This level teaches the historical and practical part of the pastry profession. We will give you the main tools that every pastry chef must have to develop their profession.
Theoretical contents: You will get to know the professional pastry chef profession from different administrative, technical, scientific and cultural angles.
Practical contents: Introduction to baking, understanding and elaborating doughs, study fermentation and bread proofing techniques and basic pastry batters such as laminated doughs, cookies and biscuits.
This level allows us to teach and prepare students in the complex and broad gastronomic world since this level contains the main skills that a professional pastry chef must possess in order to succeed.
Theoretical contents: You will obtain technical and etymological historical knowledge of different branches of confectionary and pastry.
Practical contents: We prepare you in the development of techniques to elaborate mousses and temper chocolate. You will learn to elaborate ice cream and sorbets using liquid nitrogen and dry ice techniques. You will also learn how to make aerated and creamed cakes.