Duraci\u00f3n<\/strong><\/p>\n<\/div>2 semanas<\/p>\n<\/div>
Ubicaci\u00f3n<\/strong><\/p>\n<\/div>Manresa (Barcelona)<\/p>\n<\/div>
Tarifa del programa<\/strong><\/p>\n<\/div>2.530 \u20ac<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
Programa de estudios<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Contexto<\/p>\n<\/div>
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La evoluci\u00f3n de la pasteler\u00eda catalana y espa\u00f1ola: tradicional versus moderna.<\/span><\/p>\n<\/div><\/div><\/div>Ingredientes b\u00e1sicos y t\u00e9cnicas esenciales.<\/p>\n<\/div><\/div><\/div>
Tartas cl\u00e1sicas y recetas dulces tradicionales<\/p>\n<\/div>
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Panellets, Turrones, La Mona, P\u00e2te \u00e0 choux, Boller\u00eda catalana, Entremets, Helados y reposter\u00eda tradicional.<\/span><\/p>\n<\/div><\/div><\/div>Productos de reposter\u00eda, productos dulces y salados, masas con levadura.<\/p>\n<\/div>
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Diferentes tipos de pan, hojaldre y boller\u00eda (Ensa\u00efmada, Coques i Tortells, Croissant, Brioix\u2026), y entremeses catalanes.<\/span><\/p>\n<\/div><\/div><\/div>Postres de restaurante<\/p>\n<\/div>
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Pasteler\u00eda Tradicional: Crema Catalana, Pijama, Mel i Mat\u00f3, Cheescake, Flam\u2026 Pasteler\u00eda Moderna: pasteler\u00eda molecular (espumas, esferificaci\u00f3n,\u2026), y nuevas t\u00e9cnicas de emplatado.<\/span><\/p>\n<\/div><\/div><\/div>Introducci\u00f3n al mundo del chocolate.<\/p>\n<\/div>
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T\u00e9cnica de templado, dise\u00f1o de chocolate plano, bomb\u00f3n de chocolate, moldes de chocolate y dise\u00f1o art\u00edstico.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>Metodolog\u00eda<\/p>\n<\/div>
Este programa \u00fanico se centrar\u00e1 en las elaboraciones de pasteler\u00eda, panader\u00eda y chocolate. Las jornadas pr\u00e1cticas ser\u00e1n en JOVIAT, galardonada como mejor Escuela de Pasteler\u00eda Catalana del 2024.
\nLas jornadas de campo incluyen visitas al World Chocolate Master 2022 en su taller, visitas a productores de miel y queso, as\u00ed como a diversos productores de reposter\u00eda tradicional.<\/p>\n
Conozca la evoluci\u00f3n de la pasteler\u00eda catalana: tradicional versus moderna. Tartas cl\u00e1sicas y recetas dulces tradicionales, boller\u00eda de t\u00e9 catalana, entremets, helados y productos de reposter\u00eda tradicional. Productos de reposter\u00eda, productos dulces y salados, masas con levadura, distintos tipos de pan, hojaldre, boller\u00eda y entremeses catalanes.<\/p>\n
Postres de restaurante: T\u00e9cnicas de emplatado tradicionales y nuevas.<\/p>\n
Introducci\u00f3n al Mundo del Chocolate: t\u00e9cnica de atemperado, plano, dise\u00f1o de chocolate, bomb\u00f3n de chocolate, moldes de chocolate y dise\u00f1o art\u00edstico.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
Sistema de evaluaci\u00f3n<\/strong><\/p>\n<\/div>La evaluaci\u00f3n de competencias y formaci\u00f3n se centra en el proceso de aprendizaje de los estudiantes, c\u00f3mo realizan su desempe\u00f1o y su hacer.<\/p>\n
La calidad de su proceso ser\u00e1 evaluada d\u00eda tras d\u00eda, incluyendo su asistencia, creatividad, habilidades de comunicaci\u00f3n, adaptabilidad y respeto.<\/p>\n
Tambi\u00e9n se evaluar\u00e1n sus mejoras en el aprendizaje frente a sus propios errores, su actitud hacia sus compa\u00f1eros y profesores, ante los posibles retos y c\u00f3mo los afrontan y resuelven.<\/p>\n
Tambi\u00e9n se evaluar\u00e1 su progreso en el aprendizaje, frente a sus propios errores, sus actitudes hacia sus compa\u00f1eros y profesores, hacia los posibles desaf\u00edos, y c\u00f3mo los afrontan y resuelven.<\/p>\n
La \u00faltima semana del programa los estudiantes elaborar\u00e1n un desaf\u00edo de proyecto final para comprobar todo lo que han aprendido. reformulado<\/p>\n
En la \u00faltima semana del programa, los estudiantes completar\u00e1n un desaf\u00edo de proyecto final, para comprobar todo lo aprendido.<\/p>\n
Actividades individuales
\nTrabajo en equipo
\nProyecto final
\nAsistencia y actitud<\/p>\n<\/div><\/div><\/div><\/div><\/div>
![\"Students](\"https:\/\/joviatculinaryarts.com\/wp-content\/uploads\/2023\/05\/DIPLOMA_PASTEL_EN_1.jpeg\")
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<\/span><\/li><\/ul><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-2062","page","type-page","status-publish","hentry"],"yoast_head":"\nPrograma Intensivo de Reposter\u00eda, Panader\u00eda y Chocolate - Joviat Culinary Arts<\/title>\n<meta name=\"description\" content=\"Programa de 3 meses para conocer el mejor pan tradicional catal\u00e1n, reposter\u00eda, tartas y chocolates con innovaciones.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/joviatculinaryarts.com\/es\/diploma-de-pasteleria-reposteria-y-chocolate\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Programa Intensivo de Reposter\u00eda, Panader\u00eda y Chocolate\" \/>\n<meta property=\"og:description\" content=\"Programa de 3 meses para conocer el mejor pan tradicional catal\u00e1n, reposter\u00eda, tartas y chocolates con innovaciones.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/joviatculinaryarts.com\/es\/diploma-de-pasteleria-reposteria-y-chocolate\/\" \/>\n<meta property=\"og:site_name\" content=\"Joviat Culinary Arts\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/hoteleria.joviat\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-18T08:26:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/joviatculinaryarts.com\/wp-content\/uploads\/2023\/01\/close.png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@joviathoteleria\" \/>\n<meta name=\"twitter:label1\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"5 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/joviatculinaryarts.com\/es\/diploma-de-pasteleria-reposteria-y-chocolate\/\",\"url\":\"https:\/\/joviatculinaryarts.com\/es\/diploma-de-pasteleria-reposteria-y-chocolate\/\",\"name\":\"Programa Intensivo de Reposter\u00eda, Panader\u00eda y Chocolate - 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