The content of the course is adapted to the syllabus design of the Intermediate Confectionery Technician vocational training course (TGMP) of the Department of Education of the Generalitat of Catalonia.

TGMP professional modules:

-Gastronomic range and supply systems I
-Designing decorations for confectionery and setting up services I
-Confectionery and bread making techniques and food storage I
-Bread and savoury pastry making I
-Patisserie and dessert products I

These professional modules are broken down into the following subjects:

•Basic notions and practices of confectionery I
•Chocolate making I
•Confectionery making I
•Savoury pastry-making I
•Bread making I
•Design and fine arts I
•Initiation to diet and nutrition
•Food hygiene I
•Study of raw materials

Schedule:

Group A: Monday-Friday, 10am-2pm
Course starts: 12 September 2006
Ends: 8 June 2007

Group B: Monday-Friday, 4pm-8pm
Course starts: 12 September 2006
Ends: 8 June 2007

Students: boys and girls aged over 16.

The content of the course is adapted to the syllabus design of the Intermediate Confectionery Technician vocational training course (TGMP) of the Department of Education of the Generalitat of Catalonia.

TGMP professional modules:

-Gastronomic range and supply systems II
-Designing decorations for confectionery and setting up services II
-Confectionery and bread making techniques and food storage II
-Bread and savoury pastry making II
-Patisserie and dessert products II

These professional modules are broken down into the following subjects:

•Cake making II
•Chocolate making II
•Confectionery making II
•Savoury pastry-making II
•Bread making II
•Design and fine arts II
•Diet and nutrition I
•Food hygiene II

Schedule:

Group A: Monday all day and Wednesday afternoons, 10am-1.30pm and 4pm-7.30pm
Course starts: 13 September 2006
Ends: 6 June 2007

Group B: Monday all day and Friday afternoons, 10am-1.30pm and 4pm-7.30pm
Course starts: 15 September 2006
Ends: 8 June 2007

Group C: Monday, Wednesdey and Thursday morning, 10am-13.30pm
Course starts: 13 September 2006
Ends: 7 June 2007

Students: People who have passed the first course or have at least one year’s experience in a patisserie workshop. In this case, the School will assess their suitability for the course by means of an entrance test.

The content of the course is adapted to the syllabus design of the Intermediate Confectionery Technician vocational training course (TGMP) of the Department of Education of the Generalitat of Catalonia.

TGMP professional modules:

-Gastronomic range and supply systems III
-Designing decorations for confectionery and setting up services III
-Confectionery and bread making techniques and food storage III
-Bread and savoury pastry making III
-Patisserie and dessert products III
-Administration, management and marketing for small enterprises I
-Occupational training and guidance

These professional modules are broken down into the following subjects:

•Cake making III
•Chocolate making III
•Confectionery making III
•Savoury pastry-making III
•Bread making III
•Design and fine arts III
•Diet and nutrition II
•Ice Cream
•Sugar I
•Plated desserts and catering services I
•Company management I
• Occupational training and guidance

Schedule:

Group A: Monday, Wednesday and Friday afternoon, 4pm-7.30pm
Course starts: 13 September 2006
Ensd: 7 June 2007

Group B: Monday, Wednesday and Friday afternoon, 4pm-7.30pm
Course starts: 13 September 2006
Ends: 8 June 2007

Students: people who have passed the second course of the study plan or have a minimum of two year of experience in a patisserie workshop. In this case, the School will assess the student’s suitability for the course by means of an entrance test.

Students who pass the third basic confectionery course can obtain the School’s “Diploma in Confectionery”.

•Decoration
•“Pastillatge”
•Aerograph
•Plated desserts and catering services II
•Sugar II
•Bank Holidays Cake
•Labelling
•Laboratory
•Company management II
•Elaboration of a “tesina” and practical works

Schedule:

Monday and Tuesday afternoon, 4pm-19.30pm
Course starts: 13 September 2006
Ends: 12 June 2007 (the shop windows will be valued on 13 June)

Students: people who have the School’s “Diploma in Confectionery” or have a minimum of three year of experience in a patisserie workshop. In this case, the School will assess the student’s suitability for the course by means of an entrance test.

Students who pass the Higher Confectionery Technician Course can obtain the title of the Pastissery school.

NOTES:

1. All the students that have finished the academic course will obtain the food handler qualification.

2. The courses, on the occasion of the celebration of the Expo-Nadal Fair and the Chocolate Show of Barcelona, will be suspended during the 2nd, 3rd and 4th October of 2006 and 19th and 20th October of 2006 respectively. Moreover, the schedules of class of the students of the superior courses will fit to the celebrations and confectioner days to be able to pay attention to their work duty.

•Fermented doughs
•Hot water doughs
•Puff pastry doughs
•Batters
•Tea cakes
•Tartlets
•Initiation to chocolate making
•Semi-freddos

Three beginner’s courses will be held during the year, coinciding with the natural terms of the academic year.

Schedule:

Monday to Friday, 10am-2pm

1st term:

Course starts: 19th September 2006
Ends: 15 December 2006

2nd term:

Course starts: 16 January 2007
Ends: 30 March 2007

3rd term:

Course starts: 17 April 2007
Ends: 1 June 2007