NEXT EDITION: MAY 5, 2025

ENROLL HERE (Enrollment open until April 28 or until spots are filled)

Design signature desserts by applying contemporary pastry techniques.

Professional pastry requires technical precision and a creative vision capable of transforming ingredients into memorable creations. The Specialization Course in Restaurant Pastry is aimed at professionals seeking to refine their skills in the development of plated desserts, applying modern techniques with a focus on restaurant service.

Over five weeks, you will immerse yourself in a hands-on environment that mirrors the real demands of the gastronomic sector. The course begins with mastering essential foundations — creation of doughs, creams, mousses, and gelled preparations — exploring their behaviour and balance of textures. You will then focus on ice cream formulation, optimising structure, consistency, and flavour through technical ingredient analysis.

Throughout the course, you will develop plated dessert proposals with a unique gastronomic narrative, combining techniques, flavours, and presentation from a creative perspective. You'll also learn to apply gelling agents, thickeners, and specific processes to achieve precision in every preparation. The programme concludes with an intensive module on chocolate and petit fours, where you'll explore essential formulations, tempering, and bonbon design.

Upon completion, you will be prepared to work in dessert stations in restaurants, apply formulation processes to ice creams, and create signature dessert concepts.

PRACTICAL INFORMATION

• Start date: May 2025
• Registration deadline: April 28, 2025
• Language: Spanish
• Duration: 6 ECTS
• 18 slots available
• Campus Based Learning
• Location: Basque Culinary Center
• Academic period: May 5 to June 6, 2025
  • In-person classes: Monday to Friday, 15:00 to 20:00 (CEST)
    • *Some sessions may take place in the morning depending on the activity.
  • ​Internship period: from January 7 to February 7, 2026
• Degree: Specialization Course in Restaurant Pastry
• For enquiries and more information: click here

COURSE OBJECTIVES

• Consolidate the essential foundations of pastry in restaurant settings by understanding the structure and behaviour of doughs, creams, and textures.
• Explore contemporary dessert techniques including gelling, emulsions, and stabilisation to optimise results.
• Develop core skills in ice cream formulation, enabling precise recipe creation and ingredient adjustments.
• Refine the creation of plated desserts by integrating concept, flavour, and presentation with a creative and culinary approach.
• Apply a holistic gastronomic perspective to restaurant pastry, ensuring each preparation meets haute pâtisserie standards.

PROFESSIONAL OPPORTUNITIES

After completing the course, you will be able to apply your knowledge in various sectors of the gastronomy field. Potential career paths include:

Restaurant & Hospitality

• Restaurant Pastry Chef: Specialising in plated desserts, applying expertise in textures and presentation within restaurant pastry teams.
• Chef with Dessert Specialisation: Expanding your culinary skillset by incorporating desserts into restaurant offerings, mastering emulsions, gelled textures, and mousses.

Gastronomic Entrepreneurship

• Entrepreneur in Restaurant Pastry: Developing innovative dessert concepts and sweet proposals for gastronomic businesses, applying formulation techniques and emerging trends.

TARGET AUDIENCE

The Specialization Course in Restaurant Pastry is designed for professionals who want to specialise in creating desserts in restaurant settings, strengthening their skills in pastry technique, ice cream formulation, and plating design, and applying their knowledge in high-demand gastronomic contexts. Through this training, participants will expand their profile in the restaurant sector, gaining access to tools and methodologies that will support their professional growth.

Recommended profiles:

• Individuals with training in gastronomy, pastry or cuisine (vocational studies, technical certifications, professional certifications, or higher education) who want to specialise in restaurant pastry, combining technique and creativity in professional settings.
• Restaurant pastry chefs seeking to expand their knowledge of contemporary techniques and formulation to create desserts with a unique identity.
• Chefs, station heads, and cooks with professional experience interested in integrating desserts into their culinary background, understanding the formulation and essential techniques for the pastry section.

Not sure if your profile fits?
If your academic background or professional experience is not listed, contact us to evaluate your case and provide personalised guidance.

PROGRAM

Module I: Review of Essential Pastry Preparations

• Whipped doughs, pastries, and bases
• Creamy and foamy textures
• Chocolate tempering
• Chocolate-making

Module II: Basic Formulation

• Ice cream and its raw materials

Module III: Creative Processes Focused on Restaurant Desserts

• Creative methods and sweet trends

Module IV: Basic Contemporary Techniques. Fundamentals and Applications

• Foams: fat-based, gelatin, starch, albumin, hot and cold
• Airs: with alcohol, chocolate, fats
• Thickeners and Gelling Agents: pectins, gelatin, agar-agar, iota
• New products: wafer paper, liquid nitrogen, maltodextrin

CALENDAR

• Academic period: From May 5 to June 6, 2025
  • In-person classes: Monday to Friday, from 15:00h to 20:00h (CEST)
    • *Some sessions may take place in the morning depending on the activity.
  • ​​Internship period: from January 7 to February 7, 2026

METHODOLOGY

The Specialization Course in Restaurant Pastry is taught using a hands-on, dynamic approach focused on real-world application in the sector. Through the learning by doing method, practical workshops and case studies, you will develop the skills needed to execute with precision, creativity, and technical expertise in the professional context of restaurant pastry.

How does the course work?

• Theoretical-Practical Classes. You will learn through demonstrations and hands-on exercises focused on the structure of doughs, creams, mousses, and gelled preparations, as well as ice cream formulation. These sessions provide the theoretical and technical foundation for progressing with professional standards.
• Intensive Workshops. You will apply key restaurant pastry techniques in practical sessions supervised by the faculty, working on plated desserts, formulation processes, emulsifiers, thickeners, and chocolate tempering.
• Case Studies. Through the development of narrative-based desserts, you will address challenges such as balancing technique, concept, and flavour, creating dishes with a cohesive gastronomic storyline.
• Masterclasses with Experts. You will participate in sessions led by guest professionals who will share their insights, career paths, and current trends in contemporary pastry applied to restaurant contexts.

This approach will enable you to:

• Perfect both fundamental and advanced techniques.
• Understand the principles of formulation applied to ice cream development.
• Master flavour balance and plating, crafting desserts with a unique identity.
• Incorporate innovation and creativity into every preparation.

Learning Journey: A visit to Bayonne, a city renowned for its chocolate and pastry tradition. During this immersive day, participants will be accompanied by instructors and will:

• Visit and taste at iconic venues such as Monsieur Txokola, Chocolat Cazenave, and Pâtisserie Bahamas.
• Explore the vibrant Les Halles Market, discovering local products and their role in sweet gastronomy.
• Engage directly with local professionals to gain unique insights into the blend of tradition and innovation in the industry.

TEACHING STAFF

The Specialization Course in Restaurant Pastry is led by a team of renowned professionals from the sweet world and restaurant pastry sector, combining excellence in practice with experience in teaching and mentoring.

MAIN TEAM

Victor de Castro
With over 22 years of experience in the pastry sector, he has worked in bakeries, hotels, and fine dining restaurants, including Michelin-starred kitchens. He also has extensive experience as a pastry instructor and mentor of new talent.

His work has earned national recognition and prestigious awards in the field of modern pastry.

Luis Arrufat
Former Head Pastry Chef at El Bulli in its final year and part of Ferran Adrià’s R&D team for over six years. He has held leadership roles in culinary innovation in iconic restaurants in Spain and the US, bringing his knowledge to both kitchen and classroom.

César Romero
Specialist in pastry formulation and creative development processes. With an international career in consulting and culinary demonstrations for top-tier brands, he is currently an associate professor in programmes at Basque Culinary Center.

GUEST LECTURERS AND COLLABORATORS

Each edition of the course includes the participation of guest experts and leading organisations from the culinary and academic sectors. Their involvement ensures up-to-date insight into trends and innovation in restaurant pastry.

FEES AND GRANTS

Total price: €3,130

Payment conditions:

• 150 € upon application (fully refundable in case of non-admission).
• 40% of the total amount, which is 1.192 €, upon confirmation of admission, as a reservation fee.
• The remaining amount, 1.788 € should be paid two weeks before the start of the program.

The fee includes:

• Academic materials
• Basque Culinary Center uniform
• Issuance of the diploma or certificate
• Enrollment in the Basque Culinary Center alumni service: Bculinary Alumni

The Specialization Course in Restaurant Pastry has an admission process designed to ensure that candidates possess the necessary level and competencies to successfully complete the program.

1. Registration

The registration period for the 2025–2026 course is now open.

ENROLL HERE

2. Submission of Documents

Interested candidates must complete the online registration and pay the €150 application fee. Additionally, the following documents must be submitted:

• Updated Curriculum Vitae
• One passport-sized photo
• Copy of ID card or passport
• Motivation letter explaining your interest in the program

3. Admission and Seat Reservation

• Applications will be accepted until all spots are filled.
• Applications will be reviewed within approximately one week.
• If the profile matches the course requirements, the candidate will receive instructions to confirm their seat.

Notice for international students: For programs shorter than 3 months, a visa is generally not required. However, if your nationality requires it, you will need to apply for a Type C visa to enter Spain.

Students must have:

• Proof of enrolment in the course
• Health insurance covering their stay in Spain

Basque Culinary Center will provide the following documents to support the visa application:

• Official enrolment certificate (signed and stamped)
• Stamped course syllabus
• Stamped academic calendar

For queries and more information: cursos@bculinary.com

Students from European Union member countries, Norway, Switzerland. Liechtenstein and Iceland will not require a visa to reside in Spain.

Other international students will have to request a long-term student visa which will allow them to reside in Spain for a period longer than 180 days.

Visas should be requested from, and issued by the Diplomatic Missions and Spanish Consul Offices abroad.  It is important to obtain information on the required documentation and gather it as soon as possible, since the relevant authorities may take up to two months to notify that visas will be granted.

Once students have arrived in Donostia-San Sebastian, they have one month from the time of their arrival to request the foreign students’ card at the Foreign Residents Office in Donostia-San Sebastian. The students’ office of the BCC will provide the necessary information to students in this matter.

Information on the COST OF LIVING in San Sebastian is given below:

Entertainment
Transport
The best way to move around the city is with the network of urban buses. The company which provides this service is Compañia del Tranvia de Donostia-San Sebastian.

Their web page www.dbus.es contains all information on routes, timetables and tariffs. The web page also enables the calculation of the bus route between two points and its estimated duration.

Students can benefit from monthly season tickets which reduce the cost of travelling by bus.

Shopping Basket
Accommodation
Donostia-San Sebastian offers accommodation in student residences. It is advisable that those interested in this type of accommodation make their reservation as soon as possible.

A document containing information on some of the residences in the city can be found below.

Download: Accommodation in San Sebastian