Master’s
Advanced Pastry Master’s
This course is limited to 15 students per group. It is aimed at professionals in the sector who want to achieve a high level of specialisation. Students who successfully complete the course will obtain the school’s own Advanced Pastry Master’s degree.
Course features
- During the course, a professional visit will be made to some of the best pastry shops in Paris.
- This programme will allow you to enter the job market quickly and develop your professional career successfully.
- During breaks, students will enjoy a coffee break courtesy of the institution.
- Semi-freddo cake of free creation
- Dessert in a glass: one glass dessert of free creation
- Tea pastries: three types (two free creation types and one macaron format)
- Cake: one large cake of free creation or three small ones
- Bonbons: three types of bonbons, one free creation bonbon, one dipped bonbon, one moulded bonbon
- Classic decorated cake: a classic cake decorated and inscribed with the student’s name
- Artistic chocolate piece
- Puff pastry: a puff pastry cake decorated with fruit
- Artistic sugar piece
- Plated desserts: one free creation plated dessert
- Savory appetizers: three types (one with savoury croissant dough, one with savoury choux pastry, and one free creation)
- Application of silicone moulds in pastry, chocolate and sugar work
- Application of flavours, textures and plating in sweet products
- Application of chocolate textures and decorations. Michel Willaume, international consultant for the chocolate brand (Dobla).
- Application of textures and gelling agents, pectin and thickeners in pastry
Scientific research work directed and supervised by:
César Romero.
Technical advisor, an expert in formulation processes in pastry and ice cream, with the aim of introducing changes that improve the final product result, as well as scientific disciplines such as biochemistry.
Luis Concepción.
Gastronomic journalist, editor of the magazine Arte Heladero and contributor to the publications Dulcypas, So Good and Saber y Sabor. He has extensive experience in directing books on sweet gastronomy. Doctor Cum Laude in Communication, he is an associate professor at the UOC (Open University of Catalonia), the University of Alicante, and a researcher at the Blanquerna Faculty of Communication.
Núria Torres.
Graduate in Food Science and Technology (UB), responsible for R&D in several companies, she is an expert in the process of developing new products and improving existing ones. A technologist by profession and pastry chef by vocation, she joined the school’s team in 2024.
Professional vision
Trained students
Member professionals
Job placement
Bookings and enrolments
- Applications will be processed in strict order of registration and subject to the limited number of places available in each course.
- Once the master’s programme is completed, the students with the highest grades in Window Display and Scientific Research Project are awarded a scholarship to attend two weeks at The Culinary Institute of America in New York. This year, we will also offer the opportunity to undertake an internship in Dubai thanks to the company Ricart.
- Attendance at the school’s courses requires the mandatory use of the official uniform and tools, as well as acceptance of the internal regulations and the school’s financial and administrative conditions.
- The School Board reserves the right to modify, cancel or alter any scheduled activity if circumstances require it, always respecting students’ rights. The Board will review and decide on any unforeseen cases.
Important: The school may make any changes to the academic calendar due to the Expo Nadal trade fair and pastry-related events, in order to adapt schedules to the school’s needs.
Course prices
- Enrollment fee: €420 Mandatory insurance: €90
- Mandatory school materials (tools and uniform): €545
- Master’s programs: 10 monthly payments (€6,130)
- The price includes ingredients, equipment, sweatshirt and meals.
- Discount for members: all these course groups and masterclasses have a 25% discount for owners or employees of a company affiliated with the Barcelona Pastry Guild.
Payment conditions
- Payment period: From the 1st to the 5th of each month.
- 10 monthly payments: The first payment corresponds to the month of September and the last payment corresponds to the month of June. Insurance is mandatory.
- Insurance is mandatory for each course.
- If the student has paid the course fee in September and withdraws during the course, the School Board will assess a proportional refund with a 2-month penalty.
The reservation fee, as registration, is €400 regardless of the course and is non-refundable.
Accommodation
Looking for a residence to stay in during the course?
Barcelona Resident is a new student residence located next to the Pastry School. It offers single rooms with a private bathroom and outdoor access, designed with a space that combines study and rest. Rooms include symmetrical fibre optic internet, TV, a mini fridge, a large desk, air conditioning, and a spacious wardrobe. The residence also offers additional services such as a study room, a communal dining area, a laundry room, 24-hour reception, a sun terrace, and more.
EPGB students benefit from special conditions at Barcelona Resident.
We offer:
- Single room with private bathroom
- The best possible location
- Free enrollment when signing up for our student residence.