the same time didn’t know what I was doing, it implied beginning to question everything I did and the invention of a new dream: traveling to Barcelona to take the B·Concept course. I think that the pandemic produced really unexpected facts and events, including the launch of the B · Concept Online and Extended Course. As soon as the start date of classes was announced, I didn’t hesitate to register. I think I could sum up my experience by saying that the wait was completely worth it. The details of the content are incredible and it is organized in a way that is totally understandable and entertaining. In addition, the entire team is attentive to any doubts, questions and suggestions that may arise from the students. I am grateful and satisfied to have been able to learn from the entire school team and to have fulfilled a dream in the least planned time and place.
    Ana Juncal | Mexico I’ve had the amazing opportunity to participate in the first Extended online B · Concept Pastry Course taught by Jordi Bordas and his great team of professionals. Through this course you not only understand the reasons behind everything that happens in pastry, but you also learn a different way of conceptualizing desserts. It gives you solid tools to create your own recipes from scratch and adapt them to specific diets or make their healthier versions. All this knowledge is learned through a very friendly platform, with high-quality content, videos with clear and complete explanations, etc. The live webinars and the discussion forums were very practical tools that allowed to resolve any possible doubts. The communication, from the first request for information to the very end (certificate delivery) was informative, responsive and friendly. I highly recommend taking this course. For me it was an enriching experience and a very important professional challenge. Thanks to the whole team and my course classmates.
    Mar Medel | Cordoba, Spain | @marmedelbakery For me, doing the master B·Concept degree was a great personal challenge, since I had been working in pastry for a very short time when I signed up for the course. Although I thought that my inexperience was going to be a disadvantage, it has been the opposite, since it has actually been easier to assimilate new techniques that I imagine it would have been to change the old ways of working. The most remarkable thing is that when you finish this course, you're able to formulate your own recipes, something that I thought was unthinkable! You feel great joy when you no longer need to depend on other people's recipes or when you're able to modify a classic recipe adapting it to some food intolerance. I have no doubt in my mind that this is an indispensable course for anyone who likes and wants to understand pastry.
    Daniela Lugo | Mexico The B·Concept pastry course completely changed my way of seeing and understanding pastry. From this, the possibilities of creating elaborations from scratch are endless. It allowed me to much better understand the role that each ingredient has in a preparation, and thus to be able to formulate recipes with much more respect for the main ingredient, without excess of sugars or fats that are not necessary for their stability and, furthermore, adaptable to any market. The way they explain everything and the fact that they accompany us throughout the course is admirable. I 100% recommend it to anyone with an interest in the sweet world.
    Josué Cruz | Santa Cruz, Costa Rica | @elreinodelsabor.cr On a professional level, it is the best course that can be taken! It is incredible how much there is to learn and how Jordi and his team have done so much research to be able to transmit all this knowledge. The B·Concept course was something I had wanted to take for a while, and when I saw that they were going to offer it in an online format, I did not hesitate to sign up. I know very well that, many times, as pastry chefs, we ask everything to be face-to-face, but the amount of information that they have been able to collect in this online course is just brutal and, without a doubt, it is better to take it online. I highly recommend this course for all professionals who want to know the “why” of things, and who want to start formulating their own recipes. Without a doubt, it is great knowledge and I think we should all take it. Thank you very much Jordi Bordas Team!
    Francisco Moreira | Brussels, Belgium | @moreirafrancisco Jordi Bordas' B-Concept course is, in my opinion, an essential complement for all professionals who seek to develop their own recipes and understand everything that happens within them. Knowing the ingredients and techniques and knowing how and when to apply them is, for me, the way to go. So more than a course, the B-Concept is the path to the future of pastry. A pastry that we want it to be, as Jordi says, healthier, lighter, and tastier!
    Maria Àngels Vera Pastry cook in a restaurant and Technician in Dietetics and Nutrition | Mallorca, Spain | @angelesvsegura I came across Jordi Bordas's B-Concept course by chance. I didn't know who he was or his background, so I researched before joining them. It was his way of talking about the future of pastry, towards a healthier, more nutritious, and accessible to all, which led me to decide. I come from traditional pastry, like the vast majority, but in recent years I wanted to opt for healthier recipes and suitable options for people with intolerances. The course allows you to be able to develop your own recipes and ideas, from scratch and thus satisfy any of yours or your client’s needs. I apply everything I have learned every day and the most important thing is to know why we should do it in a certain way. Not only is Jordi in the lead of the course, but also a whole team of trainers and technicians who accompany him. If you have any doubt, they solve it effectively and efficiently, since they are an accessible team that offers you everything they know, without restrictions. Now, I am able to create my own pastry without depending on recipes. I can adapt them to any intolerance or belief. I 100% recommend this course; whether or not you have knowledge in pastry. After this course, you will have all the necessary tools at your fingertips; to be free to create your own elaborations. I just want to say THANK YOU!!!
    Edan Leshnick | New York, United States Hello team, my name is Edan Leshnick. I never imagined this online course could be so influential for my culinary journey. I could not have chosen for a better way to extend my knowledge and the entire Jordi Bordas team has been so professional and relentless in their strive for teaching that it was a great honor to have been able to study their philosophy. I truly believe this course is groundbreaking, not only in the way each lesson is taught, but also in the way it challenges our creative minds! Thank you very much!
    Tamara Viñas | Algeciras, España Hello, I am Tamara Viñas, I have a diploma in French pastry at Le Cordon Bleu in Madrid. I have my own website, called “Pastelería Para Todos” where I teach online courses. Currently, I have just completed the first edition of the Jordi Bordas and his B·Concept method online and extended course. Until now, I did not know how to prepare my own recipes adapting them to the needs of each person, something that is very important to me because this is one of the fundamental pillars of my website. There is a recipe adapted to each person. During the course, we work on the formulation of each recipe to know what impact the water will have on it or how it behaves in each preparation and what it brings us. I never thought that water would be so important in a pastry elaboration. In this course, you have to study a lot because a lot of information is shared. It is quite comfortable because you can advance at your own pace and always knowing that Jordi's team is one click away, since at any time you can go to them. It is a training that I recommend 100% to be able to fly on your own, make your own pastry and not depend on a recipe that you think does not satisfy all your needs.
    Carola Banyuls | Madrid, España The B·Concept course is highly recommended! It is not compared to any other, since it is not only learning how to make a healthier pastry, but also creating a recipe from scratch. Now, I understand how many work things, including what role different ingredients play, emulsions, the ability to not mask flavors, how to get down to sweetness, or how not to have syneresis. The whole team is exceptional and super friendly, you learn a lot and I think it has been a super important complementary training that I was missing. Again, many thanks to the whole team. It is a luxury to have made the first online promotion.
    Sebastien Bernis Executive Pastry Chef Mandarin Oriental | Macau I would like to thank you for you amazing training program, I have been working in pastry for 20 years and the B·Concept pastry course it's the most interesting program I joined, it's answered my questions to identify and found the solution to my recipe by knowing the process of each step and the interaction with the products. The B·Concept method will help me to create my own recipe from the scratch.
    Gary Wong | Hong Kong | @GW_PastryChef B·Concept is the core and essence of the future in our industry. It explores skills and techniques to help us change and adapt our recipes to our needs, whether it is for special diets or for correcting shortcomings in our traditional formulas. It teaches us how to create these formulas from scratch and educates us in detail on the science behind each process we use. And if there are questions or needs, the B·Concept team is readily available to offer answers via a discussion forum. Furthermore, the extended online timetable of the course is desirable for such a massive amount of knowledge to be taught. The course material is technical and unique, and needs time to be understood. As for the quality of the contents: texts are well written, videos and demos are easy to follow, and the platform is trouble-free to navigate. And the most important thing of all: the B·Concept method really works! B·Concept is the result of a great vision, and what must have been years of research and development by Chef Jordi Bordas and his team. I am thrilled to have had the opportunity to be educated by the B-Concept team. And, as a veteran Pastry Chef, I would highly recommend it to anyone looking to learn about what is to come in the future of our industry.
    Alina Livshits | Russia Dear Jordi and the Team! Thank you for this huge work you've done creating this course! Thought my every day work is leading pastry r&d department and creating new recipes (vegan, sucrose free etc), the course was highly useful. There were lots new information, and things I already knew (but was happy to repeat), and ideas what information I should search for more) I highly recommend this course for all: pastry chefs and home chefs, who wants to work, using not only their hands, but their heads too, knowing all about ingredients they are working with. For the pastry world newcomers, to have the right start. As this is not the first Jordi's course I've been too, for me the most interesting part was module 1. Thank you for lots of information, thoroughly collected, described, and explained! Thank you for your work, answering questions and staying in contact! Love you,