Do you want to become a Pastry Chef?

Master the sweet flavours of the kitchen and the secrets of their preparation.

Next master edition will start in October 2018!

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 at the Chocolate Academy in Paris and study visits to producers, restaurants or foods industries specialising in patisserie.

Duration: 60 credits. 1,500 hours

6-months training + practical sessions


  • 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
  • +1 You will acquire all the training that a chef requires to specialise in the world of restaurant patisserie and dessert cookery.


Aimed to:

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.

Programme objectives:

  • 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.


TERM TIMES: from October to March

PRACTICAL SESSIONS: from April to June

TIMETABLE: Monday to Friday from 15:00 to 20:00


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.

Excursions and Study Visits

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

  • Masterclass on restaurant desserts by Miquel Guarro
  • Factory visit
  • Visit chocolate factories, manufacturers and patisseries of Paris

Project and Practical Sessions

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 has 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.

Teachers and guests

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.
  • Iñigo Murua: lecturer of patisserie and bread baking for the gastronomy faculty of the Basque Culinary Centre, with previous research experience in various companies within the desserts industry.
  • 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.

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 the 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 the 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 the 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 a 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, a 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 a 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

The small group format facilitates the interaction and debate with the guest lecturer or speaker

Fees / Grants

The fees for the master’s degree course are €10,600 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).
  • €4,180 as a reservation fee payable at the time of confirmation of admission.
  • The remainder of the fees is payable in 3 instalments of €2,090 during the academic year.

*This amount is subject to some variation ahead of the next edition

Financing Options

The centre has special financing agreements with various financial organisations (with the possibility of repayments over a maximum of 6 years).

Options for discount

Refundable (partly or wholly) through the Fundación Tripartita.

Assistance for 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.

Support for 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.


* The candidates may submit their candidacy throughout the year, even though the official open enrollment period is in the month of January.

1 Pre- Registration

  • Complete the Application form and send it either by e-mail or ordinary post.
  • Documentation to be attached to the application is specified in the registration

2 To complete the different steps of the selection process

Step 1: accreditation of education and experience

The Selection Board will assess:

  • Degree in gastronomy or equivalents
  • HNC and HND education in cookery and catering
  • Higher education in patisserie
  • Another non-regulated patisserie, cake making, and dessert cookery studies carried out in prominent centres.

A minimum experience of 1-2 years in patisserie retail and manufacture, or in a restaurant desserts section is desirable.

Step 2: Contrasting Interview

The Selection Board will individually interview candidates who have completed step 1 in order to assess their specific knowledge, discuss the information provided and the educational concerns of the candidate. If necessary, candidates will be required to provide additional information such as the production of a video or knowledge test that can demonstrate their qualities, abilities and skills in the kitchen.

Step 3: evaluation of motivation and personal aptitudes

The Selection Board will assess the motivation, as well as the personal aptitudes, that will enable students to succeed in this training process. Personal statements will be taken into account for this purpose.

Once the 3 steps of the selection process have been completed, candidates will be awarded a final mark. The 18 candidates with the highest marks will be admitted

3 Payment of the reservation fee

Candidates who complete the process will be informed of their results indicating whether they have been admitted or placed on the reserve list.

In certain cases, applicants who have been accepted will be required to attend, prior to the start of the master’s degree, a compulsory course intended to provide the same level of knowledge to ensure their success in this rigorous programme. Failure to achieve this level will result in the offer being withdrawn.

Candidates who have been admitted will be asked to pay the reservation fee before formalising the registration.

It is important to emphasise that:

The period for registration will remain open until all places have been allocated. The maximum number of students to be admitted is 18.

The first selection of applications will take place from the opening of the registration period until the middle of July 2016. Applicants will be notified as and when the Board completes their assessments.

Replies to applications received after that date will be sent as soon as practical.

In the case of foreign students, the letter of acceptance and all other information necessary to apply for visas will be supplied to successful candidates once they have paid the confirmation of registration fee.

Enquiries and further information from

Program taught in:

See 6 more programs offered by Basque Culinary Center »

This course is Campus based
Start Date
Oct. 2019
6 months
10,600 EUR
By locations
By date
Start Date
Oct. 2019
End Date
Mar. 31, 2019
Application deadline

Oct. 2019

Application deadline
End Date
Mar. 31, 2019