Culinary Institute of Barcelona

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Postgraduate specialist in:

Pastry and chocolate chef

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.
Contact Download the syllabus

Introduction to the professional pastry, confectionery and chocolate course

Beyond cutting-edge cuisine.

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

Studying pastry and patisserie in the 21st century means focusing on the new consumption habits and dietary needs demanded by the market. This postgraduate course is aimed at professionals with experience in the culinary or dessert sector who want to achieve the highest level of specialization to apply it to their own ventures, in the dessert divisions of the most avant-garde restaurants, and in the most prestigious pastry and chocolate shops.

A career in patisserie has always been based on the formulation of ingredients and processes. In this postgraduate course, students use creativity as a tool to create and solve new challenges. The starting point for students is the vast range of ingredients, mathematical formulation, the use of new techniques and cutting-edge technology to create and innovate. The goal of the CIB's methodology is to generate greater competitive advantages ahead of others by making its students active agents of change in 21st century dessert making.

During the three months of the postgraduate course, in more than 100 sessions with active professional specialists, our students work day by day on learning challenges. Through trial and error, students take risks and create new products, elaborations and proposals. Creativity and innovation lead to personal and professional growth with the acquisition of knowledge, skills and attitudes that enable them to stand out from the rest. This is why our students often start innovative businesses or climb to higher professional categories.

This international course has been designed to transfer the gastronomic trends of creative pastry making, such as healthy desserts, vegan trends and even restaurant molecular pastry to specific nutritional needs. A multitude of formulas, products, methodologies, technologies and styles are sourced, learned and practiced. Experiential outings and featured guests help our students to strengthen their learning for the professional market, to live the value chain of the products from harvesting to production.


Learning aims

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

How you will learn

246 hours designed to transform

every day of your learning into a show

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.



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

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



For who?


Who will you share with?

Who is right for this program


  • 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


  • To give your career a boost

  • To gain mastery of confectionery and chocolate making

  • To gain the best education

  • To stand out from others


  • Are an entrepreneur

  • Are passionate

  • Are creative

  • Non-conformist

  • A dreamer

  • Creative

People like you

The CIBers, our students, talk

Upcoming calls and prices

The moment is yours

Early registration offers

The sooner you register, the less you will pay.

Next call for applications

September 2022

€ 8,250


Apply now

Upcoming calls for applications

January 2023

€ 7,425

Offer valid until 08/06/2022

€ 8,250



Apply now

May 2023

€ 7,013

Offer valid until 08/06/2022

€ 8,250



Apply now

What the price includes

Absolutely everything

Benefits of being a CIBer

The CIB is just the beginning

Cibers, students of the Culinary Institute of Barcelona cooking.

[ Attitude ]


Being a CIBer means being ready for tomorrow. This attitude unites them, as does their goal of impacting the future by enhancing their surroundings.

  • Job board

    Former CIB students have access to our jobs board. The CIB guarantees a high 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 support you on the first steps of your journey, helping you to develop your ideas and even to secure financing.

  • Events

    The CIB organizes and hosts many events, and you, as a student or alumnus, will always be more than welcome.

  • Entrepreneurship

    We nurture the talent that comes from our classrooms. Sometimes we have the honor of bringing this talent onto our team.

  • Next generation of teachers

    We keep an eye on the talent that emerges from our classrooms and if the opportunity arises, there may be an opportunity to join our team.

  • Networking

    When you finish your course, besides the knowledge you will have acquired, you’ll also have gained 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 will always have privileged access to the best conditions under which to keep learning on our continuous education programs, post graduate programs and through our Explorer Campus.

  • Use of the facilities

    Whenever you need it, the CIB will be available for you to accelerate your ideas, do your presentations or propose an activity.

Career opportunities

Whatever your future will be.

Here we teach you how to stand out.


  • 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 few of them are accepted.

Candidates' profile is determined beforehand for each new enrollment period and the Acceptance Committee strives to comply with the established criteria.

Only a handful of candidates pass the final phase.


  • To be over 18

  • To pass the Admissions Committee's assessment

At the CIB, we do not take your academic background into account. Instead we look at your attitude and inclination towards creativity and innovation, as well as your entrepreneurial spirit and life experience. We believe in people, not CVs. 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 to you.
  • 3

    Assessment interview
    If we think you meet our criteria, you will pass the interview phase. You will be able to arrange it for a time that suits you. We look at your attitude and inclination towards creativity and innovation as well as your entrepreneurial spirit and life experience. We believe in people, not CVs. That's why you should go for it.
  • 4

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

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