Creative Restaurant Pastry

With this module from the Diploma in Gastronomic Pastry, now available as an independent short course, you will gain all the necessary tools to create and develop creative restaurant-quality desserts.

You will work on techniques specific to restaurant pastry, the importance of plating, and two types of sweet preparations increasingly featured in restaurant desserts: pre-desserts and petit fours, among others.

During this course, you will be trained in:

• Specific techniques for restaurant desserts
• Pre-desserts
• Plated desserts
• Petit fours

• Identify the specific raw materials for preparing restaurant desserts.
• Recognize the different components that make up restaurant desserts.
• Relate the various specific techniques used for preparing plated desserts.
• Recognize the general characteristics of pre-desserts and petit fours.
• Prepare plated desserts, pre-desserts, and petit fours, applying and understanding the different procedures involved.
• Associate the necessary equipment with the various preparations.
• Evaluate the final results, identifying possible anomalies and corrective measures.

The methodology is based on a combination of asynchronous online theory and hands-on in-person practice. This blended approach allows students to build a solid foundation by applying theoretical knowledge during practical sessions held in specialized technical classrooms and facilities.

The online component focuses on learning theory and completing continuous assessment activities using the most innovative digital tools, featuring interactive and pedagogical approaches.

The in-person training is organized into small-group practical sessions, offering an immersive learning experience through a 100% hands-on pedagogical model in specialized classrooms.