Master in Restaurant Pastry and Sweet Cousine

NEXT EDITION: OCTOBER 6TH, 2025

ENROLL HERE (enrollment until October 1 or until spots are filled)

Creativity, technique, and product: the essence of pastry.

The Master’s in Restaurant Pastry and Sweet Cuisine will equip you with the skills to master both classic and contemporary pastry, combining technique, creativity, and in-depth product knowledge. Designed for professionals looking to specialize in the sweet world applied to gastronomy, this Master’s program offers an immersive, high-level training experience, aligned with current industry trends and demands.

With a 100% hands-on methodology and a learning by doing approach, you will develop advanced pastry techniques such as fermentation, recipe formulation, and the creation of innovative textures. You will train in a restaurant-style environment, experimenting with foams, airs, gels, and other structures that bring unique sensory dimensions to haute pâtisserie.

As part of the Master, you will participate in a three-day Learning Journey to a leading pastry city, where you will visit renowned pastry shops and culinary spaces, gaining insight into global trends and best practices.

The Final Master’s Project will challenge you to design a team-based sweet tasting menu, which you will present to a panel of industry experts. This hands-on experience will showcase your technical and creative expertise, giving you a competitive advantage in the industry.

Upon completing the Master’s program, you will be prepared to take on strategic roles in the pastry world, such as Executive Pastry Chef, Pastry Consultant or R&D Specialist in the development of new products and gastronomic concepts.

PRACTICAL INFORMATION

• Start date: October 6th, 2025
• Registration deadline: October 1st, 2025
• Language: Spanish
• Duration: 60 ECTS (1 year)
• 18 available slots
• Campus-Based learning
• Location: Basque Culinary Center
• Academic Period: from October 6th 2025 to July 12th, 2026 
  • On-site classes: Monday to Friday from 15:00 to 20:00h (CEST)
  • Internship Period: from April to June 2026 (3 months)
• Type of Degree: Private Degree from Mondragón University, delivered by Basque Culinary Center
• Degree: Professional Master’s in Restaurant Pastry and Sweet Cuisine
• For inquiries and more information, click here

MASTER’S OBJECTIVES

• Master both classic and avant-garde pastry techniques for restaurant settings, balancing creativity and precision in every dish.
• Gain an in-depth understanding of ingredients and their derivatives, exploring their properties, pairings, and innovative uses, from spices and flowers to unique flavor elements.
• Acquire a solid foundation in formulation, understanding the interaction between ingredients and techniques, and applying innovative and creative processes in pastry arts.
• Develop your own pastry concept, crafting a dessert menu that meets the standards of modern gastronomy and exceeds guest expectations.

PROFESSIONAL OPPORTUNITIES

Upon completing the Master’s program, you will be prepared to take on key roles across the pastry and gastronomy sector. Career paths may include:

Pastry in Restaurants and Hospitality

• Head Pastry Chef in fine-dining restaurants and hotels.
• Pastry Chef specializing in restaurant desserts and tasting menus.

Pastry and Bakery Production Management

• Head Baker/Pastry Chef in pastry shops, bakeries, and confectionery businesses.
• Production Pastry Chef, developing products for direct sale or distribution.

Innovation and Development in the Sweet Industry

• Research Chef for food industry brands, focusing on R&D for sweet products.
• R&D Pastry Chef for industrial pastry, chocolate, and ice cream brands.

Pastry Consulting and Education

• Pastry Consultant for dessert projects, advising on the creation of innovative sweet concepts.
• Pastry Instructor in culinary schools and professional training programs and specialized pastry programs.

Entrepreneurship and New Business Models

• Entrepreneur in Pastry, Bakery, or Ice Cream, developing businesses with a strong brand identity.
• Innovative Pastry Concept Developer, blending classic and avant-garde techniques.