Master in Artisan Baking and Oven Management
L'Hospitalet de Llobregat, Spain
DURATION
10 Months
LANGUAGES
Spanish
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Oct 2024
TUITION FEES
EUR 12,500 / per year
STUDY FORMAT
On-Campus
Introduction
The Master in Baking and Factory Management provides a deep understanding of the ingredients, processes and techniques necessary to create quality products. This not only improves the quality of baked goods, but also allows for more effective resource and production management. The ability to optimize baking processes not only impacts product consistency, but also operational efficiency and profitability.
With the program, students will take a tour of the different types and techniques of bread, including kneading, fermentation, shaping and baking, as well as the use of high-quality ingredients, encouraging creativity and innovation, graduating to stand out in the baking industry, whether as expert bakers, baking entrepreneurs, culinary educators or management professionals in the baking business.
This master's degree is not only about honing skills in making bread and baked goods, but also offers a holistic perspective that can be invaluable in understanding the baking business as a whole. Beyond mastering artisanal techniques, this type of training provides knowledge that extends to the efficient management and operation of a bakery, transforming the baker into an informed and capable entrepreneur.
Objectives of the Master in Artisanal Baking and Bakery Management
The main objective of the master's degree is to provide students with a deep and specialized understanding of traditional and artisanal baking techniques. It is designed to offer training in creating high-quality breads and baked goods using traditional methods and advanced techniques. During the program, students will learn to stand out in the baking industry, whether as bakers, entrepreneurs or bread professionals.
- Know the origin and tradition of the preparations: The master's degree seeks to provide students with in-depth and practical knowledge of artisanal baking techniques and their historical evolution, including the preparation of doughs, fermentation, forming and baking of traditional breads and specialties.
- Learn to make artisanal breads and pastries with bakery ingredients, additives and improvers: Students will learn about the different types of flour, yeasts, secondary ingredients, and their influence on the quality and flavor of bread. This includes the study of whole wheat flours, natural fermentations, and other ingredients.
- Know the nutritional value of the different derivatives of artisanal bread: Explore the relationship between baking and nutrition, and learn to develop healthier bakery products, taking into account dietary and health considerations.
- Know the specific machinery and the latest innovations applied to artisanal baking for your application.
- Develop a business plan touching on the key areas to start and consolidate businesses linked to artisanal baking.
¿Por qué estudiar en Barcelona Culinary HUB?
- Reconocimiento Internacional y Profesional
- Especialidad entre cocina y management
- Barcelona, nuestro punto de encuentro
- Visión Global
- Red de contactos internacional
- Colaboración con empresas del sector
Admissions
Curriculum
Bloque 1
History and Fundamentals of Bread
History of Bread
In this Block, students will review the history of baking from the Neolithic to the great civilizations. We will take a trip through time, since bread is the history of humanity. Afterwards, bread in the Middle Ages will be addressed, followed by a journey through the three monotheistic religions, in the 21st century, where new cereals were introduced for new times. An immersion of what social revolutions meant, breads in times of war. Finally, it will end with a review of the new times and new uses of bread. This Block will cost practical application in the workshop.
Bloque 2
Baking Technique and Processes
Nutrition, Food Composition, Digestibility
Fundamental concepts of nutrition and macronutrients (proteins, carbohydrates and fats) will be raised, as well as nutritional needs and dietary recommendations that will help lay the foundations for understanding the role of bread in the diet. Likewise, the traditional ingredients used in making bread will be studied and analyzed and how these could be substituted or modified to improve its nutritional quality. For its part, the processes of digestion and absorption of nutrients will be addressed and how culinary processes, such as fermentation or cooking, can impact the digestibility of food. The methodology of this Block is mixed: theoretical and practical in the workshop.
Machinery, Workshops and Establishments
The Block focuses on the comprehensive operation of an artisanal bakery workshop, addressing everything from the minimum necessary machinery to the implementation of advanced technologies that allow the automation of processes. The criteria for the selection and maintenance of specific equipment in the workshop will be addressed (kneaders, ovens, controlled fermentation machines, dough dividers that preserve fermentation); Workspace design according to workflows and safety and hygiene regulations. As well as technical and sanitary requirements for the sales establishment, including storage conditions and optimal presentation of the product. The methodology of this Block is based on external visits.
Bread Ingredients and Regulations
In this Block, in a current bakery context, the bases and bromatology of the basic and priority ingredients in bakery will be known, as well as their biological functions and what they contribute to the product. In addition, the raw materials and the chemical reactions that occur between them will be delved into, as well as the varieties that exist for the same ingredient, origin and Food Safety and Regulations that govern their use.
Traditional Breads
It focuses on the preparation of traditional bread according to different cultures and geographical areas. In addition, we will see the techniques used to create different traditional breads in an artisanal way, differentiating between types of flour, enriched doughs, baker's proportions according to type of bread, etc. The bakery of preferments, sourdough and traditional bakery classics such as oil cake, candeal bread, Galician bread, country bread, etc. All of this brings together the jewel of the Spanish bakery.
Alternative Breads
In this Block we will cover the current demands in the bread world by making more special breads, creating recipes such as rye bread, Danish bread, and preparations worthy of haute cuisine such as walnut and raisin bread, bacon bread and coca de vidre, among others. others.
Adapted Breads
In this Block, the need that has led to the trends and dietary difficulties caused by the ingestion of gluten and intolerances will be addressed. Alternative bakery recipes will be made for people with dietary restrictions, where taste, flavor and quality prevail. We will immerse ourselves in the world of alternative ingredients, as well as technological ingredients to provide products with the same gastronomic quality, so that they satisfy the new expectations of clients and consumers.
Artisan Pastries
This Block explores specific techniques such as precise kneading and rolling to obtain perfect layers in croissants and derivatives, to the particularities in fermentations and preparations such as croissants, brioche and derivatives. In addition, there will be an immersion into current trends in advanced pastries such as Kouign Amann. Finally, there will be an exploration of savory pastries, both in filling and forming techniques.
Bloque 3
Bread Business
Plan de Negocio
This Block will provide students with the necessary skills to develop solid strategic planning, which allows the creation and successful growth of an artisan bakery. Strategies will be explored to identify market opportunities and address challenges specific to artisanal baking.
Web and establishment design
This Block will provide tools to boost the business on the Internet, from conceptualization, planning, to choosing the ideal technological platform to have a successful online presence. Different technological alternatives in the market will be analyzed and a website will be created with all the basic elements that allow us to enhance the reach and business opportunities in the digital market.
Bloque 4
Trabajo Fin De Máster
Students will have the option to choose between 3 possible TFM:
Development of a business plan focused on a general public or special dietary needs with a final tasting of the product on which the final work has been focused and developed.
Program Outcome
Resultado del Programa
Titulación Del Máster en Formación Permanente
Las personas que superen la evaluación del programa y cumplan los requisitos académicos establecidos por la UB obtendrán doble titulación: El título propio de la UB (Universitat de Barcelona) y la titulación del Barcelona Culinary HUB.
Para obtener la titulación propia de la UB es necesario disponer de Titulación Universitaria de Grado (Ingeniería, Licenciatura o Diplomatura). En caso de no disponer de una Titulación Universitaria de Grado, una vez superadas las diferentes evaluaciones, se obtendrá un diploma de extensión universitaria de la UB.