INTENSIVE PASTRY DIPLOMA

BARCELONA - SPAIN

Monthly: from 25th July to 21th August, 2022

INTENSIVE PASTRY DIPLOMA

BARCELONA – SPAIN

Monthly: from 25th July to 21th August, 2021

INTENSIVE PASTRY DIPLOMA

FROM JULY 21th TO AUGUST 25th, 2022 

BECOME A PASTRY CHEF

LEARNING FROM THE BEST CHEFS IN BARCELONA

 

The intensive pastry chef course has been created for all those who want to enter the world of pastry in a professional way or complement their culinary arts with knowledge of pastry. With a duration of one month, the pastry chef  course is indicated for people who do not have much time during the busy year and need specific training in professional pastry in a short period of time.

Without previous knowledge, the intensive pastry chef course begins with the knowledge of raw materials in its theoretical classes and little by little they enter more technical concepts. In the same way, for the practical part, the course begins with the most basic elaborations. In small groups of 10 students you can enjoy the full attention of your teachers and learn pastry in a pleasant environment.
Get ready to become a great pastry chef with the best pastry knowledge base from the great chefs of Spain.
At Be Chef – Pastry School we have developed an intensive pastry chef course program that covers all the skills that a pastry chef needs to know in order to work in the profession and be trained to perform professional pastry tasks.
In addition, once the pastry chef course is finished, the student has access to the school’s online platform to complement their knowledge with 120 hours of pastry video lesson content.
Endorsed by the most prestigious pastry chefs in Spain, Be Chef has the best teachers in each area so that you can develop as a great pastry professional.

 

GENERAL INFORMATION OF THE PASTRY CHEF COURSE

  • Chef instructor for the course: Hans Ovando, Elena Adell.
  • Start:July 25th, 2022
  • Finish: August, 21th, 2022
  • Maximum 8 students per class.

 

  • Schedule:
          • Monday and Tuesday : From 8:00 to 14:00h (practical classes).
          • Monday and Tuesday : From 15:30 to 17:30h (theoretical classes).
          • Wednesday to Friday from 08:00 to 15:00 (30min brunch)
          • Saturday from 09:00 to 14:00.
  • Practical and theoretical course with 300 hours divided in:
          • 180 practical hours in Be Chef Pastry School, Barcelona.
          •   20 hours of theory and other subjects.
          • 120 hours of offline contents.

 REQUIREMENTS FOR THE PASTRY CHEF COURSE

  • Have a lot of desire to learn.
  • Understand and speak english.

CERTIFICATION

Be Chef Certificate – Pastry School accrediting:
«Pastry course “ Pastry chef training ”».

CHEFS AND TEACHERS OF THE PASTRY CHEF COURSE

Chef Hans Ovando

Chef Elena Adell

Chef Carles Mampel

Chef Toni Rodríguez

Óscar Orce

Chef Michel Willaume

Chef Hans Ovando

  • Director of Be Chef – Escuela de pastelería.
  • MMACE 2008 (Best chocolatier in Spain)
  • WCM Paris 2013 (World chocolate master Spain)

Chef Elena Adell

  • Co-founder of Be Chef Pastry School
  • Pastry chef in Bubo (Relais Dessert) and Sant Croi (Best Croissant 2008-2019.

Chef Toni Rodríguez

  • Specialist in Vegan Pastry.
  • Founder and director of “Toni Rodríguez Academy”.

Chef Michel Willaume

  • World champion in the competition “Coupe du monde de la pâtisserie” (World cup of pastry).
  • Modern french pastry chef.

Chef Carles Mampel

  • M.M.A.P.E. 1999 “Best artisan pastry chef on Spain in 1999”.
  • Founder and executive and pastry chef in Bubo (Relais Desserts).

Óscar Orce

  • Team leader creator
  • Business coaching.

Chef Hans Ovando

  • Director of Be Chef – Escuela de pastelería.
  • MMACE 2008 (Best chocolatier in Spain)
  • WCM Paris 2013 (World chocolate master Spain)

Chef Elena Adell

  • Co-founder of Be Chef Pastry School
  • Pastry chef in Bubo (Relais Dessert) and Sant Croi (Best Croissant 2008-2019.

Chef Toni Rodríguez

  • Specialist in Vegan Pastry.
  • Founder and director of “Toni Rodríguez Academy”.

Chef Michel Willaume

  • World champion in the competition “Coupe du monde de la pâtisserie” (World cup of pastry).
  • Modern french pastry chef.

Chef Carles Mampel

  • M.M.A.P.E. 1999 “Best artisan pastry chef on Spain in 1999”.
  • Founder and executive and pastry chef in Bubo (Relais Desserts).

Óscar Orce

  • Team leader creator
  • Business coaching.

OUR STUDENTS OPINIONS

JOSUÉ DAVID CRUZ  MATARRITA

BLENDED PASTRY COURSE

BEST FINAL COURSE BUFFET

“From the first moment I took a masterclass with you, I was enchanted by the passion and love that you transmit for the trade. They form an excellent group of professionals with high-level classes.

The distance pastry course is a very complete course where you are taken from the base of pastry and week by week you raise the level and progress in culinary skills”.

DANIELA MARIANA ALI

BLENDED PASTRY COURSE

“RECOGNITION OF ACADEMIC EXCELLENCE”

“The school is very up to date. It gives the possibility of being able to study from anywhere in the world. The course is very didactic, very broad, in the sense that you see much and in detail everything that is pastry making. From the chefs… professionalism, dedication above all else. I’m super satisfied!”.

LANA SERRA

PROFESSIONAL PASTRY CHEF COURSE

“I think that I have learned and practiced good techniques from all points of pastry. I leave the course having learned many pastry skills.

Regarding the teachers, they are two professionals who earn the respect of their students, who value their work and are willing to teach”.

Mª DE LOS ÁNGELES PEÑA

BLENDED PASTRY COURSE

“It is an excellent course, very complete. Although the distance course is fantastic, I recommend the blended one.

Great quality of teachers, dedicated with great knowledge, patience and endorsed by a great journey in the pastry world.

If there is something that I value a lot, it is the vocation. They teach their profession with great love, giving it their all.

An exceptional school”.

 


ANA-KRISTINE TATISHVILI

BLENDED PASTRY COURSE

“The school is very welcoming and well organized, with all the necessary equipment for the development of the classes.

This course focuses on the most challenging parts of pastry making, making them understandable to me.

Hans is very energetic and Elena is very careful and attentive. They are both really motivated to give you the best experience you can ever have. They go out of their way to make you feel at home”.

 

OPEN REGISTRATION!

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