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PEC·D1

Professional Pastry and Baking Course

For the next generation of professionals who want to learn about pastry, confectionery, chocolate making and complete their chef's training or enter the world of sweet cuisine for the 21st century.

Student of the CIB professional pastry and confectionery course making bombons

Introduction to the professional pastry and baking course

Becoming a pastry and confectionery chef is not enough

We train the next generation of 21st century professionals

The world of pastry and desserts is trending.

Trends in healthy desserts, the chocolate industry's "bean to bar", respect for the product at origin, creative patisserie and the increasingly important integration of desserts in fine-dining menus, are all signs that indicate that the pastry, baking and chocolate industry is undergoing a transformation on a global scale.

Taking your first steps into the world of pastry, furthering your chef's training or obtaining the basic and practical principles that allow you to enter the dessert section, professional pastry or confectionery, are some of the reasons why students from all over the world decide to study the professional pastry and baking course at the Culinary Institute of Barcelona.

Our diploma in professional pastry has been designed to teach you the basics of sweet cooking and help you understand the science behind each creation, not by studying recipes, but by understanding formulation and conjugation in order to be able to innovate and create things that no one has ever done before.

The program has been designed as an evolving educational experience, involving challenges, practical learning and lessons from industry leaders. Day after day, week after week, students discover raw materials, apply techniques they have learned and transform the world of creams and fillings, whipped and enriched doughs, mousses, sponge cakes, basic desserts, ice creams and sorbets, biscuits, pastries and chocolates.

This is more than your average pastry course. It is an intensive 100% practical course in professional pastry, which will prepare you to enter the job market in just three months. It is an educational experience and personal transformation as part of the CIB's international ecosystem in Barcelona, one of the gastronomic capitals of the world and the number one choice for studying pastry and confectionery in Spain.

With international leaders in professional confectionery and artisan patisserie, this diploma demands a high level of performance and involvement from students, not only in terms of workshops and their learning, but also in terms of their immersion in the future of confectionery and in developing the skills and aptitudes required by confectioners, pastry chefs and chocolatiers in the 21st century.

This program forms part of the training offered on three of the CIB's combined programs. It will provide you with a global perspective of the world of sweet cooking. The following combined programs include the Professional Pastry and Baking course:
  1. Grand Chef Diploma: To become a chef with a global understanding of how kitchens work 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.
  3. Specialist Chef Diploma in Sweet Cuisine: For those who want to master professional cooking and enter the world of pastry and chocolate making.
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Learning objectives

Prepare to dive into sweet cuisine for the 21st century

How you will learn to be a pastry chef

230 hours designed to make each day

of your learning into a show

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

We show you how to apply formulation to create new gastronomic proposals

Content

CIB Methodology

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 professional pastry course for?

For professionals who want to set the standard for sweet cuisine in the 21st century

Who chooses the pastry and baking course?

They are the next generation of professionals who want to transform the pastry and confectionery sector

The CIB is for you if...

YOU THINK THAT

  • Training is an investment in your future

  • Training should have an international focus

  • Traditional training in pastry 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

YOUR OBJECTIVE IS

  • To acquire the fundamental skills that will allow you to start working in sweet cuisine

  • To kick start your career in pastry and confectionery

  • To have the best possible education

  • To bring something new to professional pastry and chocolate making

YOU ARE

  • Entrepreneurial

  • Passionate

  • Creative

  • Non-conformist

  • Defiant

Opinions on the professional pastry and baking course

We hear from our students, the CIBers

Upcoming calls and prices

Your time is now

Early enrollment offers

The sooner you enrol, the less you pay

Next admission call

May 2024

€ 8,250

AFTERNOON SHIFTS: LIMITED PLACES

Upcoming admission calls

September 2024

€ 7,425

Offer valid until 8/03/2024

€ 8,250

-10%

MORNING SHIFTS: LIMITED PLACES WITH OFFER

January 2025

€ 7,013

Offer valid until 8/03/2024

€ 8,250

-15%

AFTERNOON SHIFTS: LIMITED PLACES WITH OFFER

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 ]

CIBers

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

    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.

  • Entrepreneurship

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

  • 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 after the professional pastry course

Whatever your future holds,

we teach you how to set yourself apart.

Job opportunities:

  • Pastry chef assistant in dessert stations

  • Pastry chef assistant

  • Junior pastry chef

Your competitive edge:

  • 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 being able to create never-before-seen proposals.

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

  • You will have obtained practical and global knowledge about 21st century pastry 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.

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).