Máster en Pastelería de Restaurante y Cocina Dulce
San Sebastián, Spain
Master degree
DURATION
9 months
LANGUAGES
Spanish
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
Oct 2026
TUITION FEES
EUR 13,755
STUDY FORMAT
Distance Learning, On-Campus
Fast-track counseling
By contacting the school, you'll get access to free priority counselling for any study and application questions.
Creativity, technique, and product: the essence of pastry.
The Master’s in Restaurant Pastry and Sweet Cuisine will equip you with the skills to master both classic and contemporary pastry, combining technique, creativity, and in-depth product knowledge. Designed for professionals looking to specialize in the sweet world applied to gastronomy, this Master’s program offers an immersive, high-level training experience, aligned with current industry trends and demands.
With a 100% hands-on methodology and a learning by doing approach, you will develop advanced pastry techniques such as fermentation, recipe formulation, and the creation of innovative textures. You will train in a restaurant-style environment, experimenting with foams, airs, gels, and other structures that bring unique sensory dimensions to haute pâtisserie.
As part of the Master, you will participate in a three-day Learning Journey to a leading pastry city, where you will visit renowned pastry shops and culinary spaces, gaining insight into global trends and best practices.
The Final Master’s Project will challenge you to design a team-based sweet tasting menu, which you will present to a panel of industry experts. This hands-on experience will showcase your technical and creative expertise, giving you a competitive advantage in the industry.
Upon completing the Master’s program, you will be prepared to take on strategic roles in the pastry world, such as Executive Pastry Chef, Pastry Consultant or R&D Specialist in the development of new products and gastronomic concepts.
PRACTICAL INFORMATION
- Start date: October 2026
- Registration deadline: 22nd of September 2026
- Language: Spanish
- Duration: 60 ECTS
- 18 available slots
- Campus-Based learning
- Location: Basque Culinary Center
- Academic Period: from October 2026 to July 2026
- On-site classes: Monday to Friday from 15:00 to 20:00h (CEST)
- Internship Period: from April to June 2027 (3 months)
- Type of Degree: University-specific Degree from Mondragón University, delivered by Basque Culinary Center
- Degree: Professional Master in Restaurant Pastry and Sweet Cuisine
- For inquiries and more information, click here
This Master's program is for:
- Individuals with training in gastronomy, pastry, or culinary arts (vocational training, technical studies, professional certifications, or higher education) who wish to refine their skills in the world of pastry and sweet cuisine.
- Professionals in the field of pastry and sweet cuisine working in restaurants, hotels, bakeries, or catering services, looking to innovate and expand their gastronomic offerings.
- Experienced savory chefs looking to specialize in restaurant desserts and advanced pastry techniques.
- Managers and supervisors of pastry kitchens or bakery departments, seeking to update their knowledge with the latest trends and methodologies in the sector.
- Pastry and confectionery entrepreneurs looking to build their own business in high-end pastry.
Throughout the Master’s program, participants will be able to apply the knowledge acquired in:
- Restaurants and hotels → Creation and development of signature desserts.
- Pastry shops and bakeries → Application of formulation and contemporary techniques.
- R&D departments in the food industry → Exploration of new products and processes.
- Entrepreneurship and consulting projects → Developing innovative dessert concepts.
- Master both classic and avant-garde pastry techniques for restaurant settings, balancing creativity and precision in every dish.
- Gain an in-depth understanding of ingredients and their derivatives, exploring their properties, pairings, and innovative uses, from spices and flowers to unique flavor elements.
- Acquire a solid foundation in formulation, understanding the interaction between ingredients and techniques, and applying innovative and creative processes in pastry arts.
- Develop your own pastry concept, crafting a dessert menu that meets the standards of modern gastronomy and exceeds guest expectations.
Pastry in Restaurants and Hospitality
- Head Pastry Chef in fine-dining restaurants and hotels.
- Pastry Chef specializing in restaurant desserts and tasting menus.
Pastry and Bakery Production Management
- Head Baker/Pastry Chef in pastry shops, bakeries, and confectionery businesses.
- Production Pastry Chef, developing products for direct sale or distribution.
Innovation and Development in the Sweet Industry
- Research Chef for food industry brands, focusing on R&D for sweet products.
- R&D Pastry Chef for industrial pastry, chocolate, and ice cream brands.
Pastry Consulting and Education
- Pastry Consultant for dessert projects, advising on the creation of innovative sweet concepts.
- Pastry Instructor in culinary schools and professional training programs and specialized pastry programs.
Entrepreneurship and New Business Models
- Entrepreneur in Pastry, Bakery, or Ice Cream, developing businesses with a strong brand identity.
- Innovative Pastry Concept Developer, blending classic and avant-garde techniques.
Module 1: The Cook and the Current Culinary Context
- Sensory Analysis
- Culinary Chemistry
- Sustainability Food
- Quality and Safety
- Dining Room and Service
- Restaurant Management Personal Skills
Module 2: Traditional and Modern Pastry
- Raw Materials: Eggs, Dairy, Sugar, Flours...
- Basic Creams and Fillings
- Sponge Cakes Mousses and Derivatives
- Glazes
Module 3: The Sweet World in the Restaurant
- Ice Creams and Sorbets
- Restaurant Desserts:
- The Concept
- Flavor
- Balance
- Textures
- Petit Fours:
- After a Dessert Different Presentations.
- The Setting
- Spices, Herbs, and Flowers in the Sweet World
- Contemporary Techniques:
- Foams: Fat-Based, Gelatin-Based, Starch-Based, Albumin-Based, Hot and Cold.
- Airs: Dairy-Based, Fruit-Based, Lecithin, Sucrose Esters, or Gels: Basic Gelling Agents, Gelatin, Kappa, Agar-Agar, Iota.
- Thickeners: Modified Starches, Native Starches, Gums, Algae, or The New Machinery in the Restaurant
- Fermentation Technique Updated as New Gastronomic Trends:
- Lactic
- Alcoholic Fungi: Koji, Penicillium
- Scoby: Kombucha
- Other Products: Wafer Paper, Liquid Nitrogen, Dry Ice, Quicklime...
- Pairings in the Sweet World
- The Vegetable Garden as a Creative Model
- Creativity and Innovation in Restaurant Desserts:
- The Evolution Process
- Starting Points and the Dessert's Thread
- From Thought to Plate
- New Trends
- Decontextualization of Ingredients
Module 4: Chocolate
- From Cocoa Bean to Chocolate
- Chocolate Tempering Chocolates, Truffles, and Ganaches
- Chocolate as a Unique Element in a Dessert
- Bean to Bar
Module 5: Formulation
- The Concept and Principles of Formulation
- Ganache Formulation
- Ice Cream and Sorbet Formulation
- Sponge Cake Formulation Mousse Formulation
Module 6: Bakery
- Flour, Seeds and Grains, Yeasts, and Seasonings. Water and Fats
- Traditional Doughs: Shortcrust, Boiled, Puff Pastry
- Preferments
- Fermentation Techniques
Bakery Module 7: Final Project
The project will be carried out with the aim of putting into practice the knowledge acquired in the Master’s degree, designing and innovating products and restaurant dessert experiences to solve challenges linked to creativity, technique, and economic viability.
Module 8: Curricular Internships in Companies
In this Master’s, internships are carried out in both national and international companies. You will be advised by the coordinator to evaluate options and adjust expectations. It is important to bear in mind that internships require a full-time dedication of 3 months. If you have a senior profile, you will be able to validate previous experience.
Internships will take place in top-tier establishments worldwide, including:
- Leading restaurants specializing in signature plated desserts
- High-end pastry shops and bakeries
- Catering companies
- R&D departments in the food industry