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Do you want to become a Pastry Chef?
Master the sweet flavours of the kitchen and the secrets of their preparation.
The master’s degree course in Restaurant Patisserie and Dessert Cookery offers all the training a chef needs to specialise in restaurant patisserie, a speciality that requires highly qualified professionals.
The study programme is designed for students to master the avant-guard techniques applied to the world of dessert cookery and to develop their sensory and creative skills to achieve coherent desserts that stimulate all the senses.
A painstakingly designed study plan which combines the knowledge of ingredients and the understanding of patisserie processes and techniques, ranging from the traditional to the avant-guard.
It applies a practical methodology: tastings, workshops, creative work, and a final master’s project, in-company work experience, etc., sessions with prestigious chefs and pastry chefs, as well as additional seminars in Paris and study visits to producers, restaurants or foods industries specialising in patisserie.
• Next master edition will start in October 2020!
• Duration: 60 credits.
• 6 months training + 3 months practical sessions
• The Master's Degree is an own degree issued by the University of Mondragon
REASONS TO DO THIS MASTER’S DEGREE COURSE
You will specialise in restaurant patisserie and dessert cookery and will become capable of applying the most advanced cookery techniques in the creation of desserts.
You will attain a base of knowledge of the physical and chemical processes involved in each technique which will allow you to create coherent and innovative ideas
You will acquire in-depth knowledge of the main raw materials used in patisserie and develop your sensory skills.
You will train with the best patisserie and dessert cookery experts.
You will take part in patisserie and dessert cookery master classes included in the master’s course run by a selection of professionals of national and international renown.
You will continue your learning through training in other prominent patisserie centres.
You will complement the knowledge acquired in the classroom on different raw materials, preparation processes, etc. with a programme of study visits.
You will attend practical sessions in the dessert sections of the most famous national and international restaurants.
You will work with the best resources and facilities.
You will have at your disposal the best installations and means in the most realistic of environments
You will become part of the Basque Culinary Centre, the only Spanish Gastronomical Sciences faculty that enjoys the recognition and support of the most influential chefs in the world
This master’s course is aimed at both chefs and pastry chefs who wish to specialise in restaurant patisserie and dessert cookery, or who need to acquire new skills to widen and innovate their patisserie offer.
The desired level of training and recommended experience to enter this master’s course are:
• Degree in Gastronomy
• HNC and HND education in cookery and catering
• Higher education in patisserie and pastry making
• Other non-regulated studies in patisserie, cake baking or dessert cookery carried out in prominent centres.
A minimum amount of experience in patisserie retail and manufacture, or in a restaurant desserts section is desirable.
• To acquire a good knowledge base of the traditional patisserie techniques and manufacture.
• To learn about raw materials and their derivatives, their gastronomic properties and blends.
• To learn and understand, from a culinary chemistry perspective, the manufacturing processes and what happens when the various techniques are applied.
• To master the application of avant-guard cookery techniques used in restaurant patisserie.
• To apply creativity when designing restaurant patisserie and dessert cookery ideas.
For further information of the Study Plan download the Training Plan:
TERM TIMES: from October to March, Monday to Friday from 15:00 to 20:00
PRACTICAL SESSIONS: from April to July
NUMBER OF PLACES: 18
REGISTRATION: the registration is opened
The methodology is 100% face-to-face teaching. The ratio of theoretical to practical credits is: 30% theoretical and 70% practical and the evaluation is continuous.
Illustrative Explanations, Practical Workshops, Tastings and Master Classes
• Illustrative explanations of the application of each technique, together with the vision of an expert in food technology who will help students to understand what happens when each technique is applied.
• Tastings of the main raw ingredients that make up a dessert and sensory analysis classes to support the development of students’ tasting skills.
• Practical workshops for each technique in each of the course modules as well as creativity sessions to develop restaurant desserts.
• Seminars and master classes on the creation of restaurant desserts and patisserie run by prominent chefs and pastry chefs.
The objective of excursions and study visits is to teach students, in situ, the products and processes explained in the classroom. There will be study visits to patisseries, restaurants, producers, industrial bakers, etc.
During the course, learning will continue through seminars presented in other state-of-the-art centres. In the previous course, students went to France for their work experience.
• The Cacao Barry Chocolate Factory and Academy, Paris, France
• Master class on restaurant desserts by Miquel Guarro
• Factory visit
• Visit to chocolate factories, manufacturers and patisseries of Paris
From the start of their training, students will begin to design their project, in which they must develop and defend some of their creations that will be then evaluated by an external panel. In addition, one of the exercises for this project will be to create and offer a dessert menu for one of the faculty restaurants: snacks, plate desserts, petit fours or a box of chocolates.
The industrial work experience will commence after the teaching period and the final master’s project have been completed. They will last 3 months (480 hours) and will take place at:
• Restaurants at the forefront of dessert-making such as El Celler de Can Roca, Eneko Atxa and many others associated with the Basque Culinary Centre.
• Patisseries and pastries manufacturers
• Catering companies
• R&D departments within the food industry or other businesses in which students are able to develop their skills.
Students will have the option to have their work experience validated as accredited professional experience.
The programme benefits from an academic team made up of highly experienced professionals with extensive teaching skills.
The organisational structure is:
• A master’s course design team
• A master’s course coordinator
• The BCC academic team, lecturers who are expert in sensorial analysis, culinary chemistry, safety and hygiene, production, etc.
• Expert connoisseurs in each product area: nutritionists, agricultural engineers, marine biologists, vets, producers, etc.
• Guests of national and international renown.
• Project and practical sessions tutors
• Students support office
Technical Design and Coordination Team
• Cesar Romero: senior lecturer of restaurant patisserie and dessert cookery for the master’s course. Consultant of patisserie and restaurant desserts.
• Luis Arrufat: lecturer for the cookery master’s course: techniques, products and creativity in the gastronomy faculty of the Basque Culinary Centre and pastry chef of the El Bulli Restaurant for 6 years.
• Ruth Gou.
The academic team is completed by other lecturers of the faculty, experts in sensorial analysis, culinary chemistry, safety and hygiene, production, products, etc.
In addition to the technical team of the Basque Culinary Centre, there will be other guests with expertise in different areas of the study programme which will be confirmed through our webpage, Facebook, Twitter and on the information bulletin.
During the master’s course, pastry and master chefs from restaurants with 2 or more Michelin stars, such as Martin Berasategi or Jordi Roca will run master classes on patisserie and restaurant desserts.
During these classes, which last between 2-4 hours, the experts will prepare some of their most emblematic creations and explain the application of techniques, creative methods, their vision and philosophy.
The following are some of guests invited to the first course:
• JORDI PUIGVERT: chef by training and pastry chef by passion. After working at El Celler de Can Roca, Espai Sucre, Alkima and Les Cols, he dedicated himself to the development and teaching of new patisserie techniques around the world, as well as providing technical advice to companies in the sector. Author of a book crucial to the understanding of the new concepts and techniques of modern patisserie.
• JORDI ROCA: having completed his studies at Girona Catering School, he returns to his “maternal home” (El Celler Can Roca restaurant, currently holder of three Michelin stars), where he discovered the secrets of patisserie under the guidance of the British pastry chef Damian Allsop. Today, his lines of research, such as chromotherapy and the introduction of perfume to the world of sweets, have marked trends. All this, plus his relentless efforts, have enabled him to take the desserts of the Celler to the highest point of world patisserie, and to be bestowed with the title of Best Pastry Chef by the San Pellegrino’s World’s 50 Best Restaurant Award 2014. He is also creator of the innovative Rocambolesc Gelateria in Girona, which offers a range of soft ice creams inspired by restaurant desserts.
• YANN DUYTSCHE: following his studies in hotel management, he started as pastry chef in his family’s restaurant en Ardres, northern France. His path led him through several important French restaurants as their pastry chef (Hotel Chateau Tilques with Jean Marc Arcangelia, Amandiers with Roger Vergé, and Moulin de Mougins with Jean Pierre Gestin) where he obtained a very important vision of the world of restaurant desserts. In 1995, Frederic Bau, director of the prestigious Encole du Grand Chocolat Valrhona, offered him the position of deputy head pastry chef at his school and there he had the opportunity to create and teach. In 2007, he created his own patisserie in Sant Cugat del Valles, where he could demonstrate and reveal his creations. He is the author of a crucial book “Diversiones Dulces” on the transition from patisserie to dessert cookery.
• MIQUEL GUARRO: educated in the Escuela del Gremio de Pasteleros of Barcelona. He worked at the Targarona and Bubo patisseries, and in France he became a member of the Metz’s team at the Frank Fresson patisserie. Winner of the Lluis Santapau award, the youngest in its history, which recognised him as the best Master Pastry Chef 2013. He headed the desserts section at the Dos Cielos restaurant. Today, he is the latest appointee to the academic team of the famous Chocolate Academy in Spain.
• MARIA SELYANINA: educated at the famous schools Le Cordon Blue in Madrid and Bellouet Conseil in Paris, she later trained in important patisseries such as Bubo (with Carles Mampel) or Dolc (with Yann Duytsche). Today, she trains in her own House-Pastry Lab in Barcelona.
• FRAN SEGURA: young pastry chef from Alicante, great connoisseur of the world of chocolate, his style is a trendy patisserie whose objective is based on flavour, textures, and presentation. He was twice finalist in the famous Campeonato Nacional de Pastelería CANJOP, which awarded him the prize for the best cake and the best bonbon in the World Chocolate Master 2013 competition. He is also a contributor to specialist magazines (Dulcypas, Confiteria Española, and Pastry Revolution). Speaker and lecturer at various national and international courses and seminars.
... And many more
Price of the Master’s Degree Course:
The fees for the master’s degree course are €11,100 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 or needing to withdraw).
• €4,380 as a reservation fee payable at the time of confirmation of admission.
• The remainder of the fees is payable in 3 instalments of €2,190 during the academic year.
*This amount is subject to some variation ahead of the next edition
The centre has special financing agreements with various financial organisations (with the possibility of repayments over a maximum of 6 years).
SUPPORT WITH STUDENT EMPLOYMENT
In order to support students with their search for employment during or following their studies, they will receive information relating to the career opportunities available in the faculty.
Likewise, during their stay, students may apply for the study-employment grants offered by the faculty and lend their services to the different departments: R&D, operations, coffee shop, etc.
Interested students should make the online registration and pay the registration fee. In addition, the following documentation should be sent to firstname.lastname@example.org
A minimum experience of 1-2 years in patisserie retail and manufacture, or in a restaurant desserts section is desirable.
Enquiries and further information from: email@example.com
New residence opened in the academic year 2017/2018.
Located just a step away from the Basque Culinary Center and with excellent downtown connections, the residence has 73 well-equipped studios designed for those who desire luxury student living. All rooms feature the latest trends in interior design and technology and include double beds, flat screen TVs, modern furniture, in-room kitchenettes, private bathrooms, and outward facing views. The facilities are also equipped with a fitness center, meeting and study rooms, a large shared kitchen space for culinary practices, as well as a community living area where residents can socialize and relax.
Some of the amenities include:
Students from European Union member countries, and 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 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 advise that the 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 Oficina de Extranjeros of Donostia-San Sebastian. This students’ office of the BCC will provide the necessary information to students in this regard.
Through the MU Sports Service, students can access team sports as well as individual sporting activities and Group trips (weekend skiing, surfing trips….).
Donostia-San Sebastian also has an extensive offer of municipal sporting facilities. The Kirol Txartela (sport card) permits access to all the city’s municipal facilities at a very economical price. For more information, go to the following link.
Information on the COST OF LIVING in San Sebastian is given below:
The best way to get 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.
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
During their study years, BCC students will have access to the BCC Student APP. Through this APP students will be informed about grants and scholarships, job opportunities, extracurricular learning opportunities, events, invitations to exclusive Master Classes... They will also be informed on student discounts, BCC Cafeteria or Restaurant reservations, transportation, etc.