NEXT EDITION: MAY 2025

The sweet world from ground zero.

Since the beginning, there has been a quest to reinvent the grand classics, and pastry is no exception to this concept. Our program immerses students in the exciting world of pastry, where tradition blends with creativity to bring forth new sweet gems that retain their unique essence. Throughout the course, participants will learn from the basics, delving into essential techniques and formulations to become true experts in dessert creation. This program will provide them with the discipline, technique, and confidence needed to bring their own pastry masterpieces to life.

PRACTICAL INFORMATION

• Campus-Based Learning at Basque Culinary Center
• Academic Period: may to june 2025
• Schedule: monday to friday from 3:00 PM to 8:00 PM (CEST)
• 18 available spots
• Degree from the Faculty of Gastronomic Sciences at Basque Culinary Center
• Inquiries and more information: cursosonline@bculinary.com

​PROGRAM'S OBJECTIVES

• Consolidate and deepen the foundations of traditional pastry in all its areas of execution (restaurants, workshops, specialized pastry shops, etc.).
• Master the application of cutting-edge culinary techniques applied to the sweet world.
• Acquire the basics of formulation to construct personalized recipes.
• Develop the taste profile of sweet cuisine.

CAREER OPORTUNITIES

We know that professional opportunities can vary depending on the geographic location and individual preferences of the students; however, with this program, participants can take on roles and functions in the following positions and areas:

• Pastry Chef: Graduates could work as pastry chefs in bakeries, pastry shops, restaurants, hotels, or start their own pastry business.
• Culinary Consultant: Those interested in culinary consulting can offer specialized pastry advisory services to restaurants, catering companies, or work as independent consultants.
• Pastry Entrepreneur: Students wishing to start their own pastry business can use the skills acquired in the course to develop unique pastry concepts and successfully manage their own business.

ARE YOU AN INTERNATIONAL STUDENT?

Students enrolled in a course with a duration of fewer than 3 months typically do not need to apply for a visa in most cases. You can check the list of countries where citizens do or do not require a visa by referring to the information provided in Annex I (scroll down to find the relevant information).

If your nationality requires a visa, you should apply for a type C (Schengen) visa to enter Spain.

International students should travel with official documentation confirming their enrollment in the course and proof of the medical insurance coverage purchased, which will provide coverage during their stay in Spain.

SEEING IS BELIEVING!

The program is aimed at individuals with the following profiles:

• Pastry chefs in bakeries
• Pastry cooks in restaurants
• Experienced professional cooks
• Educators from gastronomy institutions
• Students of cooking or pastry looking to expand their knowledge in the world of sweets.

If you don't see yourself reflected in the points above and are interested in the course, please don't hesitate to contact us. The course coordination team will assess your education and experience and provide you with a response.

CURRICULUM

Module 1: Review of Essential Pastry Preparations

• Whipped dough, pastries, and bases.
• Creamy and frothy textures.
• Tempering of chocolate.

Module 2: Basic Formulation

• Ice cream and its raw materials.

Module 3: Creative Processes Focused on Restaurant Desserts

• Creative methods and sweet trends.

Module 4: 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.

Module 5: Development of a Sweet Menu

To conclude the course, each group, consisting of 3 - 4 students, will create a restaurant dessert menu consisting of 5 courses, which will be presented to a professional jury.

• Academic period: april to may 2025
• Schedule: monday to friday, 3:00 PM to 8:00 PM (CEST)
  • *Some sessions may also be scheduled in the morning if the activity requires it.

The program is delivered using the "learning by doing" methodology, which is based on the idea that the best way to learn is through practical experience and direct action. Instead of focusing solely on theory and passive instruction, this methodology promotes students acquiring knowledge and skills by actively participating in practical activities and real projects.

What is the course dynamic like?

• Mondays and Tuesdays will feature more conceptual and inspirational sessions. These sessions will be addressed through both theoretical classes and demonstrations led by expert professors from Basque Culinary Center.
• The rest of the week, students will apply all the concepts learned to practical workshops, focusing on creativity and innovation. They will put into practice the applicability of the techniques seen.
• Before each session, students will engage in knowledge activation activities and have access to a user-friendly support platform as a reference for their learning.
• At the end of the course, with the aim of applying the acquired knowledge, students will work in groups to create a dessert tasting menu. This menu will be presented during the final week, and feedback on the work and projects will be provided.

The next 3 weeks students will work by groups in the development of a sweet menu every week.

Mondays will be inspiring and a visiting professor will give a workshop based on concepts of creativity, descontextutalization, etc.

The rest of the week the students will work on the development of sweet menus, according to marked guidelines: Snacks, predesserts, restaurant desserts, petit fours ...

Learn from Industry Experts with Experience!

Students will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, and social influence, as well as their impactful contributions. The program features a panel of instructors composed of experienced culinary experts with specialized knowledge in the field of Gastronomy.

EXPERT PROFESSOR IN FORMULATION

Cesar Romero

With a rich background as a pastry chef and pastry instructor, Cesar's journey has led him to consultancy and culinary demonstrations worldwide, collaborating with industry giants like Rice Corn Nuts S.L. In the educational realm, Cesar is an esteemed associate professor at Basque Culinary Center. His expertise also extends to developing new products, such as cream cheese and mascarpone, with Quescrem for over seven years. Cesar's mastery transcends to the world of chocolate decorations at Dobla and Elle & Vire, where he contributed for several years. He's also made a mark as a Technical Advisor at Icam Cioccolato, specializing in quality Italian chocolate production. Adding to his culinary credits, Cesar has been an advisor at Kerry Group's Ravifruit, providing fresh and frozen fruit-based products to culinary professionals.

PROFESSOR OF PASTRY AND BAKING TECHNIQUES

Cristina Lirola

Cristina journey in the culinary world commenced in  Dublin, Ireland, where she plied her trade in renowned restaurants. After this formative experience, she embarked on an adventurous sojourn, crisscrossing Europe and Southeast Asia. Upon her return to Barcelona, her insatiable passion for pastry led her to the prestigious Escuela de Hostelería Hofmann, where she played a pivotal role in both instructional and production aspects for two enriching years. Currently, Cristina serves as a dedicated instructor in traditional and contemporary pastry at Basque Culinary Center. Her role involves not only imparting essential knowledge but also shaping the academic strategy and overseeing the procurement of materials for various pastry-related classes.

El total cost of the course is 3.130 €, which should be paid as follows:

• 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 price includes:

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

Bank Financing Options:

We have financing agreements with Banco Sabadell, Caixa Bank, and Caja Rural. For more information, please contact cursos@bculinary.com.

• *Offers are valid for residents in Spain. Please inquire in your home country about financing options with institutions you trust.

Bonification Options:

This course offered by Basque Culinary Center is partially eligible for FUNDAE funding. If you are interested in funding this course, please request more information at cursos@bculinary.com.

Refund and Cancellation Policy:

Please refer to the detailed information regarding the refund policy.

The Basque Culinary Centre has a system of admission that aims to ensure that our students have the academic level and personal competences required to successfully complete an innovative and demanding study plan.

1 Pre-registration

2 Period for applications

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