Micro-credential | The Art of Sugar Work: Introduction to Artistic Sugar Techniques by Escribà

Duration

40 hours: 32 on-site hours and 8 asynchronous online hours
Credits

3 ECTS
Start date

June 25, 2026 | Online
Modality

Blended
Languages

Spanish

Master the art of sugar work: technique, design and creativity

This micro-credential introduces students to the technical mastery of artistic sugar work (pulled, spun and cast sugar) applied to decorative pieces, restaurant desserts and high-impact visual displays. From precise control of the cooking process, sugar stages and humidity and temperature management, to advanced stretching, shaping and structure-building techniques, the program offers a complete immersion into professional sugar artistry.

The training takes place intensively at CETT’s facilities with the Escribà teaching team, in a real high-end pastry environment. Sugar is approached as a sculptural material, comparable to glass, capable of creating identity, emotion and memorable gastronomic experiences.

Who is this micro-credential for?

Pastry chefs and bakery professionals who want to specialize in artistic sugar work.
Restaurant chefs interested in incorporating caramel elements into their desserts.
Pastry teachers and trainers.
Pastry or gastronomy students looking for specialized and distinctive training.
Hospitality professionals who want to add value through presentation and customer experience.
Competition participants who need to master artistic sugar techniques.

Why choose this micro-credential?

Caramel as Technique and Artistic Expression in Pastry

Caramel is one of the most demanding and visually striking techniques in pastry. It requires absolute precision, environmental control and refined manual skills.

This micro-credential offers a real immersion into the art of sugar work, from its scientific foundations —temperature control, humidity, crystallization and sugar handling— to its creative application in restaurant desserts, display pieces and pastry competitions.
Master Sugar Work: Technique, Artistic Pieces and Professional Expertise

You will learn how to create flowers, domes, spun sugar pieces and decorative structures with high visual impact, developing not only technical skills but also professional expertise: understanding sugar preservation, assembly and behavior in different environments.

The methodology combines demonstrations, intensive hands-on practice and creative reflection, aligned with the Escribà philosophy: first master the technique, then create.
Training in the Escribà Environment

Training in the Escribà environment means working with sugar as an artistic material, understanding its relationship with light, transparency and the immediate emotional impact it creates in service.

It is a highly practical program that enhances professional differentiation and strengthens the ability to create emotion through detail, precision and beauty.

Syllabus

Objectives

Master the basic artistic sugar techniques: pulled, spun and cast sugar.
Understand the physical factors that affect sugar work, including temperature, humidity and crystallization.
Create decorative pieces applicable to pastry and restaurant settings.
Develop precision, patience and technical control as the foundation of creativity.
Apply presentation and assembly criteria for display cases and buffets.
Understand artistic sugar work as a tool for expression and professional differentiation.

Competencies

Technical control of sugar work and sugar cooking stages.
Ability to create artistic pieces with aesthetic and structural criteria.
Management of environmental variables in the pastry workshop.
Application of artistic sugar techniques in professional settings such as restaurants, events and competitions.
Development of rigor, precision and a high-level artisanal mindset.

Program

Subjects	Content
Fundamentals of Sugar	Raw materials and required equipment Sugar preparation and cooking techniques Temperature control and verification Relative humidity and risk factors
Basic Techniques	Cooling and pulled sugar techniques Spun sugar Cast sugar
Construction of Decorative Elements	Roses, carnations and leaves Wire coating techniques Spirals, bows and ribbons Sugar plates and domes
Professional Applications	Applications in pastry Applications in restaurant desserts Assembly of display pieces Competition pieces
Final Practical Project	Full production of different pieces covered in the program Final assembly and presentation

Qualification Awarded

University Micro-credential (3 ECTS): Artistic Sugar Work: The Art of Caramel by Escribà

Format, Final Project & Price

The program follows a highly practical approach: 80% of the training takes place in the workshop, where students work individually on the production of artistic sugar pieces.
The micro-credential also includes a final project with presentation and technical assessment, allowing students to apply all the knowledge and techniques acquired throughout the program.
Price: €750.