Advanced techniques translate to high-quality and beautiful results.

Embark on a journey into the realm of pastry with this upcoming program. Throughout the online course, participants will unravel the techniques and insider knowledge behind creating exquisite desserts synonymous with the pastry industry. Under the guidance of seasoned pastry chefs, from mastering the fundamentals to crafting sophisticated creations, students will acquire advanced practical skills and knowledge. This empowers them not only to execute existing recipes but also to innovate and create their own delightful masterpieces.

Practical information

• Professional Guidance Course

• Online Format

• Duration: 175 hours of training 

• Limited spots available

• Degree from the Basque Culinary Center Faculty of Gastronomic Sciences.

• Inquiries and more information: cursosonline@bculinary.com

Program's objectives

• Master advanced pastry techniques used in high-end restaurants to create exceptional desserts.

• Gain a deep understanding of ingredients and their application in gastronomic pastry, exploring from the basics to the most sophisticated creations.

• Develop practical skills in designing and presenting desserts that captivate diners and stand out in the culinary field.

• Participate in hands-on workshops and masterclasses with renowned pastry chefs to enrich the learning experience.

Career oportunities

We know that professional opportunities can vary based on geographical location and individual preferences; however, with this program, participants can take on roles and functions in the following positions and areas:

• Pastry Chef: Graduates could work as pastry chefs in bakeries, pastry shops, restaurants, hotels, or even start their own pastry business.

• Culinary Consultant: Those interested in culinary consulting can offer specialized advisory services in pastry to restaurants, catering companies, or as independent consultants.

• Pastry Entrepreneur: Students aspiring to start their own pastry business can use the skills acquired in the course to develop unique pastry concepts and successfully run their own enterprise.

Aimed at/Programme

The program is aimed at individuals with the following profiles:

• Culinary professionals looking to enhance their current pastry offerings, including:

• Head Chef

• Pastry Sous Chefs in restaurants

• Cooks

• Pastry chefs who own or work in a pastry shop and want to venture into restaurant pastry, expanding or transforming their current business lines.

• Pastry chefs working in a workshop or trained as pastry chefs who aspire to work in a restaurant.

If you don't see your profile reflected in the points above and you are interested in the course, don't hesitate to contact us. We will assess your education and experience and get in touch with you.

Curriculum

Module 1: Essential Pastry 

• Raw Materials I

• Raw Materials II

• Fillings

• Mousses

• Spongy and Rolled Doughs

• Scalded and Fermented Doughs

• Plated Desserts

• History and Evolution

• Petit Fours

Module 2: Chocolaterie and Bonbon Making

• Introduction and History

• What is Cocoa?

• From Cocoa to Chocolate

• Types of Chocolate

• Chocolaterie in Pastry

• Bonbon Making

• Cutting Bonbons

• Molded Bonbons

• Hygiene and Preservation

Module 3: Ice Cream Formulation

• Introduction

• Sugars

• White Base Ice Cream

• Ice Cream Production

• Cream Ice Cream

• Yolk-Based Ice Creams

• Alcohol Ice Creams

• Chocolate Ice Creams

• Nuts Ice Creams

• Sorbets

Module 4: Innovation in Pastry

• Thickeners

  • Xanthan Gum and Suspension Effect

  • Locust Bean Gum and False Paste

  • Inulin and Cream with Fatty Texture

  • Kuzu and Soufflé Broth

  • Natural Starches and Tapioca Crunch

  • Modified Starch and Cold Thickened Cream

• Gelling Agents

  • Agar-Agar and Caviar

  • Carrageenan and Kappa Velo

  • Iota Carrageenan and Dairy Gelatin

  • Alginate and Spherification

  • Pectin HM and Red Wine Compote

  • Pectin LM and Fruit Paste

  • Animal Gelatin and Edible Film

  • Gellan Gum and Coating

• Emulsifiers/Aerators

  • Albumin and Dry Meringue

  • Milk Proteins and Whipped English Cream Foam

  • Mono-diglycerides and Emulsion

  • Lecithin and Toffee

  • Sucrose Esters and Alcoholic Air

  • New Products

  • Wheat Dextrin and Tempura

  • Obulato and Fine Caramel

  • Atomized Cocoa Butter and Coverings

Calendar

• Introduction to the platform (Module 0): One week before the course begins, participants will have the opportunity to familiarize themselves with the course methodology and the learning platform.

• Approximate weekly commitment: 12 hours

• Weekly live session: thursdays at 18:00 p.m. (CEST).

Live classes will be recorded for on-demand viewing. All educational materials will be available through the platform 24 hours a day throughout the course duration.

Methodology

The program is delivered entirely online, utilizing the learning by doing methodology, which is based on the idea that the best way to learn is through hands-on experience and direct action. Instead of focusing exclusively on theory and passive instruction, this methodology encourages students to acquire knowledge and skills by actively engaging in practical activities and real projects. Additionally, the program and its contents have been specifically designed for virtual training, enabling participants to access quality education from anywhere and at any time.

Teachers and guests

Learn from Industry Experts with Experience!

Students will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, and social influence, as well as their impactful contributions. The program features a panel of instructors composed of experienced culinary experts with specialized knowledge in the field of Gastronomy.

Enrolment and payment methods

The total cost of the course is €1,790 and is payable as follows:

• €150 upon online registration.

• 40% of the total amount, i.e., €656, upon confirmation of admission as a reservation fee.

• The remaining amount, €984, due two weeks before the start of the course.

The price includes:

• Access to the training environment.

• Introduction to the learning platform.

• Downloadable content: recipes, theoretical material, etc.

• Over 100 showcookings and masterclasses.

• Videos of preparations and techniques with step-by-step guidance.

• Activities and practices to be carried out in your kitchen/pastry shop/workshop.

• Exercises to assess your progress.

• Weekly live class on Thursday afternoons (CEST).

• Tutoring throughout the learning process.

• Inclusion in the Basque Culinary Center Alumni community upon successful completion of the course.

• Certificate issued by Basque Culinary Center

  • The price does not include kitchen equipment or utensils and ingredients to prepare the dishes.

Refund and Cancellation Policy:

Consult detailed information about the refund and cancellation policy