Culinary Institute of Barcelona
Start your career as a professional pastry chef by learning everything from the basics to the highest level of specialization.
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 combined programs. It is designed to help students achieve a high level of professional skill in professional pastry and chocolate making. This combined 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 be completely transformed over the course of the three terms 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.
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.
988 hours designed to make each day
of your learning into an unforgettable show
LEADERS IN THEIR FIELD
THAT GO BEYOND KNOWLEDGE
OUR ASSESSMENT, YOUR BIGGEST CHALLENGE
EXPLORER CAMPUS SESSIONS
TO UNDERSTAND WHAT IT'S LIKE TO WORK IN PROFESSIONAL PATISSERIE
520 INTERNSHIP HOURS TO TEST YOUR SKILLS IN REAL-WORLD SETTINGS
CREATIVITY, INNOVATION, FUTURE AND SKILLS DEVELOPMENT.
We do not teach you recipes, that would be teaching you to copy.
Here we teach you how to create, innovate and lead gastronomy in the 21st century.
International supervised internships
you can to continue learning with the CIB..
At one of the international establishments with which the CIB has an agreement.
Suited to your objectives, interests and performance
You will put everything you have learned into practice on a three-month supervised internship in one of the numerous national and international patisseries or restaurants with which the CIB has a collaboration agreement, all based on the highest educational quality criteria.
Get hands-on experience using raw materials, work with producers and get involved in the processes that make up the professional pastry making value chain.
KNOWING THE PRODUCT KEYS
Understand the value of proximity and sustainability in the selection process of raw materials.
For anyone looking to start
a career in professional pastry and chocolate making
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, a restaurant dessert station or large-scale industrial businesses.
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 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.
For chefs who want to
excel in one of the most valued positions in the sector
You'll share the same passion and goals.
You will live with entrepreneurial students from all over the world.
Have started a business or want to do so.
Peers and colleagues with professional maturity.
We aim to achieve maximum gender diversity in our classrooms.
YOU BELIEVE THAT
Training is an investment in your future
Training should have an international focus
Current training in pastry and chocolate making is outdated
Traditional training is not adapted to the 21st century
Barcelona is an international leader in culinary innovation
Training must allow for positive work-life balance
YOUR GOAL IS
To work in any field, context or business model
To take your career to the next level
Excel as a pastry chef
To have the best possible education
Your time is now
Get more for less.
The combined program is the smartest option that offers financial advantages over studying the programs separately.
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All the equipment you'll need for the 468 contact hours on the Pastry Chef Diploma.
All ingredients and raw materials included
At no other school in the world will you handle or cook with as many raw materials as at the CIB, and it's all included in the price.
Three months of supervised internships in a bakery, restaurant or pastry shop around the world to take your first steps in the professional world.
All activities involving patisserie and chocolate making, both inside and outside the CIB, are included in the price. You will gain first-hand experience of the best training in pastry and chocolate making for more than nine months in Barcelona alongside renowned professionals and expand your network of contacts.
You'll be a CIBer for the rest of your life. You'll have access to exclusive offers, perks and job opportunities.
Our facilities, your new lab
You'll always have access to our dedicated experimentation, meeting and teamwork spaces.
You'll remember this day as one of the most special and memorable days of your life.
The combined program offers financial advantages over studying the programs separately, which translates into a lower price overall.
The CIB is just the beginning
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.
Former CIB students have access to our job opportunities board. Restaurants, hotels and food production businesses know that when they hire students from the CIB, they are getting a high level of talent.
We nurture the talent that comes from our classrooms. Sometimes we have the honor of inviting this talent onto our team.
The CIB organizes and hosts many events, and you, as a student or alumnus, will always be more than welcome.
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.
For whatever your future will be.
Here we teach you how to stand out.
Run the dessert section in a hotel or restaurant
Create your own business
Work in pastry or chocolate making establishments
Sweet cuisine consultant
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.
Getting accepted by the CIB
At the CIB, we receive thousands of admissions requests, but only a certain number are accepted.
Candidate profiles are determined before 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.