Innovation in Pastry
Innovation in Pastry
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Duration125h (44h in-person)
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Start dateFrom 12/03 to 30/04
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Modality
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Languages
The course presentation will take place on February 24th. On-campus sessions will be held on Mondays and Tuesdays, from 4:00 PM to 8:00 PM. The training includes a chef’s jacket, hat, and apron, which will be provided to all participants. Please note that previous demonstrable experience in pastry or culinary arts is required to enroll in this program.
Explore different areas of specialization and innovation
This module, part of the Diploma in Gastronomic Pastry and now available as an independent short course, offers a modern and specialized perspective on the art of dessert cuisine. You will explore both traditional areas of expertise, such as chocolate work and artistic sugar, as well as emerging trends, including vegan and alternative pastry.
By completing this course, you will gain an innovative approach to the world of pastry.
General competencies
- Ability to analyze and synthesize information.
- Initiative and entrepreneurial spirit.
- Problem-solving skills.
- Critical thinking ability.
- Perform dessert preparation procedures for individuals with specific dietary needs, avoiding cross-contamination.
- Avoid unnecessary resource consumption.
- Recognize the organoleptic properties of foods for their interaction and combination in culinary applications.
- Capacity for ethical commitment.
- Relate the necessary equipment to different preparations.
Course Objectives
- Classify and characterize different techniques from various fields of specialization and their potential applications.
- Identify the sequence of the different phases and key points in the execution processes of various techniques.
- Apply technical concepts and technology with an innovative perspective in culinary production processes, identifying new markets and gastronomic offerings.
- Recognize the different types of specific dietary needs.
- Identify foods excluded in each specific dietary need.
- Assess potential health risks for individuals with specific dietary needs caused by improper handling and/or preparation.
- Perform dessert preparation procedures for individuals with specific dietary needs, avoiding cross-contamination.
- Identify pastry and dessert preparations suitable for people with special dietary needs, analyzing the characteristics unique to each situation.
- Recognize possible substitute products and propose alternative desserts appropriate to various dietary requirements.
- Understand and apply concepts related to zero waste, environmental responsibility, and low consumption within the world of pastry.
Methodology
The methodology is based on a combination of asynchronous online theory and hands-on in-person practice. This blended approach enables students to build a solid foundation by applying theoretical knowledge during practical sessions held in specialized technical classrooms and facilities.
The online methodology focuses on learning the theory and completing continuous assessment activities using the most innovative digital tools, with interactive and pedagogical approaches.
In-person training is organized into practical sessions with small groups, offering an immersive learning experience through a 100% hands-on pedagogical model in specialized classrooms.
During this course, you will be trained in:
- Innovation in Pastry
- Alternative Pastry
- Confectionery
- Artistic Chocolate
- Sugar Creations
- Vegan Pastry
- Pastry and Sustainability
Qualification and price
| Credits | Qualification | Price |
| 5 ECTS | CETT Own Title | €700 (includes chef’s jacket, hat, and apron) |
