Culinary Institute of Barcelona
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.
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.
Prepare to dive into sweet cuisine for the 21st century
To obtain global knowledge
and master the basic techniques of pastry and chocolate making.
To develop professional skills and confidence
and create, transform and lead sweet proposals through practice.
To discover raw materials, their physics and chemistry
and formulate and transform your thoughts into your own creations.
as a resource for creativity and innovation in pastry and chocolate making.
Create your own style
that will allow you to design your future in the industry and generate cutting-edge proposals.
Create new opportunities
to enter the professional world, whether in the dessert station of a restaurant or in a center producing and handing ingredients used in pastry such as ice cream, chocolate or confectionery.
To obtain a responsible and international vision
of the world of pastry and chocolate making.
To master the basic techniques
and put them into practice in the professional world.
230 hours designed to make each day
of your learning into a show
LEADERS IN THEIR FIELD
THAT GO BEYOND KNOWLEDGE
OUR ASSESSMENT IS YOUR
TO UNDERSTAND WHAT IT'S LIKE
TO WORK IN PROFESSIONAL PASTRY
TO APPLY, LEARN AND CREATE
MORE THAN 30 HOURS TO EXCEL
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.
We are continuously creating dozens of unique experiences for each program.
For professionals who want to set the standard for sweet cuisine in the 21st century.
I want to learn the trade
For people who want to enter the world of professional pastry and confectionery.
I want to further my chef's training
For people who are chefs and want a solid foundation in pastry.
I want to start a career in professional pastry
For people with or without prior studies in gastronomy.
I want to complement my vocational training
To have a more solid foundation.
I want to launch a business in the world of pastry and desserts
For entrepreneurs who want to implement or expand their range of sweet proposals.
They are the next generation of professionals who want to transform the pastry and confectionery sector.
Professional chefs who want to further their training.
Peers with clear professional objectives.
You will live with entrepreneurial students from all over the world.
All of them will share this experience with you for the rest of their lives.
We aim to maximize gender diversity in our classrooms.
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
We hear from our students, the CIBers
Your time is now
Early enrollment offers.
The sooner you enrol, the less you pay.
Next admission call
Offer valid until 10/03/2023
AFTERNOON TIMETABLE: LAST PLACES WITH OFFERApply now
Upcoming admission calls
Offer valid until 10/03/2023
MORNING TIMETABLE: LIMITED PLACES WITH OFFERApply now
Uniform and equipment
All the equipment you'll need for the 230 hours of the course.
All ingredients and raw materials included
At no other school in the world will you handle and cook with as much raw material as at the CIB, all included in the price of your tuition.
All the experiences
All pastry and confectionery activities, both inside and outside the CIB, are included in the price.
You will 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 will have unlimited access to our spaces dedicated to experimentation, meetings and teamwork.
You will remember this day as one of the most special and memorable days of your life.
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.
Whatever your future holds,
we teach you how to set yourself apart.
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.
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.
Access to syllabus
Complete the form to receive the syllabus in your email