Start date: 11 April 2016

Discover the process for creating desserts with the expert academic team of the Basque Culinary Centre. On this course you will learn to produce your own creations from the conceptual to the technical level.

Four weeks to introduce you to creativity and how to handle the techniques that will assist you in the design of new creations and their production: snacks, sweet tapas and desserts.

This course is divided into two modules which can be used either as a training schedule or independently.

Module 1: snacks and sweet tapas

Module 2: restaurant desserts

This programme of specialisation is aimed at professionals in the sector, with training and/or previous cookery experience.

The contents of the training programme are as follows:

CREATIVITY AND CREATIVE PROCESSES

• Creative processes
• Trends
• Innovation
• Decontextualisation of ingredients
• Design of the dish

CULINARY TECHNIQUES

BASIC PATISSERIE TECHNIQUES

This is the theoretical part of the programme, which aims to consolidate the basic techniques of restaurant patisserie. This part will help to understand and reformulate the recipes necessary to design your creations.

• Creamy desserts
• Mousses
• Meringues
• Moulding in polycarbonate and silicone

AVANT-GUARD TECHNIQUES

Application of avant-guard techniques to desserts, pre-desserts and petit fours.

• Cold and warm foams
• Cold and warm gelification
• Ice creams
• Warm creamy desserts
• Nitrogen
• Obulato
• Esterification

NEW PRODUCTS

AIRING AGENTS

• Albumin

THICKENERS

• Xanthan
• Modified starch
• Konjac
• Kuzu
 

GELIFICATION AGENTS

• Agar-agar
• Meilgel
• Guelland
• Kappa
• Pectin
• Acid free pectin
• Iota

EMULSIFYING AGENTS

• Sucrose ester
• Glicemul
• Soy lecithin
• Natur emul

• TERM TIMES: from 11 April to 13 May 2016
• TIMETABLE: Monday to Friday from 15:00 to 20:00
• NUMBER OF PLACES: 18
• REGISTRATION: the period of registration will commence in January 2016

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Each week will contain 5 sessions.

The first weekly session will be a master class by a guest chef who will explain their creative process.

During the second session will explore how to transfer the concepts learned to techniques and recipes with the aid of the course coordinator.

In the third session each student will concentrate on the design of their own dessert menu.

The last two sessions will consist of de mise en place of all the creations and their presentation, tasting and analysis.

Coordinador del curso

Cesar Romero, profesor titular del Máster en pasteleria de restaurante y cocina dulce. Asesor de pasteleria y postres de restauración.

Más de 24 años dedicado al mundo dulce y ganador de la Copa de España de pastelería del 2009. Desde el año 2006 se dedica únicamente a la docencia y asesoramiento de empresas del sector gastronómico. Ha trabajado como docente en diferentes escuelas a nivel nacional y en 2014 se incorpora como Coordinador y docente del Máster de Pastelería de Restaurante y cocina dulce de Basque Culinary Center. Además, colabora como técnico pastelero para distintas marcas internacionales del sector lácteo, chocolatero,  decoraciones, frutas, etc 

Chef Invitados

Cada semana contaremos con un chef o pastry chef invitado, que explicará su concepto creativo para el diseño de postres. Entre los profesores invitados, se encuentran:

Enrique Fleischmann, profesor titular del Máster en Cocina: Técnica, Producto y Creatividad de Basque Culinary Center.

Diego Prado, profesor titular del Grado en Gastronomía y Artes Culinarias de Basque Culinary Center.

Carles Mampel, pastelero catalán apasionado de su profesión. Sus creaciones son inspiración del detalle, detalle de lo visual, del sabor, de las texturas y los aromas; cada detalle cumple con un propósito y en su conjunto resulta la perfecta creación. Colaborador de diversas revistas, escuelas y empresas del sector cuenta con más de diez premios en su palmarés.

The fees for the full programme are €1,900 which must be paid as follows:

• €150 at the time of applying for a place (refundable in full in the case of not being admitted).
• The remainder of the fees, that is, €1,750 prior to the start of the programme, to reserve a place on the course.
 

For those students who wish to study only one of the modules, the fee will be €1,000 payable as follows:

• €150 at the time of applying for a place (refundable in full in the case of not being admitted).
• The remainder of the fees, €850 prior to the start of the course, to reserve a place on the course.
 

This includes:

Teaching materials
Uniform
All the necessary material for the successful monitoring of the learning activities
 

Financing Options:

The Basque Culinary Centre has special financing agreements with various financial organisations.

Opciones for Discount:

Refundable (partly or wholly) through the Fundación Tripartita.

Assistance with Accommodation:

The students’ information office of the faculty will provide the necessary information and will assist students with their search for accommodation and shared flats.

The Basque Culinary Centre has a system of admissions that aims to ensure that our students have the academic level and personal competences required to successfully complete an innovative and demanding study plan..

Pre-registration

Students wishing to be considered must send the following either by e-mail or by ordinary post:

• The completed application form
• A copy of the Curriculum Vitae
• Documents accrediting their education and/or experience
• One passport size photo
• Photocopy of national ID or passport
• Applicant’s personal statement in support of their application
• Registration fee, refundable in full in the case of not being admitted. This fee is 150 euros.
 

Period for Applications:

The period for application will remain open until all places have been allocated. The maximum number of students to be admitted is 18. Applicants will be notified of the outcome of their application within a period of one month.

For any further enquiries regarding course requirements or the admission process, please do not hesitate to contact us on cursos@bculinary.com

Students from European Union member countries, Norway, Switzerland. Liechtenstein and Iceland will not require a visa to reside in Spain.

Other international students will have to request a long-term student visa which will allow them to reside in Spain for a period longer than 180 days.

Visas should be requested from, and issued by the Diplomatic Missions and Spanish Consul Offices abroad.  It is important to obtain information on the required documentation and gather it as soon as possible, since the relevant authorities may take up to two months to notify that visas will be granted.

Once students have arrived in Donostia-San Sebastian, they have one month from the time of their arrival to request the foreign students’ card at the Foreign Residents Office in Donostia-San Sebastian. The students’ office of the BCC will provide the necessary information to students in this matter.

Information on the COST OF LIVING in San Sebastian is given below:

Entertainment
Transport
The best way to move around the city is with the network of urban buses. The company which provides this service is Compañia del Tranvia de Donostia-San Sebastian.

Their web page www.dbus.es contains all information on routes, timetables and tariffs. The web page also enables the calculation of the bus route between two points and its estimated duration.

Students can benefit from monthly season tickets which reduce the cost of travelling by bus.

Shopping Basket
Accommodation
Donostia-San Sebastian offers accommodation in student residences. It is advisable that those interested in this type of accommodation make their reservation as soon as possible.

A document containing information on some of the residences in the city can be found below.

Download: Accommodation in San Sebastian