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Master Pastry and Bakery Chef Diploma

Start your career as a professional pastry chef by learning everything from the basics to the highest level of specialization

Candidate chef presenting a gastronomic elaboration.

Introduction to the Baking and Pastry Chef Diploma Program

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 diploma in pastry and bakery 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 pastry arts diploma 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 Baking and Pastry Arts 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 diploma in baking and pastry arts is the most comprehensive and current intensive pastry chef 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:

  1. You will learn the basics on the PEC·D1 - Professional Pastry and Baking Course.
  2. You will specialize in more complex techniques with the PEC·D2 - Advanced Pastry and Chocolate postgraduate course.
  3. You will then continue your training with a three-month supervised internship in an international culinary establishment with which the CIB has an agreement. It will be perfectly suited to your skills and preferences and meet the best education standards.

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.


Learning objectives on the Pastry Chef Diploma program

Build your career with an international and disruptive attitude towards pastry and chocolate making

How you will get your baking and pastry arts diploma

988 hours designed to make each day

of your learning into an unforgettable show

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


CIB methodology

International supervised internships
you can to continue learning with the CIB

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.

Unforgettable experiences that will give you
a 360º perspective on the job of a specialist pastry chef and chocolatier

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.

Who is our Pastry Chef Diploma program for?

For anyone looking to start
a career in professional baking and pastry arts

What are CIB students on the Pastry Chef Diploma like?

For chefs who want to
excel in one of the most valued positions in the sector

The CIB is for you if...


  • 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


  • 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


  • Entrepreneurial

  • Passionate

  • Creative

  • Non-conformist

  • Defiant

Prices and upcoming calls

Your time is now

Get more for less.

The combined program is the smartest option that offers financial advantages over studying the programs separately.

Next admission call

September 2024

€ 15,725


Upcoming admission calls

January 2025

€ 15,725


May 2025

€ 15,725


What the price includes

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.

Potential career paths for chefs

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

  • Culinary advisor

  • Pastry coach

  • 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.

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).