Introductory Course to Healthier Pastry

Nutritious, light, and tasty recipes

LIVE THE EXPERIENCE

The pastry of the future is already here: recipes with ingredients that "add" and not "subtract". Enter into the healthiest pastry and discover the...
  • Ingredients with a good nutritional profile.
  • Recipes suitable for the most common intolerances.
  • Modern and flavorful preparations to be implemented in any pastry business.

Key features

  • bakery_course_bconcept_online_calendar
    Dates available in Spanish If you are interested in taking this course in Spanish, please contact info@jordibordas.com.
  • bakery_course_bconcept_online_calendar
    Dates available in EnglishIf you are interested in taking this course in English, please write to us at: info@jordibordas.com.
  • Calendar
    Duration and schedule The course has a duration of 24 hours distributed in 3 days, from 8:00 to 17:30 with lunch breaks.
  • bakery_course_bconcept_online_forums
    Modality100 % face-to-face experience.
  • Place Jordi Bordas Pastry School.
  • bakery_course_bconcept_presence_group_course
    Places 15 participants to ensure quality training.
  • bakery_course_bconcept_in_classroom_attendance_participation
    Format We combine theoretical explanations with practical examples.
  • pastry_course_bconcept_in_classroom_training_trainers
    Trainers Jordi Bordas and Adrianna Jaworska.
  • bakery_course_bconcept_online_dossier_theoretical_course
    Includes Breakfast, lunch, recipe dossier and product tasting.
  • bakery_course_bconcept_online_certificate
    Qualification Training certificate issued by the Jordi Bordas School.
  • Price 760 € + 200 € pre-registration.

Aimed at

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…

  • You want to learn all about the ingredients that guide the future of pastry.
  • You want to learn how to elaborate healthier pastry recipes.
  • You want to learn new pastry techniques to obtain modern and delicate finishing touches.
  • You want to live a unique pastry immersive experience.

Syllabus

In this course you will learn how to make a collection of 7 pastry creations that comply with our philosophy: healthier, lighter and tastier pastries. Through the collection, you will discover new technical ingredients that allow us to create healthier recipes without sacrificing stability and texture.

Download the course syllabus

A brief introduction in which we will explain the importance of aligning pastry with a healthier lifestyle and in tune with customers’ needs. Practical examples will show us that a more nutritious and conscious pastry is possible.

We will review the 4 basic texture creating techniques and we will also work with our most used key pastry ingredients.

  • gluten free | lactose free

A colorful and distinctive elaboration, very creamy and refreshing. At the bottom, we find a pistachio and lime crunchy, next we find a very light mango mousse that envelops a sponge cake and a creamy; both made of pistachio with a touch of lime. As for the finishing touches, we find a mango and passion fruit creamy.

  • gluten free | lactose free

This entremets was designed for those who love high-quality intense dark chocolate. As we worked with a water base, we find a clean and defined cocoa flavor from Peru in all its textures, nuances, and aromas. It is made up of a crunchy, a cake, a mousse, a creamy, and a shiny dark glaze.

  • gluten free | vegan

This cake reminds us of the classic Bourdaloue tart and its subtle sweetness. We adapted the classic recipe to offer a cleaner and lighter tasting experience. On an almond and cocoa sablée base, we find an almond frangipane cream followed by candied pear, a creamy, and a milk chocolate mousse.

  • gluten free

One of our cheesecake versions in a tart version and with tiramisu flavor. Mascarpone cheese, cocoa and almonds are the three protagonist ingredients of this creamy elaboration. A true pleasure to our senses!

  • gluten free | lactose free

One of our favorite pairings: peanut and passion fruit. In this elaboration we demonstrate how to combine two ingredients that seem to be opposite but have a lot in common. Unique textures and flavors make this cake a special one.

  • gluten free | lactose free

Coconut, mango and passion fruit, our favourite flavour combination. This unique petit gâteau has less than 12% added sugar and less than 200 calories per serving, making it the perfect dessert for a light and tasty after-dinner bite.

  • gluten free

Never before has a cheesecake been so fresh, colourful and light. In this cheesecake we have combined cream cheese with different raspberry textures: glaze, mousse and compote. All on a crunchy almond and butter noissete base.

Course schedule

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.

Registration

Your registration includes:
  • Training Certificate
  • Recipe dossier with more than 40 recipes
  • Breakfast and meals
  • Tasting of elaborations

Course price:

  • Initial payment of 200 € to reserve your spot
  • Remaining payment of 760 € to be paid 15 days before the start of the course
The course will be 100% confirmed 45 days before the start of the course. In case of cancellation, the initial pre-registration fee will be refunded.

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Frequently asked questions

ABOUT THE COURSE

The course is 24 hours long, distributed into 3 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.

ABOUT THE REGISTRATION

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.

Contact us