Specialist Technical Diploma in Patisserie and Confectionery

Classroom-based training

Advanced patisserie and confectionery requires professionals that are up to date with the latest tendencies and that are able to work with a diverse variety of products in order to reach many different combinations, textures and flavours.

The aim of his program is to incorporate the most innovative elaboration, manipulation and presentation techniques in patisserie and confectionery to the theoretical-practical training but also to train the student in nutritional and sensorial aspects, food security and provide them with the tools that will allow them to innovate and investigate.

The theoretical-practical training is completed with a period of internships in national and international companies which will ease the student´s access to the professional pastry world with success guarantees.

 

Characteristics:

  • Duration: 2 Years
  • Access requirements: Older than 23
  • Degree: Specialist Technical Diploma in Patisserie and Confectionery
  • Private education: Degree run by ESHS

Who is it directed to?

People with a vocation in Patisserie and Confectionery

  • Entrepreneurs looking to open their own bakery
  • Older than 23, with or without experience. High school graduate or equivalent is recommended
Diplomatura Técnico Especialista en Pastelería y Repostería - ¿A quién va dirigido? - Escuela Superior de Hostelería de Sevilla

The ESHS imparts the Specialist Technical Diploma in Patisserie and Confectionery in order to train the student as an expert, focusing on the nutritional and food security aspects incorporating the elaboration, manipulation and presentation techniques to the theoretical-practical techniques. This training of two years of duration is completed with knowledge in cuisine and restaurant service in order to give the student a global vision.

Planes de estudio

Curso 1 Curso 2
Período lectivo

Curso 1

4 meses teóricas
4 meses prácticas en la Escuela

Curso 2

4 meses teóricas
4 meses prácticas en la Escuela

Período extralectivo (verano)

Curso 1

2 meses prácticas extralectivas

Curso 2

6 meses prácticas extralectivas

Contenidos teóricos

Curso 1

Técnicas de elaboración de productos (cocina y pastelería)
Tecnología aplicada (cocina y pastelería)
Tecnología de los alimentos
Nutrición y dietética
Higiene alimentaria y manipulación de alimentos
Control y aprovisionamiento de materias primas
Gestión empresarial
Historia de la gastronomía

Curso 2

Técnicas de pastelería internacional
Tecnología aplicada de pastelería
Organización de servicios de restaurante y de banquetes
Bromatología -bioquímica de los alimentos
Gestión de alimentos y bebidas
Gestión administrativa en restauración
Legislación aplicada a la hostelería
Marketing en la restauración
Sistemas de calidad aplicados a la restauración
Gestión de seguridad alimentaria
Taller de creación de empresas

Diplomatura Técnico Especialista en Pastelería y Repostería - Programa de Prácticas - Escuela Superior de Hostelería de Sevilla

Internship Program

Nuestro ambicioso programa de prácticas (Programa Worlwide Career),  así como los numerosos acuerdos alcanzados con las mejores empresas turísticas y hosteleras nacionales e internacionales, posibilitan que los alumnos de la Escuela Superior de Hostelería de Sevilla realicen cada año sus stages en los hoteles y restaurantes más prestigiosos del mundo, facilitando su inserción definitiva en el mercado laboral con un alto nivel de capacitación.

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Other Formative Programs

University Training

  • Hotel and touristic business management
  • Kitchen and nutrition management
  • Master in Hospitality business management and administration (MADEH)
  • Master in Hospitality Management

Technical Training

  • Superior Diploma in Cuisine and Gastronomy
  • Superior Diploma in Patisserie and Confectionery
  • Superior Diploma in Restaurant Services and Sommelier
  • Specialist Technical Diploma in Cuisine and Gastronomy
  • Specialist Technical Diploma in Patisserie and Confectionery
  • Specialist Technical Diploma in Restaurant Services and Sommelier

Specialised Training

  • Restaurant Services Expert
  • Cuisine Expert
  • Patisserie Expert
  • Professional Course in Cuisine for Restaurants
  • Professional Course in Patisserie and Confectionery
  • Superior Course in Spanish Gastronomy and Culture
  • Improvement in Culinary Techniques – Level 1
  • Improvement in Culinary Techniques – Level 2
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