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PASTRY, BAKING
AND CHOCOLATE
INTENSIVE SUMMER PROGRAM 

2-weeks program to learn about the best Catalan
traditional bread, pastry, cakes, and chocolate
confections with innovations and new technology.

Overview

Code program 33-000

Duration

2 weeks

Location

Manresa (Barcelona)

Dates

1st July to 12th July 2024
Arrival to Manresa should be on the 30th of June and departure on the 13th of July.

Program fee

2.200 €

Opening application

1st January 2024

Deadline

June 1st. 2024

Application requirements

Resume/Appl. Form/Appl. Fee/On-line Interview

Semester Syllabus

Context

The evolution of Catalan and Spanish pastry: traditional vs. modern.

Basic ingredients and essential techniques

Classic cakes and traditional sweet recipes

Panellets, Torrons, La Mona, Pâte à choux, Catalan tea pastries, Entremets, Ice-cream, and traditional confectionery products.

Baking products, sweet and savory products, yeast-raised doughs

Different types of bread, puff pastry, and viennoiserie (Ensaïmada, Coques i Tortells, Croissant, Brioix…), and Catalan Hors d’oeuvre.

Restaurant desserts

Traditional Pastry: Crema Catalana, Pijama, Mel i Mató, Cheescake, Flam… Modern Pastry: molecular pastry (foams, spherification,…), and new plating techniques.

Introduction to the Chocolate world

Tempering technique, flat chocolate design, chocolate bonbon, chocolate molds, and artistic design.

Methodology

This unique program will focus on pastry, bakery and chocolate elaborations. Practical days will be at JOVIAT, awarded the best Catalan Pastry School in 2024.
Field days include visits to World Chocolate Master 2022 at his workshop, visits to honey and cheese producers as well as various producers of traditional pastries.

Learn about the evolution of Catalan pastry: traditional vs. modern. Classic cakes and traditional sweet recipes Catalan tea pastries, Entremets, Ice-cream, and traditional confectionery products. Baking products, sweet and savory products, yeast-raised doughs, different types of bread, puff pastry, viennoiserie and Catalan Hors d’oeuvre.

Restaurant desserts: Traditional and new plating techniques.

Introduction to the Chocolate World: tempering technique, flat, chocolate design, chocolate bonbon, chocolate molds, and artistic design.

Asstesment system

The competence and training evaluation focuses on the students’ process to learn, How they performtheir performance and their doing.

The quality of their process will be assessed evaluated day in and day out day after day, including their attendance, creativity, communication skills, adaptability, and respect.

Their learning improvements when in front of their own mistakes will also be evaluated, as well their attitude towards their mates and teachers, towards possible challenges and how they face and solve them.

Their learning progress, in the face of their own mistakes, will also be assessed, as well as their attitudes towards their mates and teachers, toward possible challenges, and how they confront and resolve them.

Last week of the Program the students will work out a final project challenge to check all they have learned. refrased

In the final week of the program, students will complete a final project challenge, to check everything they had learned.

Individual activities ___ %
Team work ___ %
Final project ___%
Attendance and attitude ___ %

  • Students presenting chocolates in pastry laboratory.
  • Student taking bread out of the oven
  • Teacher and students preparing bread dough
  • Teacher giving theoretical presentation to students
  • Students reviewing techniques on computer
  • Burning the sugar of the Catalan cream
  • Sant Jordi Cake
  • Lyonnaise cake