[et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off” next_background_color=”#000000″ inner_width=”auto” inner_max_width=”none”][et_pb_row _builder_version=”3.22.7″][et_pb_column type=”1_2″][et_pb_text _builder_version=”3.22.7″ text_text_shadow_horizontal_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_vertical_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_blur_strength=”text_text_shadow_style,%91object Object%93″ link_text_shadow_horizontal_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_vertical_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_blur_strength=”link_text_shadow_style,%91object Object%93″ ul_text_shadow_horizontal_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_vertical_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_blur_strength=”ul_text_shadow_style,%91object Object%93″ ol_text_shadow_horizontal_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_vertical_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_blur_strength=”ol_text_shadow_style,%91object Object%93″ quote_text_shadow_horizontal_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_vertical_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_blur_strength=”quote_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″ header_2_text_shadow_horizontal_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_vertical_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_blur_strength=”header_2_text_shadow_style,%91object Object%93″ header_3_text_shadow_horizontal_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_vertical_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_blur_strength=”header_3_text_shadow_style,%91object Object%93″ header_4_text_shadow_horizontal_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_vertical_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_blur_strength=”header_4_text_shadow_style,%91object Object%93″ header_5_text_shadow_horizontal_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_vertical_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_blur_strength=”header_5_text_shadow_style,%91object Object%93″ header_6_text_shadow_horizontal_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_vertical_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_blur_strength=”header_6_text_shadow_style,%91object Object%93″ z_index_tablet=”500″]

Diploma Básico 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/2018/07/programa-basico-1.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 Básicas de Pastelería” _builder_version=”3.22.7″ title=”Nivel 1″ url=”https://www.pastrycampus.com/cursos-pasteleria-online/elaboraciones-basicas-de-pasteleria/” image=”https://pastry.ideared.eu/wp-content/uploads/2019/05/portada-4.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 Básicas de Pastelería

[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Tartas y Tartaletas Tipo Sablée” _builder_version=”3.22.7″ title=”Nivel 2 ” url=”https://www.pastrycampus.com/cursos-pasteleria-online/tartas-y-tartaletas-tipo-sablee/” url_new_window=”on” image=”https://www.pastrycampus.com/wp-content/uploads/2019/04/tarta_manzana_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″]

Tartas y Tartaletas Tipo Sablé

[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Elaboraciones de Hojaldre y Pate Choux” _builder_version=”3.22.7″ title=”Nivel 3 ” url=”https://www.pastrycampus.com/cursos-pasteleria-online/elaboraciones-de-hojaldre-y-pate-choux/” url_new_window=”on” image=”https://pastry.ideared.eu/wp-content/uploads/2019/02/eclairs-cafe-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 de Hojaldre y Pasta Choux

[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Introducción a la Bollería y Masas Levadas” _builder_version=”3.22.7″ title=”Nivel 4″ url=”https://www.pastrycampus.com/cursos-pasteleria-online/introduccion-a-la-bolleria-y-masas-levadas/” url_new_window=”on” image=”https://pastry.ideared.eu/wp-content/uploads/2019/06/40531505685_8ec8414f42_z-1-3.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″]

 Bollería y Masas Levadas

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Esencias de la Confitería” _builder_version=”3.22.7″ title=”Nivel 5″ url=”https://www.pastrycampus.com/cursos-pasteleria-online/esencias-de-la-confiteria/” url_new_window=”on” image=”https://pastry.ideared.eu/wp-content/uploads/2019/06/portada-8-2-1-3.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″]

Esencias de la Confitería

[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Cakes y Masas Batidas” _builder_version=”3.22.7″ title=”Nivel 6″ url=”https://www.pastrycampus.com/cursos-pasteleria-online/cakes-y-masas-batidas/” url_new_window=”on” image=”https://pastry.ideared.eu/wp-content/uploads/2019/07/16330459289_3d44c7c22c_z-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 y Masas Batidas

[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Pastelería Clásica Nivel 1″ _builder_version=”3.22.7″ title=”Nivel 7″ url=”https://www.pastrycampus.com/cursos-pasteleria-online/pasteleria-clasica-nivel-1/” image=”https://pastry.ideared.eu/wp-content/uploads/2019/04/tronco-de-navidad-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″]

Pastelería Clásica Francesa Parte 1

[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Pastelería Clásica Nivel 2″ _builder_version=”3.22.7″ title=”Nivel 8 ” url=”https://www.pastrycampus.com/cursos-pasteleria-online/pasteleria-clasica-nivel-2/” url_new_window=”on” image=”https://pastry.ideared.eu/wp-content/uploads/2019/05/18421513321_fa179d6f49_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″]

Pastelería Clásica Francesa Parte 2

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Introducción a la Chocolatería” _builder_version=”3.22.7″ title=”Nivel 9 ” url=”https://www.pastrycampus.com/cursos-pasteleria-online/introduccion-a-la-chocolateria/” url_new_window=”on” image=”https://www.pastrycampus.com/wp-content/uploads/2019/04/35092110382_56236a9f1f_k.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″]

Introducción a la Chocolatería

[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Producto Snacking y Macarons” _builder_version=”3.22.7″ title=”Nivel 10 ” url=”https://www.pastrycampus.com/cursos-pasteleria-online/producto-snacking-y-macarons/” url_new_window=”on” image=”https://pastry.ideared.eu/wp-content/uploads/2019/04/mac-tartaleta-avellana-pastrycampus-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″]

Producto Snacking y Macarons

[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Pastelería Moderna Nivel 1″ _builder_version=”3.22.7″ title=”Nivel 11″ url=”https://www.pastrycampus.com/cursos-pasteleria-online/pasteleria-moderna-nivel-1/” url_new_window=”on” image=”https://pastry.ideared.eu/wp-content/uploads/2019/06/24604120279_1cfa5c6e92_o-2-1.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″]

Pastelería Moderna Parte 1

[/et_pb_blurb][/et_pb_column][et_pb_column type=”1_4″][et_pb_blurb admin_label=”Pastelería Moderna Nivel 2″ _builder_version=”3.22.7″ title=”Nivel 12 ” url=”https://www.pastrycampus.com/cursos-pasteleria-online/pasteleria-moderna-nivel-2/” image=”https://pastry.ideared.eu/wp-content/uploads/2019/07/16643761405_8dc57979f6_z-1-2.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″]

Pastelería Moderna Parte 2

[/et_pb_blurb][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off” prev_background_color=”#000000″ inner_width=”auto” inner_max_width=”none”][et_pb_row _builder_version=”3.22.7″ z_index_tablet=”500″][et_pb_column type=”1_4″][et_pb_text _builder_version=”3.22.7″ text_text_shadow_horizontal_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_vertical_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_blur_strength=”text_text_shadow_style,%91object Object%93″ link_text_shadow_horizontal_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_vertical_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_blur_strength=”link_text_shadow_style,%91object Object%93″ ul_text_shadow_horizontal_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_vertical_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_blur_strength=”ul_text_shadow_style,%91object Object%93″ ol_text_shadow_horizontal_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_vertical_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_blur_strength=”ol_text_shadow_style,%91object Object%93″ quote_text_shadow_horizontal_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_vertical_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_blur_strength=”quote_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″ header_2_text_shadow_horizontal_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_vertical_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_blur_strength=”header_2_text_shadow_style,%91object Object%93″ header_3_text_shadow_horizontal_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_vertical_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_blur_strength=”header_3_text_shadow_style,%91object Object%93″ header_4_text_shadow_horizontal_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_vertical_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_blur_strength=”header_4_text_shadow_style,%91object Object%93″ header_5_text_shadow_horizontal_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_vertical_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_blur_strength=”header_5_text_shadow_style,%91object Object%93″ header_6_text_shadow_horizontal_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_vertical_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_blur_strength=”header_6_text_shadow_style,%91object Object%93″ z_index_tablet=”500″ text_font_size=”10px”]

• Embajadores de la Escuela de Pastelería
• Trabajar en la Escuela de Pastelería
• Profesores Acreditados por la Escuela de Pastelería
• Opiniones de los Chefs invitados por la Escuela de Pastelería
• Opiniones de los Alumnos de la Escuela de Pastelería
• Metodología de Formación de la Escuela de Pastelería
• Cursos de Pastelería Prácticos
• Prácticas en el Obrador de Pastelería
• Cursos Monográficos de Pastelería
• Regalar un Curso de Pastelería
• Cursos de Pastelería “a Medida”
• Cómo funciona el Campus de Formación Online de Pastelería
• Cursos de Pastelería Online
• Webinars de Pastelería
• Masterclass Online de Pastelería

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• Diploma de Chef en Alta Pastelería
• Técnico en Pastelería y Bollería
• Técnico Avanzado en Pastelería y Chocolatería
• Técnico Superior en Pastelería y Confitería
• Técnico en Pastelería Básica
• Técnico en Bollería Profesional
• Técnico Avanzado en Pastelería
• Técnico en Chocolatería
• Técnico Superior en Pastelería de Restaurante
• Técnico en Confitería y Azúcar Artístico

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• Diploma Básico Online de Pastelería Profesional Completo
• Diploma Avanzado Online de Pastelería Profesional Completo
• Diploma Básico Online de Pastelería Profesional por Niveles
• Diploma Avanzado Online de Pastelería Profesional por Niveles
• Curso de Pastelería Online de Masa Sablé, Tartas y Tartaletas
• Curso de Pastelería Online de Elaboraciones con la Masa Choux
• Curso de Pastelería Online de Hojaldre y sus Elaboraciones
• Curso de Pastelería Online de Pan y Bollería Levada
• Curso de Pastelería Online de Pasteles Clásicos y Modernos
• Curso de Pastelería Online de Chocolate y Bombonería
• Curso de Pastelería Online de Cakes y Pastelería de Viaje
• Curso de Pastelería Online de Macarons, Galletas y Petit-Fours
• Curso de Pastelería Online de Confitería y Pequeñas Golosinas
• Curso de Pastelería Online de Postres en Plato para Restaurantes
• Curso de Pastelería Online con Video Recetas GRATIS

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• Servicios Profesionales de Pastelería
• Tienda de Material para Obradores y Cocinas
• Consultoría Profesional en Alta Pastelería
• Becas para Estudiar Pastelería
• Ofertas de Trabajo en Pastelería y Cocina
• Visados para Estudiantes en España
• Asesoría Legal
• Recetas de Pastelería GRATIS
• Consejos Prácticos de Pastelería
• Noticias del Sector de la Pastelería

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