Objectives and competences
This advanced university diploma takes a practical, flexible approach to learning through a blended course that combines online theoretical conceptual material that can be consulted as needed with a personalized, tutored follow-up with expert pastry chefs, combined with 100% practical face-to-face sessions the CETT-UB facilities. This training allows students to apply innovation and scientific knowledge to improve their creative skills so they can create, formulate and design new dessert and pastry recipes, adapting what is currently on offer in this field 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: 4.892,50 € 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: | 10/09/2024 |
| 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 advanced studies in Kitchen Management (TSDC) and Cooking-Gastronomy and Catering Services (TCGR) studies and university graduates in the fields of cooking 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.
Admission requirements: An interview with the director of training.
Access requirements and conditions
The course is also open to students with no prior university education, who will acquire the same knowledge and skills and receive a specific qualification for their learner group. Information on the access requirements and other conditions can be obtained from the course directors.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: | 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 8.00 a.m. to 9.00 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). |