Pastry course according to the B·Concept method

This course is for pastry students and professionals who want to exploit their creativity and to learn the most innovative techniques through the B·Concept. A method to create healthier, lighter and tastier recipes from the scratch.

Place: Aula Jordi Bordas
Time: From 07:30 to 16:00
Duration: 32 hours
Trainer: 
Jordi Bordas
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 with possibility of interpretation in any language (ask for our international private groups)
Price: 1.320,00 €

Clear

    What will you learn?

  • How to create healthier, lighter and tastier recipes from scratch using the B·Concept method. 
  • How to formulate recipes for gel, creamy and airy textures.
  • How to balance and stabilise the recipes to give optimum results and shelf life.
  • How to adapt the recipes to the needs of the chef and consumer: food intolerances, lifestyle, production needs, food cost…
  • What are some new key ingredients in pastry.
  • What are texture creating techniques: gelification, emulsification and aeration.
  • How to make 6 entremets and petit gateaux with different textures and flavours, adapted to the consumers’ needs.
  • How to analyse recipes in relation to: flavour profile, structure, sweetness or perception of fat.

What is the course about?

Over 4 days, the students learn, step-by-step, how to create different pastry textures. It is a dynamic course which combines theory concepts (technology of ingredients, techniques, processes, reactions and physiochemical phenomena) with practical examples.
Both the theory and practice is explained in a recipe book created by Jordi Bordas that contains over 40 different recipes, which are designed to enhance the flavours of the main ingredients and to meet chefs’ and costumers’ needs for less fat and sugar. In the recipe book you will find some gluten and lactose free products as well as vegan.

Day 1:Theory of B·Concept method – Tastings production
Day 2:Sponges and crunchies production – Gelification theory and production of gel textures
Day 3:Emulsification theory and production of creamy textures – Aeration theory and production of airy textures – Assembly
Day 4:Decorating techniques (Glazes, velvet painting, chocolate decorations, etc.) – Final buffet and photos  – Product tasting

What does the price include?

  • Complete recipe book with more than 40 recipes and a wide theoretical content on formulation
  • Certificate of training signed by Jordi Bordas
  • Breakfast and lunch during all the days of the course. Coffee and tea throughout the day
  • The elaborations made during the course, once the tasting has been carried out
  • Official apron with the Jordi Bordas logo
Frequent questions:
What should I bring?

Comfortable working clothes. We will provide you with an apron to wear during the course.

Where is the school?

We are only 15km from the centre of Barcelona city! Carretera de Barcelona 12, Viladecans 08840, Barcelona (Province).

How to arrive?
  • If you are coming from the Airport of Barcelona-El Prat, Terminal 1, you can:
    • Take bus L99 and stop in Viladecans, you will arrive at 5 minutes’ walk. Line map.
    • Take a taxi to Viladecans, it should cost around 25-30€.
  • If you are coming from any hotel in Viladecans you can arrive in 10 or 15 minutes (walking).
  • If you are coming from Barcelona city you can take public transport (for this, we recommend you this application). (We don’t recommend accommodation in Barcelona city because in the morning the transport duration could be 1 hour or more.)
Where to stay?

These are our suggestions:

How to enrol?

Add the course you wish to do to cart and follow the steps to the payment page. If you have any questions, please call us on +34 93 611 20 70 or contact us by email: info@jordibordas.com.

Clear

They have already done it!

“For the first time I have received such a feeling of inspiration and innovation in the sense of the recipe. Not only it is taking you to a healthier self, but also breaking a very traditional and classical mindset that has been used for decades with no following reason. But we can’t stay in the past forever, we have to create the future of the healthier, tastier and more meaningful pastry with Jordi Bordas. He is creating the future for us in many steps ahead and it is my pleasure now to be a part of it now.”

Testimonial Ksenia Penkina - Vancouver, Canada
Ksenia Penkina - Vancouver, Canada
@ksenia.penkina | kseniapenkina.com |International pastry instructor

“Realmente este es el mejor curso que he hecho, Jordi es una gran persona y ha compartido con nosotros increíbles conocimientos de pastelería. El B·Concept es el futuro, ya estoy esperando para hacer el nivel 2 o cualquier clase que haga Jordi!”

Testimonial Luca Gallo - Milano, Italia
Luca Gallo - Milano, Italia
@luke_pastry_chef | Executive pastry chef

“In this course I have learned to formulate my own recipes and to adapt or make them tastier. Also, suitable for intolerant people. During the course I have discovered the inulin, for example, for making recipes for diabetics. I recommend 100% the course to make healthier patisserie.”

Testimonial Sandra Villazon Garcia - Salinas, España
Sandra Villazon Garcia - Salinas, España
@sandravillazongarcia | Pastry chef

“The course was a transformative experience. B·Concept method can revolutionize the pastry industry because it gives you the tools to create a new way to think and prepare sweets.”

Testimonial Ágata Morena Britto - Porto Alegre, Brasil
Ágata Morena Britto - Porto Alegre, Brasil
@agatamorena | Food design Consultant and Gastronomy Teacher at the Unisinos University