Objectives and competences
Basic information
| Certificate | Microcredencial |
|---|---|
| Coordinating faculty | Escola Universitària d'Hostaleria i Turisme CETT |
| Branch of knowledge |
|
| Mode of delivery | Blended |
| Credits | 3 |
| Length of course | 1 academic year |
| Language(s) of instruction | Spanish |
| Enrolment fee | First year: 750,00 € An increase of 10% is applied to the price, up to a maximum of € 70, as administration fee |
| In-company placement(s) | No |
| Start of teaching period | 02/01/2026 |
| End of teaching period | 05/09/2026 |
| infocett@cett.es | |
| Webpage | www.cett.es |
| Managment | Ferreres Montoliu, Nan |
| Open pre-enrolment | www.cett.es |
| Lead to doctoral studies | No |
| Admission for applicants not holding a degree qualification | Yes |
Objectives and competences
Objectives
- Integrating technology and digitalization: students will be capable of using advanced machinery, artificial intelligence and digital tools to better manage a bakery business, optimize processes and promote interaction with customers thereby ensuring an efficient and modern approach to cuisine.
- To promote leadership and sustainability: students will be prepared to lead responsibly in the culinary industry, promoting sustainable culinary practices, such as zero-waste cooking and balanced nutrition, and ensuring the use of local and organic ingredients to preserve food biodiversity.
Access and admission
Applicant profile and access requirements
Recommended applicant profile
- Pastry or cooking professionals who want to expand their technical skills in working with sugar and caramel.- Students or graduates in gastronomic training (degrees, diplomas or professional certificates) who wish to start in the universe of artistic sugar.
- Advanced and creative fans of sweet cuisine who seek to understand and master the basic techniques of caramel to apply them to their own creations.
- It may also be of interest to restaurant dessert chefs, visual artists or creative food professionals who want to incorporate the plastic and expressive language of caramel into their works.
- Curious, creative people who want to explore the artistic and emotional side of pastry, understanding caramel not only as a technique, but as a means of expression and innovation
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
Calendar
Contact us
Classes
| Address | ESCOLA UNIVERSITARIA D'HOTELERIA I TURISME CETT AV.CAN MARCET, 36-38 08035 - BARCELONA ESPANYA |
|---|---|
| Email address | infocett@cett.es |
| Webpage | www.cett.es |
| Telephone | 93.428.07.77 |
| Observations | from 8 a.m. to 9 p.m. (opening hours). |
Further information
| Address | ESCOLA UNIVERSITÀRIA D'HOTELERIA I TURISME CETT AV. CAN MARCET, 36-38 08035 - BARCELONA ESPANYA |
|---|---|
| Email address | infocett@cett.es |
| Webpage | www.cett.es |
| Telephone | 93.428.07.77 |
| Observations | from 9 a.m. to 9 p.m. |