Skip to main content

Skip to navigation menu

Language selection

  • BCulinary Live Social
  • BCulinary Live Social
  • BCulinary Live Social
  • BCulinary Live Social
  • BCulinary Live Social
  • BCulinary Live Social
  • Whatsapp

Skip to navigation menu

Master in Restaurant Pastry and Sweet Cousine

  • Period: October - July 2026
  • Timetable: Monday to Friday from 15:00 pm to 20:30 pm (CEST)
  • Modality: presencial
  • Price: 13.100 € (approximate price)
  • Language: Spanish

Program:

  • The chef and its current culinary context
  • Traditional and modern pastry
  • The sweet world in the restaurant
  • Chocolate
  • Formulation
  • Pastry

Restaurant Pastry

  • Period: may 4 - june 5, 2026
  • Timetable: monday to friday 3:00 PM - 8:00 PM (CEST)
  • Modality: presencial
  • Price: 3.320 €
  • Language: Spanish

Training Program:

  • Review of essential pastry preparations
  • Basic formulation
  • Creative processes focused on restaurant desserts
  • Basic contemporary techniques: fundamentals and applications

Ice Cream Formulation

  • Modality: online
  • Price: 330 €
  • Language: Spanish

Contents:

  • The formulation
  • Sugars
  • White base ice creams
  • The production process
  • The new ice cream formula
  • Egg yolk-based ice creams and buttercreams
  • Alcohol-infused ice creams
  • Chocolate ice creams
  • Nut-based ice creams
  • Sorbets

Essential Pastry

  • Modality: online
  • Price: 275€
  • Language: Spanish

Contents:

  • Raw materials 
  • Creams, creamy preparations, and derivatives
  • Mousses
  • Beaten and rolled doughs
  • Scalded and fermented doughs
  • Puff pastry
  • Chocolate
  • Plated dessert
  • Petit four

Bakery

  • Modality: online
  • Price: 275 €
  • Language: Spanish

Contents:

  • Introduction to breadmaking
  • Pre-ferments
  • Kneading
  • Bread fermentation
  • Baking
  • Preservation
  • Pizza
  • Kachapuri and bage
  • Mochi, dango, and bao
  • Injera and ramazan

Restaurant Pastry (Online)

  • Period: 10th of March - 2nd of July 2026
  • Timetable: thursdays 6:00 p.m. (CEST)
  • Modality: online
  • Price: 1.925 €
  • Language: Spanish

Training Program:

  • Essential Pastry
  • Chocolate and Confectionery
  • Ice Cream Formulation

Pastelería vegana con chocolate por Lorena Criollo

  • Period: 10 - 11 de noviembre, lunes y martes
  • Timetable: 15:00 - 20:00h (CEST)
  • Duration: 10 hours
  • Price: 410€
  • Language: Español

Chocolate con frutas por Raul Bernal

  • Period: 27 - 28 de noviembre, jueves y viernes
  • Timetable: 15:00 - 20:00h (CEST)
  • Duration: 10 hours
  • Price: 410€
  • Language: Español

Seminario: Cocina dulce de vanguardia por Jordi Puigvert

  • Period: del 4 al 5 de diciembre de 2025
  • Timetable: 15:00 - 20:00h (CEST)
  • Duration: 10 horas de formación
  • Price: 395€
  • Language: Español

¿Qué se explorará en este seminario?

  • Uso y aplicación de emulsionantes, gelificantes y texturizantes.
  • Espumas y aires, como añadir volumen y ligereza a un postre.
  • Estabilización y conservación de postres, técnicas para prolongar su vida sin comprometer la frescura.
  • Tendencias actuales en emplatado.
  • Postres modulares y deconstrucción.
  • Degustación de las distintas creaciones.

Figuras de chocolate por Alejandro Montes

  • Period: 23 - 24 de marzo, lunes y martes
  • Timetable: 15:00 - 20:00h (CEST)
  • Duration: 10 hours
  • Price: 410€
  • Language: Español
Desarrollado por:: GureMedia