Culinary Institute of Barcelona


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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
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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.

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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.

CIBlife

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

The moment is yours

Early registration offers

The sooner you register, the less you will pay.

Next call for applications

September 2023

€ 7,425

Offer valid until 12/10/2022

€ 8,250

-10%

AFTERNOON SHIFT: LIMITED PLACES WITH OFFER

Apply now

Upcoming calls for applications

January 2024

€ 7,013

Offer valid until 12/10/2022

€ 8,250

-15%

MORNING SHIFT: LIMITED PLACES WITH OFFER

Apply now

What does the price include?

Absolutely everything

Benefits of being a CIBer

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. This attitude unites them, as does their goal of impacting the future by enhancing their surroundings.

  • Job board

    Former CIB students have access to our jobs board. The CIB guarantees a high 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 support you on the first steps of your journey, helping you to develop your ideas and even to secure financing.

  • Events

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

  • Entrepreneurship

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

  • Next generation of teachers

    We keep an eye on the talent that emerges from our classrooms and if the opportunity arises, there may be an opportunity to join our team.

  • Networking

    When you finish your course, besides the knowledge you will have acquired, you’ll also have gained 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 will always have privileged access to the best conditions under which to keep learning on our continuous education programs, post graduate programs and through our Explorer Campus.

  • Use of the facilities

    Whenever you need it, the CIB will be available for you to accelerate your ideas, do your presentations or propose an activity.

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.

Admissions process

Getting accepted by the CIB

At the CIB, we receive thousands of admissions requests, but only a few of them are accepted.


Candidates' profile is determined beforehand for each new enrollment period and the Acceptance Committee strives to comply with the established criteria.

Only a handful of candidates pass the final phase.


Requirements

  • 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.

  • 1

    Request information
    Send us your request and an advisor will call you as soon as possible to talk you through the process.
  • 2

    Send in your admission's form
    Once you have spoken with the advisor, they will give you access to the admission's form and advise you on how to complete it successfully. We want to know about you, how you live, how you think, what you’re doing and what’s important to you.
  • 3

    Assessment interview
    If we think you meet our criteria, you will pass the interview phase. You will be able to arrange it for a time that suits you. 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.
  • 4

    Acceptance Committee
    The Acceptance Committee will look over your application on the Monday following your interview and that same day we will notify you by email.
  • 5

    Registration
    In the same notification, we will explain how to reserve your place and to begin registering for the course. You will have 30 days to complete this process.