This course is for you if you are passionate about pastry, if you work or would like to work in a pastry business, coffee shop, or hotel, or if you are engaged in the food sector R&D&i. It is also for you if…
In this course you will learn the basics of formulating pastry recipes from scratch using the B·Concept method, especially those that are water-based, such as mousses, creams and compotes. We will work with essential ingredients, such as chocolates, nuts or fruits, and from them we will start to build textures using the four basic pastry techniques.
We will always work from our personal perspective of pastry; healthier, lighter, and tastier. Also, the B·Concept method will allow you to create your own recipes to suit your needs, whatever they may be.
In addition to acquiring all this theoretical knowledge, during the days of the course you will work in a team to put into practice what you have learnt and create new recipes. Finally, you will be able to enjoy a full buffet of 8 pastry preparations.
TÉLÉCHARGEZ LE PROGRAMME DU COURS EN FRANÇAIS
A brief introduction about the three fundamental pillars of our pastry. You will have access to this online content, so that you are able to re-watch it whenever you want to and from anywhere.
We will begin the on-site course by learning which are the traditional and most used pastry ingredients and the importance of understanding their molecular composition.
We will continue by explaining the four texture creating techniques: emulsification, thickening, gelation, and aeration.
Next, we will share a brief introduction about the B·Concept method and the step-by-step process to formulate recipes from scratch. We will compare classic recipes with recipes formulated by our team, to understand the differences between them and the improvements we have achieved.
From the second day of the course on, we will work with gelling agents. We will go through the different gelling agents that we can find in the market, and we will formulate recipes from scratch by working in teams.
On the third day of the course, we will learn about creamy textures, which we mainly achieve when using two texture creating techniques: emulsification and thickening. We will learn about the texturizing agents involved in creamy textures, and we will also put the theory into practice.
On the last day of the course, we will learn about airy textures, and we will experiment with classic and modern meringues, made with different ingredients (eggs, dairy, vegetable proteins, etc.) and sweetened with different types of sugars and fibers.
To finish the course, we will taste the recipes (within the final products) that we worked with during the course. We will comment the results, and we will turn in the Training Certificates.
This is a timetable of the course’s day itinerary. Please note that it may vary slightly, depending on the needs of the group or the ingredients available at the time of the course.
The course is 32 hours long, distributed into 4 training days.
The schedule is from 8:00 to 17:30, with breakfast and lunch breaks.
It is not necessary for you to have previous experience or knowledge, although it is important that you are eager to learn!
It is an ideal course for those who are getting started into the pastry world; and also, it is a perfect course for those pastry professionals who wish to improve and reinvent themselves within the pastry sector, by acquiring new knowledge and skills of great value.
The course is based on theoretical and practical explanations by the chef, while he/she prepares the recipes with the help of the students.
We will use basic ingredients like chocolate couvertures, nuts, fruits and fruit purées, and also technical ingredients such as fibers (pectins, citrus fiber, chicory root fiber…) and other texturizing agents. In all cases, accessible ingredients or alternatives will be provided for all people and markets.
Comfortable work clothes. We will provide you with an apron at the beginning of the course.
Of course! Spots are limited so that we can guarantee an immersive and close experience with our team.
Yes, breakfast and lunch on all days of the course are included.
A few days prior to the start of the course, we will ask you about your food allergies or intolerances in order to adapt the menus.
The course takes place at Jordi Bordas Pastry School, located in Viladecans (Barcelona, Spain). The exact location will be informed on a date closer to the start of the course.
You can come to Viladecans by train, bus, or taxi, depending on where you come from or where you stay. In any case, we will inform you in detail how to get here during the days prior to the course.
There are several hotels and tourist apartments in Viladecans and its surroundings. If you have any doubt, we will be pleased to help you choose.
Payment is made in two installments. The first payment is for the pre-registration, and it is done immediately to reserve your spot on the course. (Remember that spots are limited). The second installment will be paid 15 days before the start of the course.
The price includes breakfast, lunch, recipe dossier, and product tasting.
You have 15 days to cancel your registration, as long as there is at least one month left before the start of the course.
If the course gets canceled for our school’s reasons, such as some type of indisposition or illness of the instructors, or because the minimum number of participants is not reached, the school returns the amount paid for the price of the course. In any case, we recommend contracting cancellation insurance for flights and/or accommodation, since under no circumstances will the school be responsible for these expenses.
If you have any problem while enrolling, you can contact us to find the best solution by sending an email to info@jordibordas.com or by calling +34 93 611 20 70.