Name:Pastry, bakery and confectionery
Level:Intermediate level professional training
Duration of the training cycle:2,000 hours
Training in the educational center:1,485 hours
Training in workplaces:515 hours

The Intermediate Vocational Diploma in Pastry at JOVIAT Culinary is a gateway to the fascinating world of pastry, baking, and confectionery, designed for those who are passionate about the sweet art of creating desserts, breads, and confectionery.

With a duration of two years, this intensive course offers a unique combination of theoretical and practical training, including 515 hours of professional internships in well-known companies in the sector.

Our program stands out for its approach to innovation , sustainability and the use of organic and local products , guaranteeing quality education aligned with the current needs of the gastronomic market.

Students will develop skills in the preparation, decoration, and presentation of pastry products, preparing them for a successful career in the pastry industry.

Schedules

Morning

Monday to Friday from 9:00 a.m. to 3:30 p.m. (approximately, varies depending on the group-class), including lunch break

Curriculum

Techniques and practices in the creation of breads and pastries.

Fundamentals of pastry and confectionery, including the preparation of bases.

Specific techniques for confectionery and sweet specialties.

Creation and presentation of desserts for the catering industry.

Development of specific bakery products, both sweet and savory.

Stock management and quality controls.

Food safety regulations and practices.

Strategies for marketing and selling products.

Detailed study of raw materials.

Preparation for entry into the world of work.

Promoting entrepreneurship within the sector.

Development of skills in English specific to the sector.

Professional internships in companies in the sector.

Value projects

Joia Cake

This project involves the creation of an exclusive cake, accompanied by packaging specially designed for it, highlighting the importance of presentation and innovation in pastry products.

Star Desserts

Students develop restaurant-style desserts with the aim of creating signature creations that reflect their own culinary identity. Throughout the process, they apply creativity while integrating the knowledge and skills acquired during the course.

Homemade Nougat

This is a project where students develop a unique nougat , applying their knowledge of ingredients and confectionery techniques to create an innovative product.

Recipe Booklet

This project consists of compiling a booklet of recipes prepared by the students , which serves both as a sample of their work and as a reference tool for future projects.

Gastronomic Offers for Gastronomic Establishments

Students develop a wide range of gastronomic offerings for pastry shops, bakeries, restaurants, hotels, and catering services, demonstrating their adaptability and creativity across different areas of the hospitality industry.

Equipment and resources

Advanced equipment for cooking, pastry and confectionery; specialized workshops, use of organic and local products, real projects such as “Home-made Nougat”, and professional internships.

grau mitja de pastisseria
grau mitja de pastisseria
grau mitja de pastisseria

Teaching staff

Daniel Pons Simon

Senior technician in cooking, services and pastry Expert in product and gastronomic innovation

Jordi Pujol Altarriba

Senior technician in cooking, services and pastry Specialist in pastry and chocolate Spanish Pastry Champion MMAPE'95

Montserrat Abelaira Castells

Higher technician in cooking, services and pastry Pastry specialist

Josep Farreny Vilar

Labor Sciences and Social Graduate Expert in technologies applied to methodology

Lidia Llopart Margenet

Anglo-Germanic Philologist International Department Erasmus+ Coordination

Gemma Cherry

Business Sciences Expert in training and job guidance

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A pioneering and innovative programme for Upper Secondary Education and Vocational Training

This project focuses on growth, leadership and personal transformation. A life subject around personal autonomy and social skills.

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Students who complete this degree receive the title of Pastry, Bakery and Confectionery Technician.

To access the cycle it is necessary to have graduated from ESO, a technical qualification, have passed the entrance exam to Middle Grade Cycles, have taken the specific course to access Middle Grade Cycles, have passed the second year of BUP, have other studies equivalent for academic purposes or have passed the university entrance exam for those over 25 years of age.

Internships are carried out daily in real pastry workshops, both sweet and savory, and restaurant desserts. They also include specific thematic internships and real services in the school’s application restaurants.

After completing the degree, students can continue their training in Intermediate Training Cycles in Cooking and Restaurant and Bar Services, Higher Training Cycles in Kitchen Management, Dietetics, or obtain a Sommelier Diploma.

Professional opportunities include working as a pastry chef, master baker, pastry chef, pizza dough and base maker, cake decorator, confectioner, pastry chef, nougat maker, candy and sweet maker, and restaurant dessert maker, among others.