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Postgraduate course in: Advanced Pastry and Chocolate

For cooking and confectionery professionals who want to take their career to new heights and specialize in order to venture into and reinterpret the 21st century world of desserts and chocolate.

Pastry chef professional pastry postgraduate CIB

Introduction to the advanced pastry and chocolate postgraduate course

More than an immersive educational experience.

We foster the transformation of pastry chefs so they can take on the gastronomic challenges of the 21st century.

The world of sweet cuisine is changing at an exponential rate.

Studying professional pastry and chocolate making in the 21st century requires an awareness of new consumer habits and dietary needs driven by market demand; the exploration, creation of new gastronomic proposals and learning to respect the product for large-scale production in any format.

This postgraduate course is aimed at experienced professionals in the culinary and confectionery sector who want to achieve the highest level of specialization and apply it to their own ventures, dessert stations in fine dining restaurants or in bakeries and chocolate shops.

The advanced pastry and chocolate program is different from any other in that it does not teach you how to replicate recipes. It teaches you how to use formulation as a science to create sweet culinary proposals that respond to the proposed objective and context; boost your creativity as a tool to solve new challenges and innovate in any of the program's three main blocks: chocolate in all its forms, fine dining desserts and complex patisserie.

This practical and international program has been designed to be undertaken as an evolving educational experience, taught through the challenges and experiences of industry leaders. One day you will be taught by the chef who made the world's best croissant, the next you will replicate the best cake in the world alongside its creator, and the next, a successful entrepreneur will give you the confidence and encouragement to create your own proposals.

Day by day, students learn to appreciate the range of smells chocolate can have, or the chill of the steel trays as they handle dough.
Week after week, students immerse themselves in knowledge about raw materials as it becomes a passion; apply techniques they have learned by combining culinary trends in creative pastry, healthy desserts, vegan trends or molecular pastry; transforming the world of Bean to Bar and bean to chocolates, candied and caramelized, grated, the crystallization and architecture of chocolate, pralines, puff pastries, contemporary pastry and haute cuisine.
At the end of the program, students will be capable of facing new challenges in the field of sweet cooking with an unparalleled network of international contacts.

Over the course of the three months, you will attend more than 140 classes with international leaders in sweet cuisine and participate in various field trips to discover the product's value chain, from harvest to production. Students from every continent train using the latest technology, apply the latest trends and work with top-quality products to be able to meet any gastronomic challenge.

This program forms part of the training offered on two of the CIB's combined programs. It will allow you to acquire a high level of specialization in the most advanced pastry and chocolate making techniques. The following combined programs include the Postgraduate Course in Advanced Pastry and Chocolate Making:
  1. Grand Chef Diploma: To become a chef with a global understanding of how kitchens operate by choosing from a variety of specialization courses.
  2. Pastry Chef Diploma: For anyone who wants to start their career in professional pastry making, from the basics to the highest level of specialization.

Learning objectives

To challenge yourself to take on the gastronomic challenges of the future

How you will grow as a pastry chef

230 hours designed so that each day

of your learning is a show

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

We show you how to apply formulation to create new culinary proposals.



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

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

Who is the advanced pastry and chocolate postgraduate program for?

For professionals who want to set new standards for sweet cooking in the 21st century.

Who chooses the pastry and chocolate postgraduate course?

Experienced industry professionals who want to push the pastry and chocolate sector towards future culinary challenges.

The CIB is for you if...


  • Training is an investment in your future

  • Training should have an international focus

  • Traditional training in pastry making is outdated

  • Traditional training is not adapted to the 21st century

  • Barcelona leads the way in international gastronomic innovation

  • Training must allow for a positive work-life balance


  • To fast track your career in sweet cuisine

  • To find new possibilities for your professional future

  • To have the best possible education

  • To offer something new to professional patisserie and chocolate making


  • Entrepreneurial

  • Passionate

  • Creative

  • Non-conformist

  • Defiant

People like you

The CIBers, our students, talk

Upcoming calls and prices

Your time is now

Early enrollment offers

The sooner you enrol, the less you pay

Next admission call

September 2024

€ 8,250


Upcoming admission calls

January 2025

€ 7,425

€ 8,250



May 2025

€ 7,013

Offer valid until 11/07/2024

€ 8,250



What does the price include?

Absolutely everything

Benefits of being a CIBerSon

The CIB is just the beginning

Cibers, students of the Culinary Institute of Barcelona cooking.

[ Attitude ]


Being a CIBer means being ready for tomorrow. They are united by this forward-thinking attitude and their goal of impacting the future by enhancing their surroundings.

  • Job opportunities

    CIB alumni have access to our job bank called "I want a CIBer". The CIB is a guarantee of talent for restaurants, hotels and food companies.

  • Entrepreneurship

    We nurture the talent that comes from our classrooms. We are surrounded by great professionals who will know how to accompany you in the initial stages of your projects.

  • Events

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

  • Networking

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

  • The next generation of teachers

    We keep an eye out for talent and nurture that which emerges from our classrooms. Sometimes we have the honor of incorporating this talent into our team.

  • Your continuous education

    CIBers will always have privileged access to our continuous education programs under the best conditions, including our postgraduate programs.

  • Use of the facilities

    The CIB will be available for you to accelerate your ideas, give your presentations or propose an activity whenever you need it.

Professional opportunities once you graduate from the advanced pastry and chocolate postgraduate course

Whatever your future holds,

we teach you how to set yourself apart

Job opportunities:

  • Leading a dessert station in the hotel or restaurant industry.

  • Working in bakeries or chocolate shops

  • Sweet cuisine consultant

  • Culinary advisor

  • R&D in creative and culinary concepts

  • Industrial and large-scale production

  • Pastry chef

Your competitive advantages:

  • You will have trained to work as part of a team.

  • You won't be a professional who follows recipes. Instead, you will know how to formulate using your knowledge of the product, technologies and methodologies depending on the context.

  • You will have developed skills that you could not have learned at any other school.

  • Your strength will be coming up with creative proposals when called upon.

  • You will be ready to join the higher echelons of professional patisserie and confectionery.

  • You will have obtained practical and global knowledge about 21st century patisserie and chocolate making.

  • You will have to put yourself to the test in complex settings and challenges like those you'll face in real life.

  • You will have created high-quality, international relationship capital and networked with leading professionals in the sector.

  • The CIB methodology will have provided you with the creative vision, tools and work methods to take on future professional challenges.

Contact with

How do I submit my application to the CIB?

Our admissions team will walk you through each of these simple steps

  • Step 1

    Fill in the form

    The first step is as simple as filling out the contact form for one of our advisors to contact you.

  • Step 2

    Hear from one of our Advisors

    We will assign you a personal advisor who will call you as soon as possible and will guide and support you throughout the process to answer all your questions.

  • Step 3

    Submit your admission form

    It is time to complete the admission form. This step is crucial to successfully reaching the next stage of the application process.

  • Step 4

    Pass the evaluation interview

    If your admission form impressed us, you will move on to the interview phase with the Admissions Committee. This online interview will be set at a specific time depending on availability.

  • Step 5

    Get accepted into the CIB

    If you pass our evaluation interview, our Admissions Committee will send you an email with the exciting news that you have been accepted into the Culinary Institute of Barcelona.

  • Step 6

    Complete your enrollment

    You will have to reserve your place the same week you receive the acceptance email, and pay the rest of the registration fee within 15 days (30% of the total amount of the course you have chosen).