Restaurant Pastry

NEXT EDITION: MAY 4, 2026

Design signature desserts by applying contemporary pastry techniques.

Professional pastry requires technical precision and a creative vision capable of transforming ingredients into memorable creations. The Specialization Course in Restaurant Pastry is aimed at professionals seeking to refine their skills in the development of plated desserts, applying modern techniques with a focus on restaurant service.

Over five weeks, you will immerse yourself in a hands-on environment that mirrors the real demands of the gastronomic sector. The course begins with mastering essential foundations — creation of doughs, creams, mousses, and gelled preparations — exploring their behaviour and balance of textures. You will then focus on ice cream formulation, optimising structure, consistency, and flavour through technical ingredient analysis.

Throughout the course, you will develop plated dessert proposals with a unique gastronomic narrative, combining techniques, flavours, and presentation from a creative perspective. You'll also learn to apply gelling agents, thickeners, and specific processes to achieve precision in every preparation. The programme concludes with an intensive module on chocolate and petit fours, where you'll explore essential formulations, tempering, and bonbon design.

Upon completion, you will be prepared to work in dessert stations in restaurants, apply formulation processes to ice creams, and create signature dessert concepts.

PRACTICAL INFORMATION

• Start date: May 4, 2026
• Registration opens: December 9, 2025
• Language: Spanish
• Duration: 6 ECTS
• 18 slots available
• Campus Based Learning
• Location: Basque Culinary Center
• Academic period: May 4 to June 5, 2026
  • In-person classes: Monday to Friday, 15:00 to 20:00 (CEST)
    • *Some sessions may take place in the morning depending on the activity.
• Degree: Specialization Course in Restaurant Pastry
• For enquiries and more information: click here

COURSE OBJECTIVES

• Consolidate the essential foundations of pastry in restaurant settings by understanding the structure and behaviour of doughs, creams, and textures.
• Explore contemporary dessert techniques including gelling, emulsions, and stabilisation to optimise results.
• Develop core skills in ice cream formulation, enabling precise recipe creation and ingredient adjustments.
• Refine the creation of plated desserts by integrating concept, flavour, and presentation with a creative and culinary approach.
• Apply a holistic gastronomic perspective to restaurant pastry, ensuring each preparation meets haute pâtisserie standards.

PROFESSIONAL APPLICATIONS

After completing the course, you will be able to apply your knowledge in various sectors of the gastronomy field. Potential career paths include:

Restaurant & Hospitality

• Restaurant Pastry Chef: Specialising in plated desserts, applying expertise in textures and presentation within restaurant pastry teams.
• Chef with Dessert Specialisation: Expanding your culinary skillset by incorporating desserts into restaurant offerings, mastering emulsions, gelled textures, and mousses.

Gastronomic Entrepreneurship

• Entrepreneur in Restaurant Pastry: Developing innovative dessert concepts and sweet proposals for gastronomic businesses, applying formulation techniques and emerging trends.