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              The development of the taught techniques and the elaboration of the classic cakes in the basic level allow the student to approach to haute confectionery and work in the preparation of modern cakes and pastry. The level of difficulty increases and aspects such as creativity and decoration of desserts acquire a more important role. To complete the certificate, the students must demonstrate the learnt techniques in a buffet that includes chocolates and petit fours in addition to cakes.

              Length: 147 hours
              Intakes: January, April, July and October
              Language: Spanish // English (simultaneous translation system through earphones)
              Schedule available: standard and weekend

              Programme details

              • COURSE STRUCTURE
                • Modern glazed cakes
                • Classic cakes
                • Soufflés
                • Fermented doughs
                • Boutique pastry
                • Macarons and all their secrets
                • Restaurant desserts (hot and cold)
                • Introducing confectionery
                • The tempering of chocolate and its various applications
                • Cake decorating techniques
                • Seminar for the development of skills and competencies
                • Cuisine Theory
                • Hazard and critical control points analysis (APPCC)
                • Fundamentals of Enology
              • TERMS DATES & APPLY

                Term Dates & Prices

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                2016
                Oct 3, 2016 - Dec 23, 2016 (Standard, in Spanish)
                € 6,500.00
                2017
                Mar 30, 2017 - Sep 30, 2017 (Saturday, in Spanish)
                € 6,500.00
                Mar 30, 2017 - Jun 30, 2017 (Standard, in Spanish, English)
                € 6,500.00
                Jun 29, 2017 - Sep 30, 2017 (Standard, in Spanish, English)
                € 6,500.00
                Sep 28, 2017 - Dec 22, 2017 (Standard, in Spanish, English)
                € 6,500.00
              • Pastry Diploma
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