Diploma Avanzado de Pastelería Profesional (por niveles)

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Diploma Avanzado de Pastelería Profesional

(por niveles)

Si quieres estudiar a tu ritmo, sin depender de las fechas, parando entre un nivel y otro por alguna razón, puedes optar por estudiar por niveles, realizando los pagos no de todo el curso, sino de cada nivel por separado. 

 

También puedes apuntarte solamente a los niveles que te interesen para tu crecimiento profesional, sin necesidad de realizar todo el curso entero. 

 

El acceso a cada nivel será de 60 días, con posibilidad de realizar consultas a los profesores y los compañeros de curso sobre los temas estudiados mediante los foros, realizar los tests de autoevaluación y enviarnos tu trabajo para la evaluación del profesor.

 

Cada nivel consiste de 4 módulos formativos, con diferentes recetas, técnicas a aprender, fichas técnicas para descargar, y por supuesto, videolecciones detalladas con nuestros chefs-profesores. Duración de las video-lecciones de cada módulo formativo es entre 60 y 90 minutos en total. 

 

¡Esperamos que encuentres aquí todo lo que necesites para poder crecer profesionalmente!

[/et_pb_text][/et_pb_column][et_pb_column type=”1_2″][et_pb_image _builder_version=”3.22.7″ src=”https://pastry.ideared.eu/wp-content/uploads/2019/07/unnamed-7-2.jpg” z_index_tablet=”500″ /][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section bb_built=”1″ prev_background_color=”#000000″ inner_width=”auto” inner_max_width=”none” next_background_color=”#000000″][et_pb_row][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Elaboraciones avanzadas con masa sablé” _builder_version=”3.22.7″ title=”Nivel 1 ” url=”https://www.pastrycampus.com/cursos-pasteleria-online/elaboraciones-avanzadas-con-masa-sable” url_new_window=”on” image=”https://pastry.ideared.eu/wp-content/uploads/2019/05/18002694068_f1aea468e4_o.jpg” text_orientation=”center” header_font=”|700|||||||” text_shadow_horizontal_length=”text_shadow_style,%91object Object%93″ text_shadow_vertical_length=”text_shadow_style,%91object Object%93″ text_shadow_blur_strength=”text_shadow_style,%91object Object%93″ header_text_shadow_horizontal_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_vertical_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_blur_strength=”header_text_shadow_style,%91object Object%93″ body_text_shadow_horizontal_length=”body_text_shadow_style,%91object Object%93″ body_text_shadow_vertical_length=”body_text_shadow_style,%91object Object%93″ body_text_shadow_blur_strength=”body_text_shadow_style,%91object Object%93″ z_index_tablet=”500″]

Elaboraciones avanzadas con masa sablé

[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Elaboraciones avanzadas con masa choux ” _builder_version=”3.22.7″ title=”Nivel 2 ” url=”https://www.pastrycampus.com/cursos-pasteleria-online/elaboraciones-avanzadas-con-masa-choux” image=”https://pastry.ideared.eu/wp-content/uploads/2019/04/Religiosa-vainilla-pecan-pastrycampus.jpg” text_orientation=”center” header_font=”|700|||||||” text_shadow_horizontal_length=”text_shadow_style,%91object Object%93″ text_shadow_vertical_length=”text_shadow_style,%91object Object%93″ text_shadow_blur_strength=”text_shadow_style,%91object Object%93″ header_text_shadow_horizontal_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_vertical_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_blur_strength=”header_text_shadow_style,%91object Object%93″ body_text_shadow_horizontal_length=”body_text_shadow_style,%91object Object%93″ body_text_shadow_vertical_length=”body_text_shadow_style,%91object Object%93″ body_text_shadow_blur_strength=”body_text_shadow_style,%91object Object%93″ z_index_tablet=”500″]

Elaboraciones avanzadas con masa choux

[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Elaboraciones avanzadas con hojaldre” _builder_version=”3.22.7″ title=”Nivel 3 ” url=”https://www.pastrycampus.com/cursos-pasteleria-online/elaboraciones-avanzadas-con-hojaldre” image=”https://www.pastrycampus.com/wp-content/uploads/2019/06/milhojas-de-autor-pastrycampus.jpg” text_orientation=”center” header_font=”|700|||||||” text_shadow_horizontal_length=”text_shadow_style,%91object Object%93″ text_shadow_vertical_length=”text_shadow_style,%91object Object%93″ text_shadow_blur_strength=”text_shadow_style,%91object Object%93″ header_text_shadow_horizontal_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_vertical_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_blur_strength=”header_text_shadow_style,%91object Object%93″ body_text_shadow_horizontal_length=”body_text_shadow_style,%91object Object%93″ body_text_shadow_vertical_length=”body_text_shadow_style,%91object Object%93″ body_text_shadow_blur_strength=”body_text_shadow_style,%91object Object%93″ z_index_tablet=”500″]

Elaboraciones avanzadas con hojaldre y milhojas

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Bollería levada hojaldrada y variedad en vitrina

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Elaboraciones con la masa brioche y panettone” _builder_version=”3.22.7″ title=”Nivel 5 ” url=”https://www.pastrycampus.com/cursos-pasteleria-online/elaboraciones-con-la-masa-brioche-y-panettone” image=”https://pastry.ideared.eu/wp-content/uploads/2019/02/panettone_pastrycampus.jpg” text_orientation=”center” header_font=”|700|||||||” text_shadow_horizontal_length=”text_shadow_style,%91object Object%93″ text_shadow_vertical_length=”text_shadow_style,%91object Object%93″ text_shadow_blur_strength=”text_shadow_style,%91object Object%93″ header_text_shadow_horizontal_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_vertical_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_blur_strength=”header_text_shadow_style,%91object Object%93″ body_text_shadow_horizontal_length=”body_text_shadow_style,%91object Object%93″ body_text_shadow_vertical_length=”body_text_shadow_style,%91object Object%93″ body_text_shadow_blur_strength=”body_text_shadow_style,%91object Object%93″ z_index_tablet=”500″]

Elaboraciones con la masa brioche y panettone

[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Pastelería de viaje” _builder_version=”3.22.7″ title=”Nivel 6 ” url=”https://www.pastrycampus.com/cursos-pasteleria-online/pasteleria-de-viaje” image=”https://pastry.ideared.eu/wp-content/uploads/2019/07/cakeRuby_cut-1.jpg” text_orientation=”center” header_font=”|700|||||||” text_shadow_horizontal_length=”text_shadow_style,%91object Object%93″ text_shadow_vertical_length=”text_shadow_style,%91object Object%93″ text_shadow_blur_strength=”text_shadow_style,%91object Object%93″ header_text_shadow_horizontal_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_vertical_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_blur_strength=”header_text_shadow_style,%91object Object%93″ body_text_shadow_horizontal_length=”body_text_shadow_style,%91object Object%93″ body_text_shadow_vertical_length=”body_text_shadow_style,%91object Object%93″ body_text_shadow_blur_strength=”body_text_shadow_style,%91object Object%93″ z_index_tablet=”500″]

Cakes de autor y pastelería de viaje

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Galletas, snacking y macarons nivel avanzado

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