From the most traditional elaborations to the application of the latest technologies, Pastry still is one of the most interesting specialities for those who look for a professional future in the world of gastronomy. The knowledge of the products, their properties and use, the basic elaborations (doughs, bakery, pastries) and the complementary ones (creams, sauces and stuffing), traditional confectionery, chocolate, ice cream, new elaboration techniques, decoration, presentation and the care for the taste and the aesthetic aspect of the elaborations are basic in the training of a pastry chef.
In addition to the elaboration and presentation of pastry products, in our program the student will learn how to manage production and composition operations, to apply innovation methods to the products and the pastry elaborations for the development of new products and to manage the patisserie and confectionery area in a restaurant or bakery.
The theoretical training is completed with a practical period of internships in renowned restaurants and bakeries throughout the three years.
- Duración: 3 años
- Requisitos de acceso: desde 4º de ESO o equivalente
- Titulación: Diplomado Técnico Superior en Pastelería y Repostería
- Formación privada – Título propio
Who is it directed to?
People with a passion for Patisserie and Confectionery
- People passionate about the designing and preparation of sweet products for catering services.
- High school graduates or equivalent. Previous experience is not required.
Three years of duration and classroom-based training. The Superior Diploma in Patisserie and confectionery of ESHS trains the student for the elaboration and presentation of products, learning how to drive the production and composition operations and to apply innovation methods in the products, without forgetting about the management of the pastry area in restaurants and bakeries.
Planes de estudio
| Curso 1 – Común a las tres especialidades | Curso 2- Especialidad | Curso 3- Especialidad | |
|---|---|---|---|
| Formación teórica |
Curso 1 – Común a las tres especialidades Técnicas básicas de restauración (cocina, pastelería y servicios) |
Curso 2- Especialidad Técnicas de elaboración de productos culinarios de pastelería/repostería y tecnología aplicada |
Curso 3- Especialidad Técnicas de pastelería/repostería internacional y tecnología aplicada |
| Formación práctica |
Curso 1 – Común a las tres especialidades Lectivas: Extralectivas: |
Curso 2- Especialidad Lectivas: Extralectivas: |
Curso 3- Especialidad Lectivas: Extralectivas: |
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
