Objectives and competences
University diploma to learn in a practical and flexible way, with a semi-face-to-face methodology, which has theoretical conceptual material online that can be consulted freely, with tutored and personalized monitoring from different experts in sweet cuisine. Combined with face-to-face 100% practical sessions at the CETT-UB facilities. Training that will allow you to improve your creative skills with an innovative and scientific vision to create, formulate and design new recipes for desserts and sweet cuisine. Adapting sweet cuisine to the new trends of a healthy, inclusive and sustainable lifestyle.
Basic information
| Type | Postgraduate courses |
|---|---|
| Certificate | Advanced university diploma |
| Faculty or school | Escola Universitària d'Hostaleria i Turisme CETT |
| Branch of knowledge |
|
| Mode of delivery | Blended |
| Credits | 35 |
| Length of course | 1 academic year |
| Language(s) of instruction | Spanish |
| Enrolment fee: | First year: 4.726,25 € An increase of 10% is applied to the price, up to a maximum of € 70, as administration fee |
| In-company placement(s): | Yes |
| Classes begin: | 26/09/2023 |
| natalia.roig@cett.cat | |
| Master's degree course homepage | www.cett.es |
| Managment | Ferreres Montoliu, Nan |
| Open pre-enrolment | No |
| Lead to doctoral studies | No |
| Admission for applicants not holding a degree qualification: | Yes |
Objectives and competences
Objectives
- To acquire up-to-date technical, scientific and technological knowledge relating to the world of patisserie.
- To be able to design preparations adapted to various business models that meet the clients' expectations and needs.
- To apply the parameters of the creative process with a critical approach to create a personalised and personal gastronomic offering.
Access and admission
Applicant profile and access requirements
Recommended applicant profile
- Students who have completed the professional training courses TSDC and TCGR and graduates in Cuisine and Gastronomy.- Any person with demonstrated experience in the world of patisserie and catering who wishes to deepen theoretical and practical knowledge of pastry making.
Access requirements: an interview with the director of the programme.
Access requirements and conditions
Pre-enrolment
Contact us
Faculty or school where the course is taught
| Address: | ESCOLA UNIVERSITÀRIA D'HOTELERIA I TURISME CETT-UB Av. Can Marcet, 36-38 08035 - BARCELONA ESPANYA |
|---|---|
| Email address: | natalia.roig@cett.cat |
| Webpage: | www.cett.es |
| Telephone: | 93.428.07.77 |
| Observations: | school hours from 8 a.m. to 9 p.m. (in addition to the general email and website, a specific email address is used for online training content: cettelearning@cett.cat and www.cett.cat/elearning). |
For further enquiries
| Address: | Escola Universitària d'Hoteleria i Turisme CETT Av. Marcet, 36-38 08035 - BARCELONA ESPANYA |
|---|---|
| Email address: | natalia.roig@cett.cat |
| Webpage: | www.cett.es |
| Telephone: | 93.428.07.77 |
| Observations: | school hours: from 8 a.m. to 9 p.m. (in addition to the general email and website, a specific email address is used for online training content: cettelearning@cett.cat and www.cett.cat/elearning). |