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3-month program to learn about the best Catalan
traditional bread, pastry, cakes, and chocolate
confections with innovations and new technology.


Code program 33-000


3 months


Manresa (Barcelona)


September – December 2024


14.500 €

Opening application

March 1st 2024


June 1st. 2024

Application requirements

Resume/Appl. Form/Appl. Fee

Semester Syllabus

Code course 1324016

1. Context

The evolution of Catalan and Spanish pastry: traditional vs. modern.

Code course 3324016

2. Basic ingredients and essential techniques

Code course 8324016

3. Classic cakes and traditional sweet recipes

Panellets, Torrons, La Mona, Pâte à choux, Catalan tea pastries, Entremets, Ice-cream, and traditional confectionery products.

Code course 5324016

4. Baking products, sweet and savory products, yeast-raised doughs

Different types of bread, puff pastry, and viennoiserie (Ensaïmada, Coques i Tortells, Croissant, Brioix…), and Catalan Hors d’oeuvre.

Code course 9324016

5. Restaurant desserts

Traditional Pastry: Crema Catalana, Pijama, Mel i Mató, Cheescake, Flam… Modern Pastry: molecular pastry (foams, spherification,…), and new plating techniques.

Code course 11324016

6. Introduction to the Chocolate world

Tempering technique, flat chocolate design, chocolate bonbon, chocolate molds, and artistic design.


Theoretical basis and practical hands-on learning experiences to solve professional and personal challenges, encouraging self-reflection and conversations about  Catalan gastronomy.

To understand our cultural background, our learning tools and strategies will be focused on real life demands that involve the student’s contact with the people who are launching these requests (other students, external collaborators, companies, local producers, chefs, etc…). Using different techniques and methodologies, all participants will create elaborations, ranging from traditional to modern, in order to experience authentic Catalan everyday cuisine.

The program will follow many common and interdisciplinary experiences, such as lectures, show cooking, producer visits, workshops, problem-solving learning, and activities that involve adaptability to changes or promote content creation through collaborative learning and personal background.

Asstesment system

The competence and training evaluation focuses on the students’ process to learn, How they performtheir performance and their doing.

The quality of their process will be assessed evaluated day in and day out day after day, including their attendance, creativity, communication skills, adaptability, and respect.

Their learning improvements when in front of their own mistakes will also be evaluated, as well their attitude towards their mates and teachers, towards possible challenges and how they face and solve them.

Their learning progress, in the face of their own mistakes, will also be assessed, as well as their attitudes towards their mates and teachers, toward possible challenges, and how they confront and resolve them.

Last week of the Program the students will work out a final project challenge to check all they have learned. refrased

In the final week of the program, students will complete a final project challenge, to check everything they had learned.

Individual activities ___ %
Team work ___ %
Final project ___%
Attendance and attitude ___ %

  • Students presenting chocolates in pastry laboratory.
  • Student taking bread out of the oven
  • Teacher and students preparing bread dough
  • Teacher giving theoretical presentation to students
  • Students reviewing techniques on computer
  • Burning the sugar of the Catalan cream
  • Sant Jordi Cake
  • Lyonnaise cake