Culinary Institute of Barcelona

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Postgraduate specialist in:

Pastry and Chocolate

For professionals in the cooking and baking industry who want to make a move towards greater specialization to reinterpret the world of desserts and chocolate in the 21st century.

Student of the Postgraduate Course in Pastry and Chocolate at the Culinary Institute of Barcelona detailing a confectionery production.
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Presentation

Beyond cutting-edge cuisine.

Get ready for the sweet cuisine of the 21st century.

With a focus on new consumer habits and food needs, this postgraduate course is aimed at experienced professionals in the culinary and confectionery sector. Important will be the use of creativity as a tool to come up with and handle new challenges. Also, you will use innovation as a strategy to generate a competitive edge ahead of and to a greater extent than others by becoming active drivers of change.

Our students work on challenges every day so that learning along with trial and error allow them to take risks and to create new products, creations and proposals without any limits. Creativity and innovation enable personal and professional growth with the acquisition of knowledge, skills, attitudes and possibilities. This helps students to stand out from the rest.

This is why our students who specialize in pastry, confectionery and chocolate making often undertake innovative business projects or move up the professional ladder.
The teachers of each of the more than 100 sessions of the advanced postgraduate course in desserts and chocolate making are active professionals and specialists in the subject matter of each of their sessions.

This postgraduate course has been designed to apply gastronomic trends, such as healthy cuisine, vegan cuisine and the molecular cooking to specific food needs. A multitude of formulas and products, methodologies, technologies and styles are obtained, learned and practiced. Experience outings and star guests will help you strengthen your learning.

Culinary Institute of Barcelona students

Learning aims

Get ready to be the lead in confectionery in the 21st century

How you will learn

246 hours designed so that every day

is a show for your learning

We don’t teach you recipes, that would be teaching you to copy.

We teach you to create, innovate and lead in the 21st century.

Content

Methodology

Memorable experiences
that will stay with you for the rest of your career

We are continuously creating dozens of unique experiences for each programme.

CIBlife

Who

For who?

THE PROFILE

Who will you share with?

Who is right for this program

IF YOU BELIEVE THAT

  • Training on offer in desserts is outdated

  • Education is an investment in my future

  • Education in general is distant from the realities of the 21st century

  • Pastry education should be international

  • Education should allow for both a family life and a professional life

  • Barcelona is a center for confectionery and chocolate making

IF YOUR GOAL IS

  • To give your career a boost

  • To gain mastery of confectionery and chocolate making

  • To gain the best education

  • To stand out from others

IF YOU

  • Are an entrepreneur

  • Are passionate

  • Are creative

  • Non-conformist

  • A dreamer

  • Creative

People like you

What CIBers say

When and how much

The moment is yours

Early registration offers

The sooner you register, the less you will pay.

Next call for applications

September 2021

7,500 €

AFTERNOON SHIFT: LAST PLACES

Apply now

Upcoming calls for applications

January 2022

8,250 €

MORNING SHIFT: LIMITED PLACES

Apply now

May 2022

7,425 €

Offer valid until 12/10/2021

8,250 €

-10%

AFTERNOON SHIFT: LAST PLACES WITH OFFER

Apply now

What the price includes

Absolutely everything

After CIB

CIBer
Cibers, students of the Culinary Institute of Barcelona cooking.

[ Attitude ]

CIBers

Being a CIBer is to be ready for tomorrow. This attitude is what unites them, as well as the goal of impacting the future by changing their surroundings.

After the CIB everything starts

  • Jobs board

    Former students of the CIB have access to our jobs board. The CIB guarantees a level of talent for restaurants, hotels and food production businesses.

  • Starting your own project

    The CIB is also an ecosystem for opportunities. We love to surround ourselves with talent and we know how to come along with you on the initial steps of your journey, helping you with your ideas and even assisting you in gaining financing.

  • The next generation of teachers

    We nurture the talent that comes from our classrooms. Sometimes we have the chance to bring this talent on to our team.

  • Next generation of teachers

    We are attentive to the talent that emerges from our classrooms and if the opportunity arises to join our team.

  • Networking

    When you finish your course, besides the knowledge you will have acquired, you’ll carry with you countless contacts from talented students from across the world and your teachers. It will be up to you to make the most of them.

  • Your continuous education

    CIBers always have privileged access and the best conditions under which to keep learning on our continuous education programmes, post graduate programmes and Explorer Campus.

  • Use of the facilities

    Whenever you need it, the CIB will be available for you to use to accelerate your ideas, do your presentations or whatever your proposal is.

Career opportunities

Whatever your future will be.

Here we teach you how to stand out.

Careers:

  • Director of creative projects in patisserie and chocolate making

  • R&D in restaurant desserts, patisserie and chocolate making

  • Head of kitchen

  • Head of dessert area

  • Pastry chef

  • Expert consultant in the confectionery and gastronomy sector

  • Entrepreneur in the pastry and confectionery sector

  • Baker, pastry chef, confectioner

  • Operational and creative supervisor of community centers and catering companies

  • Master chocolatier and pastry chef

Your competitive edge:

  • You will have gained a deep understanding of the product and technologies currently used in the world of confectionery and chocolate making.

  • You will have put yourself to the test in complex environments and challenges like those that take place in real life.

  • You will have a 360º view of the confectionery and chocolate industry, its environment, products and technologies in any context.

  • You will be able to create, innovate and complete the objectives before others.

  • You will have a vision and training suitable for providing solutions to food problems and restrictions.

  • You will be able to influence the gastronomic trends of any restaurant in the world.

  • You will have obtained practical and global training in the new patisserie and chocolate making for the 21st century.

Admissions process:

Getting accepted by the CIB

At the CIB, we receive thousands of admissions requests, but only a small amount of them reach the final acceptance phase.


The profile of our candidates is determined beforehand for each new intake and the Acceptance Committee strives to comply with the established criteria.

Only a handful of candidates passes the final phase.


Requirements

  • Be over 18

  • Pass the Admissions Committee Assessment

At the CIB, we do not take into account your academic background. Instead we look at your attitude and inclination towards creativity and innovation, as well as your entrepreneurial spirit and your life experience. We believe in people, not curriculums. That's why you should go for it.

  • 1

    Request information
    Send us your request and an advisor will call you as soon as possible to talk you through the process.
  • 2

    Send in your admissions form
    Once you have spoken with the advisor, they will give you access to the admissions form and advise you on how to complete it successfully. We want to know about you, how you live, how you think, what you’re doing and what’s important for you.
  • 3

    Assessment interview
    If your motivation form stands out, you will pass to interview phase. You will be able to arrange it at your convenience. We look at your attitude and inclination towards creativity and innovation as well as your entrepreneurial spirit and your life experience. We believe in people, not curriculums. That's why you should go for it.
  • 4

    Acceptance Committee
    The Acceptance Committee will look over your application the Monday after your interview and that same day we will notify you by email.
  • 5

    Registration
    In the same notification, we will explain all about the process to reserve your place and to begin registering for the course. You will have 30 days to complete this process.
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