We believe that it is necessary to make our approach to training known, for the information of our students, their families and the confectionery sector in general.

First of all, we should mention that our training model is based on a complementary SCHOOL-OCCUPATIONAL approach and so with the exception of the first course we advise our students to combine attendance at the School with work at a patisserie from the second course onwards. With this in mind, course times are designed to make academic training compatible with work experience.

The content of our training programme is based on high quality artisan confectionery. We therefore teach our students to work with the finest raw materials and natural products, rejecting substitutions and working systems based on semi-prepared products of industrial origin.

However, we do try to keep up-to-date in terms of the creations and innovations that take place in the world of confectionery so we can incorporate anything that we believe is necessary into our study plans in order to improve them.

We also offer a series of complementary subjects (diet and nutrition, food hygiene, design and fine arts, business training, etc.) which we believe are indispensable for the all-round training of our students in every sphere of the world of confectionery.

We believe that by taking proper advantage of the training they receive, all our students will be able to find a job in the confectionery sector.

Consolidating our project

After 30 years of imparting vocational training courses in confectionery, first in the premises at 32 Calle Condal, the headquarters of the Barcelona Confectionery Guild, and now consolidating, little by little, the new facilities in the premises next to the Chocolate Museum, the Confectionery School of the Barcelona Guild is continuing its fundamental objective of always providing the very best education, and training the professionals of the future to the highest level.

Every year we strive to ensure that the first course of the four that make up the basic programme is full, with a capacity of 60 students. This is particularly motivating in that it allows us to believe we are on the right road, and encourages us to continue with this dynamic for the future welfare of our profession. The premises we now occupy offer great possibilities for expanding our classes and thus achieving our short and medium term objectives. The endorsement of our courses by official Vocational Training entities is a project that we hope will soon be definitively achieved.

We therefore believe that our syllabus is the best in terms of Vocational Training in Confectionery and we are certain that, as on every course, our classrooms will be filled with enthusiastic young people who will go on to become the magnificent professionals that the confectionery sector needs.