MASTER'S DEGREE IN Restaurant Pastry and Sweet Cousine
NEXT EDITION: OCTOBER 2024
APPLICATION OPEN MARCH 2024
Explore the Origin of Sweet and master its intricacies.
At the tip of one's tongue, sweetness is recognized. To truly understand it, one must decode its sugary secrets. In the program, students specialize in restaurant pastry, mastering the basics of formulation. They perfect essential and cutting-edge sweet kitchen techniques guided by industry experts. Throughout the program, students immerse themselves in the captivating world of desserts. They gain the skills and knowledge to excel in gastronomic pastry. From precise recipe formulation to creating artistic desserts, they become professionals in restaurant pastry.
Start Date: October 2024.
Number of credits: 60 ECTS
Campus Based Learning
Duration: 9 months in total
6 months of campus based training (October 2024 to March 2025)
3 months of external internships
Monday to Friday from 15:30 to 20:30h (CEST)
18 Spots Available
Master's degree awarded by MONDRAGON UNIBERTSITATEA and offered by the Faculty of Gastronomic Sciences at Basque Culinary Center
For inquiries and more information, contact email@example.com
Enhance and advance essential knowledge of traditional pastry techniques, as well as master the application of cutting-edge cooking.
Gain in-depth knowledge of raw materials and their derivatives, including their gastronomic properties, pairings, and the incorporation of new ingredients applicable in sweet preparations, such as spices, herbs, flowers, and other elements.
Acquire a solid foundation in formulation and understand how ingredients interact with techniques, applying creative and innovative processes to address new culinary proposals in restaurant pastry and sweet cuisine.
Create a unique menu of sweet preparations, allowing you to meet the demands of contemporary cuisine and offer distinctive and enticing choices to diners.
We understand that professional opportunities may vary based on geographic location and individual preferences. However, with this program, participants can pursue roles and positions in the following areas:
Head of the pastry section in restaurants and hotels.
Trainer or instructor in educational centers.
Pastry chef in a bakery or pastry workshop.
Head of a bakery or pastry workshop.
Research chef for sweet food industry brands.
Entrepreneur in businesses related to bakery, pastry, and ice cream.