Microcredential | Mona III: Author Project by Escribà

Duration

40 in-person hours
Credits

3 ECTS
Start date

January 2027
Modality

Blended
Languages

Spanish

Create an Easter Mona with Your Own Identity and Professional Vision

Design and create your own Easter Mona with this advanced microcredential by Escribà – CETT. This programme represents the culmination of the learning pathway, allowing you to develop a complete project from concept to final production, transforming an idea into a real, personalised, and replicable product.

You will work with advanced chocolate techniques while integrating design, planning, and efficiency criteria to shape a piece with its own identity. The Escribà Method guides you in creating a Mona that is not only technically impeccable, but also capable of generating emotion and connecting with customers.

Based on project-based learning, the methodology combines hands-on practice with expert guidance, ensuring direct application to professional environments. A programme designed to turn creativity into a distinctive value and a real business opportunity.

Who is this micro-credential for?

Students who have completed Mona I and Mona II and want to reach an advanced level in the creation of Easter Monas and artistic chocolate pieces.
Individuals with solid chocolate-working skills who wish to refine their techniques and finishing processes.
Industry professionals who want to design and execute high-level exhibition pieces.
Creative profiles seeking to transform chocolate into an expressive, conceptual, and distinctive language.
This programme is designed to consolidate technical mastery while taking the next step towards freer, more innovative, and emotionally driven creations.

Why choose this micro-credential?

Current Context: Beyond Technique

The Easter Mona has reached a stage where technique, creativity, and management converge. In this context, the real challenge is no longer simply execution, but the ability to conceive, develop, and bring to life an original piece with identity, coherence, and commercial viability.
A Microcredential Focused on Authorship

This microcredential represents the final step towards authorship, enabling students to transform an idea into a complete commercial Easter Mona project. Participants work from concept development through to final production, integrating design, planning, resource optimisation, and replicability criteria.
The Value of the Escribà Method

Training within the Escribà environment means understanding creativity as a professional tool. The Escribà Method demonstrates that it is possible to combine emotion, innovation, and production efficiency, turning each creation into an experience with both aesthetic and commercial value.
Methodology: Project-Based Learning

The methodology, based on project-based learning, places students at the centre of the process, supported by expert guidance that ensures the technical, artistic, and strategic coherence of each proposal. This approach fosters autonomy, critical judgement, and decision-making skills.
Professional Development and Differentiation

This programme is essential for consolidating a complete creative and professional profile, providing differentiation and the real ability to develop original products within the contemporary pastry sector.

Syllabus

Objectives

Apply the technical and artistic knowledge acquired in previous levels to conceive an original commercial Easter Mona.
Design the complete project: concept, sketches, breakdown of pieces, and production planning.
Create and assemble the Mona by integrating technique, volume, and visual coherence.
Develop criteria for commercial viability, efficiency, and replicability in production.
Use advanced decoration techniques and professional finishes to enhance the aesthetic and emotional value of the piece.
Present the final project with the ability to provide both technical and creative justification.

Competencies

Design and develop a complete personalised commercial Easter Mona project.
Apply criteria of commercial viability and replicability.
Integrate technique, emotion, and artistic expression.
Plan and manage the entire production process.

Program

Subjects	Contents
Structural Analysis of the Easter Mona	Breakdown and study of the different pieces that make up an Easter Mona, understanding their function within the whole and their formal and aesthetic coherence
Comprehensive Production of Components	Technical production of all the parts that make up the Mona, ensuring precision, quality, and coherence between the different elements
Design and Creation of Moulds	Development of custom moulds for the production of personalised pieces Work with materials such as plaster, resins, and food-grade silicones, as well as an introduction to techniques such as thermoforming to adapt to creative and production needs
Advanced Chocolate Decoration Techniques	Application of the moulds created during the decorative process Exploration of different finishes and decorative chocolate techniques: colour work, textures, and visual effects Introduction to specific techniques such as spray painting on frozen surfaces (velvet effect) and the use of chocotransfers
Construction and Final Finishing of the Piece	Assembly of the Mona from a global perspective, integrating criteria of aesthetics, volume, balance, and personalisation Application of spray gun and compressor painting techniques to achieve professional finishes Reflection on final presentation and packaging as part of the product experience
Production Management and Commercial Viability	Introduction to cost calculation and optimisation of production processes Design of production line systems adapted to the workshop environment Definition of sales pricing strategy according to the product, positioning, and market