Chocolatier course | Culinary Institute of Barcelona
Culinary Institute of Barcelona

Culinary programs

Specialist postgraduate degree in Chocolate

Specialist postgraduate degree in Chocolate
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  • Start date

    May 2019 - Waiting list
    September 2019 - Open for applications
    January 2020 - Open for applications

  • Duration

    3 months (210 classroom hours)

  • Schedule

    Monday, Tuesday and Wednesday from 8 am to 2 pm. This course requires an additional time commitment from the student for individual study and group work.

  • Language

    Spanish (PILOT, simultaneous translation)

  • Places

    16 students

  • Price

    7.500€

Presentation

Considered the food of the gods, chocolate never leaves anyone unmoved. It raises passions, and there is always room for it. Much more than a bar of chocolate, cocoa is the living story of civilisation and of the development of many cultures. For this reason, at the CIB we want you to discover the passion for the brown gold of the kitchen and confectionery production.

This course is designed for chefs and professional confectioners who want to deepen their knowledge and acquire a broad vision of the possibilities of this sought-after ingredient, from its origins to the culinary vanguard and the transformations offered by cocoa, providing students with new knowledge and new techniques to implement in their kitchens.

The transformation possibilities of cocoa are the product of a range of flavour ranging from sweet to bitter, between acid and salty.

Objectives

  • 1

    To train professionals to have a solid specialisation in chocolate.

  • 2

    To know chocolate starting from its raw material: cocoa. To provide students with a solid base on the different types of cocoa grown around the world, a sensoral analysis and teach students how to make chocolate from cocoa beans.

  • 3

    To offer a better understanding of the levels of quality of cocoa that exist in the world market and the impact of the choice of each type of cocoa on the flavour of chocolate as a result of its origin.

  • 4

    Enable students to develop practical skills in chocolate processing, in order to be able to make all types of products. Ranging from working chocolate in masses, sponges and paste to the creation of bonbons, ice creams, sweets and decorative prices, among others.

  • 5

    To obtain a broad knowledge of new tools, containers and machinery in order to be able to develop confectionery without limitations, from the restaurant to a confectionery company.

  • 6

    To obtain a global approach in the various techniques for working chocolate and the execution of each. The course also aims to help students acquire a culinary culture for cocoa or chocolate in salty dishes.

At whom it is aimed

At chefs and confectioners who want to specialise in the art of chocolate.

At lovers of confectionery who want to open a business specialising in chocolate.

Requisites for admission

The 16 candidates accepted on this course tend to be individuals with a passion for the world of sweets.

Admission process

  • 1

    Complete the admission form and submit documentation.

    This process is completed online using this link.

  • 2

    Admission test and level of Spanish language proficiency.

    Even though we will provide you with the simultaneous translation pilot system, some knowledge of Spanish would be useful. The admission test will give is an indication of your level and of your personality traits, willingness to work and creativity.

  • 3

    Interview with the program coordinator.

    You will have a telematic interview with the program coordinator, who will assess your compatibility with the group and your contribution to the same.

  • 4

    Admissions Committee.

    Your application will be sent to the Admissions Committee, which will make the final decision based on information received during the process.

  • 5

    Approval and reservation.

    If the opinion is positive, you will be able to enrol by paying for a place booking. Welcome to CIB!

Qualification

Postgraduate degree from CIB

Teaching load

Practice

The student works and puts their knowledge into practice and develops their skills.

Theoretical

Students acquire knowledge through active listening and observation of a teacher or instructor who transmits this knowledge.

Vivential

Students have a life experience in which they engage in specific learning, usually with greater emotional intensity than rational intensity.

Program director

Jordi Farres

Jordi Farrés

Confectioner, master chocolatier and teacher of confectionery. Jordi studied cuisine and confectionery production at the Joviat and EPGB schools and soon realise the artistic possibilities of that profession.

He worked in confectionery shops and restaurants, where he ended up being manager of the sweets area. He also participated in a number of competitions, always coming in among the leaders. During this period, he was appointed the ambassador of Belgian chocolate brand Callebaut and provided training in schools and guilds across the state.

In 2008, Jordi established himself as an entity to set up a business for the sale and distribution of home-made biscuits with a modern vision, ensuring the best quality at all times.

Training itineraries

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