Master Pastry Chef
Barcelona, Spain
DURATION
9 Months
LANGUAGES
English, Spanish
PACE
Part time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Apr 2025
TUITION FEES
EUR 15,725
STUDY FORMAT
On-Campus
Introduction
A 360º experience in the world of professional pastry and chocolate making
We train chefs capable of reinterpreting 21st century patisserie with an international vision
The Pastry Chef Diploma is one of the CIB's most sought-after programs. It is designed to help students achieve a high level of professional skill in professional pastry and chocolate making. This program gives you the confidence to enter this profession having acquired the knowledge and skills required in these work environments. What's more, you will have gained experience in teamwork, leadership and creative thinking for problem solving, as well as the foundations for future entrepreneurial ventures, if that is your goal.
The Culinary Institute of Barcelona's Pastry Chef Diploma is the first step towards your personal transformation, focusing on creativity and innovation and with one eye constantly on the future. You'll be surrounded by people from all over the world with the same goals as you: to transform their life.
Over the course of nearly one year, you will share your experience of learning and growth with people of diverse nationalities, cultures, beliefs and influences. You will enrich each other's lives and form friendships and professional relationships that will last a lifetime.
You will be taught by true masters of the trade, renowned professionals with years of experience all over the world. From the best chocolatier in Spain to a promise of the "bean to bar" movement, among others. Your teachers will be your mentors throughout the program, challenging you each day so you can become the best version of yourself.
This program is the most comprehensive and current intensive training course on the market. It is different from any other course, as it will not teach you to memorize and regurgitate recipes, rather it will give you the tools you need to learn using scientific formula and creativity to find better solutions and come up with innovative proposals in this exciting gastronomic field.
The Pastry Chef Diploma combines two academic terms and one term of work experience:
- You will learn the basics on the Professional Pastry and Baking Course.
- You will specialize in more complex techniques with the Advanced Pastry and Chocolate postgraduate course.
- You will then continue your training with a three-month supervised internship in an international culinary establishment with which the CIB has an agreement. It will be perfectly suited to your skills and preferences and meet the best education standards.
You will be completely transformed with nine months of cultural immersion in the city of Barcelona. You will acquire the confidence you need to take on the role of pastry and chocolate chef and be eligible for endless job opportunities in bakeries, pastry shops, artisan chocolate businesses, chocolate ateliers, the dessert station of any restaurant, industrial-scale businesses, or even start your own venture.
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Ideal Students
- I want to be a professional pastry chef
For those who want to start studying and hit the ground running with a competitive edge that will allow them to excel in any patisserie, restaurant dessert station or large-scale industrial business. - I want to be a professional chocolatier
For those who want to master everything there is to know about cacao, from the basics to the highest level of specialization and apply it to any kind of business. - I want to expand my opportunities as a chef
For those with professional catering experience or culinary studies who want to make the leap into professional pastry and chocolate making. - I want to innovate and bring new ideas to the table
For those who want to take their career to the next level by launching a new venture, offering new proposals to the world and bringing a fresh perspective to pastry and chocolate making - I want to gain new insights on pastry and chocolate making.
For pastry chefs who want to refresh their knowledge with a disruptive methodology and gain a creative and innovative perspective. - I want to experience international training
For those with a broad vision of the world who seek comprehensive international training that fulfills their expectations. - I want to excel in any bakery in the world
For those who want to gain a holistic and international perspective that allows them to face challenges and create solutions in different socio-economic and cultural contexts.
Admissions
Curriculum
988 hours designed to make each day of your learning into an unforgettable show
- 20+ professional leaders in their field
- 90+ classes that go beyond knowledge
- 6 challenges our assessment, your biggest challenge
- 6 explorer campus sessions to understand what it's like to work in professional patisserie
- +100% practical. 520 internship hours to test your skills in real-world settings
- 10+ transformative workshops creativity, innovation, future and skills development.
Download the program here
Rankings
One of the best schools to study pastry and gastronomy: https://www.chefspencil.com/13-best-culinary-schools-in-the-world/
Program Outcome
Build your career with an international and disruptive attitude towards pastry and chocolate making
- Gain in-depth knowledge of trends and technologies in the pastry and chocolate making sector with the aim of fostering a disruptive vision of the future of professional pastry making.
- Master tools and resources to innovate and transform the confectionery and baking industry, including restaurant desserts, pastries and chocolate.
- Gain an international and responsible perspective that allows you to appreciate the origin, impact and seasonality of products from around the world.
- Understand and apply formulas as a resource for creativity and innovation in pastry and chocolate making in order to create and design new culinary proposals.
- Develop your own personal brand within the industry, allowing you to conjure new ideas and professional identities and make a name for yourself in different socioeconomic and cultural contexts.
- Acquire flexibility and versatility, knowledge and attitudes that allow you to produce, on a small or large scale, in restaurants, bakeries or for your own business.
- Identify opportunities for improvement and innovation by developing a critical eye of the pastry industry and contributing to new approaches and solutions.
- Understand the importance of sustainability, ethical practices and responsible consumption throughout the pastry industry's value chain, and apply these principles to your own work.
Program Tuition Fee
Career Opportunities
- Run the dessert section in a hotel or restaurant
- Create your own business
- Work in pastry or chocolate making establishments
- Sweet cuisine consultant
- Culinary advisor
- Pastry coach
- R&D creative and culinary concepts
- Industry or large-scale production Pastry chef
Your competitive edge:
- You will have been trained to work in a team.
- You will know how to use formulas based on product knowledge, technologies, and methodologies depending on the situation.
- You will have developed skills that are unique to the CIB.
- You will be able to develop creative proposals on demand.
- You will be ready to enter the world of professional pastry and confectionery.
- You will have obtained practical knowledge about all aspects of 21st century pastry and chocolate making.
- You will have tested your skills in complex environments and real-world challenges.
- You will have created a high-quality international network with leading-industry professionals.
- The CIB methodology will have provided you with the creative vision, tools and work methodologies to face all future professional challenges.
- You will have an ample skill set for working in the food industry, including the ability to manage teams, as well as knowledge of how pastry products are produced and marketed.
- You will be able to adapt to changing markets and innovate and develop new techniques and products.