September 2019 - Waiting list
January 2020 - Open for applications
3 months (210 classroom hours)
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.
Spanish (PILOT, simultaneous translation)
The desserts area of a restaurant is the great challenge for a good chef because it brings together a number of key elements: it is the final act of our work and occurs when the diner has satisfied their appetite. To meet this challenge, one must awaken the primary senses of the diner with a truly tempting proposal.
This course is designed to teach students the techniques for making desserts and a methodology for creation that will make sure you surprise your guest.
To transfer knowledge of the foundations of confectionery and their application to the present day. To analyse the paradigm of the world of sweets in current catering and confectionery.
Starting with a concept and a personal method used by our confectioners and the most avant-garde confectioners, we will be able to organise, promote and create a confectionery business, a confectionery section or a desserts restaurant.
To provide the knowledge and techniques to manage the main asset of a business: its people.
This course prepares professionals to manage a confectionery shop or confectionery area of a restaurant by providing them with specific knowledge of confectionery. The student is introduced to the culture of sweets. Students are provided with tools for analysis and execution to promote the development of people in their respective positions of employment.
The student will bring together knowledge of the product, technique, experience, organoleptic ability and culinary autocracy.
At those who want to work at a confectionery shop or in the desserts area of a restaurant.
Aimed at those who want their own confectionery shop.
For professionals who want to run the desserts area of a restaurant.
The first step for those who want to go into the world of sweet cuisine.
The 16 candidates accepted on this course tend to be individuals with a passion for the world of sweets.
Complete the admission form and submit documentation.
This process is completed online using this link.
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.
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.
Your application will be sent to the Admissions Committee, which will make the final decision based on information received during the process.
Approval and reservation.
If the opinion is positive, you will be able to enrol by paying for a place booking. Welcome to CIB!
Postgraduate degree from CIB
The student works and puts their knowledge into practice and develops their skills.
Students acquire knowledge through active listening and observation of a teacher or instructor who transmits this knowledge.
Students have a life experience in which they engage in specific learning, usually with greater emotional intensity than rational intensity.
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.
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