Methodology

The EPGB methodology

The School offers a theoretical and practical teaching programme that allows students to train as pastry chefs and also refine their technique through master’s programmes and masterclasses based on the latest trends and the most innovative techniques. In all cases, training is delivered by a top-level teaching team and internationally renowned external professionals.

Training programmes available at the school

The EPGB methodology combines theory and practice, as well as a business-oriented vision to ensure students’ future success. It is an innovative system that includes essential areas today such as nutrition, formulation, marketing, and management, among others.

The following courses are offered at the centre:

The EPGB methodology combines theory and practice, as well as a business vision to ensure students’ future success. It is an innovative system that includes essential areas today such as nutrition, formulation, marketing, management…

The following courses are offered at the centre:

Specialised training with annual courses, master’s programmes, international programmes and masterclasses, so you can deepen your knowledge in specific techniques, develop your potential and progress confidently towards a high-level professional career in the world of pastry.

This training offer provides rigorous and practical learning, designed to strengthen your skills, enhance your talent and consolidate your professional path. A specialisation that will allow you to grow with confidence, take on new challenges and move forward decisively towards your future in the world of pastry.

1st, 2nd, 3rd year + Advanced Pastry Master’s Programme (September – June)

Chocolate Master’s Programme

Ice Cream Master’s Programme

Viennoiserie Open Week

Panettone Open week

Bean to bar Open week

Easter Masterclass

Masterclasses with renowned pastry chefs