Postgraduate specialist in:
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.
Complete the form to receive the syllabus in your email
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.
Get ready to be the lead in confectionery in the 21st century
Create the next generation of professionals with disruptive vision
With the ability to innovate and transform sweet cuisine, restaurant-quality desserts, pastries and chocolate.
Create, transform and adapt the latest developments in dessert making
Design comprehensive new gastronomic proposals and apply them according to socio-economic, dietary and cultural contexts.
Obtain an international and responsible vision
Know and understand different products of the world, their origin, impact and season to apply, create and design new gastronomic concepts.
Develop new, practical, effective skills
To be able to elaborate all kinds of products, including chocolate confectionery, ice creams, candies and decorative pieces, among others.
Have access to a wide range of new techniques
Execute them with creativity and innovation in the creation of new products and culinary concepts.
Acquire new skills, knowledge and master new technologies
New tools, molds and specialized machinery that enable the unrestricted development of new pastry and chocolate formats.
Apply 21st century leadership styles
Based on logic, teamwork and mutual respect to achieve much more distant goals.
Enhance skills, attitudes, knowledge and possibilities
To lead any field oriented to R&D in products and ingredients.
246 hours designed so that every day
is a show for your learning
THE BEST IN EACH FIELD
CHALLENGES THAT WILL PUT YOU
TO THE TEST
MORE THAN 24 HOURS TO OVERCOME YOU
PRODUCERS AND PROFESSIONALS
OUR WAY OF ASSESSING,
YOUR BIGGEST CHALLENGE
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.
We are continuously creating dozens of unique experiences for each programme.
I want to take charge of dessert sections
For gastronomy professionals who want to make the jump to desserts and work anywhere in the world.
I want to be an entrepreneur
For experienced professionals who want to start a business offering something different.
I want to create and innovate in new sweet products and concepts
For patisserie and chocolate professionals who want to create products with an eye on the future of the sector.
I want to move up the professional ladder
Upgrading your professional status in restaurants, hotels, chocolate shops and bakeries.
I want to specialize in R&D
For those who want to specialize in research and development through creativity and innovation techniques applied to confectionery, chocolate making and candy making.
I want to drive change in new gastronomic trends
For all those professionals in the sector who want to discover and apply new trends in confectionery and chocolate making.
I want to expand my business
For owners of confectionery, bakery, chocolate businesses who want to expand their gastronomic offerings and create value through their products.
Who will you share with?
Experiences from all ages that will help you grow.
You’ll learn alongside students with an entrepreneurial profile from every continent.
YEARS OF EXPERIENCE
In the restaurant sector, professional kitchens, etc.
WANT TO START A BUSINESS
All of them will share this experience with you for the rest of their lives.
HAVE RUN A BUSINESS
Your classmates will have experience that will round off your learning.
We try to have the greatest gender diversity in our classrooms.
WITH INTERNATIONAL EXPERIENCE
The majority of your classmates have professional experience working away from their countries.
YEARS OF EXPERIENCE IN CONFECTIONERY
Most of your colleagues are already experienced pastry chefs.
Each program is designed based on the criteria of heterogeneity and compatibility.
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
Are an entrepreneur
What CIBers say
The moment is yours
Early registration offers
The sooner you register, the less you will pay.
MORNING SHIFT: LAST PLACESApply now
AFTERNOON SHIFT: LIMITED PLACESApply now
Offer valid until 02/02/2022
MORNING SHIFT: LAST PLACES WITH OFFERApply now
Uniform and equipment
All the equipment you will need for the 246 hours of the postgraduate.
All ingredients and raw materials included
In no other school in the world will you handle and cook with so many raw ingredients as those included in the price at the CIB.
All programme activities, both at the CIB and off campus are included in the price.
Membership of the CIB
You will become a CIBer for the rest of your life. You will have access to unique job offers, benefits and work opportunities.
Our facilities will be your new laboratory
You will always be able to make use of spaces dedicated to experimentation, meetings and teamwork.
You will remember this day as one of the most special and memorable days of your life.
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
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.
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.
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
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.
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.
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.