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

TypePostgraduate courses
CertificateAdvanced university diploma
Faculty or schoolEscola Universitària d'Hostaleria i Turisme CETT
Branch of knowledge
  • Economic sciences, business administration and management, marketing, commerce, accounting and tourism
Mode of deliveryBlended
Credits35
Length of course1 academic year
Language(s) of instructionSpanish
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
E-mailnatalia.roig@cett.cat
Master's degree course homepage www.cett.es
ManagmentFerreres Montoliu, Nan
Open pre-enrolmentNo
Lead to doctoral studiesNo
Admission for applicants not holding a degree qualification:Yes

Objectives and competences

Objectives

- To deepen knowledge of patisserie and its preparations and techniques.
- 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).

I want to receive more information

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