Pastry making is the art, scents, love and preciseness. Goal is the holistic conception of the art of pastry making and bakery.Cooking is the art of cooking the food well as per Kantoros the chef of the palaces in his 1990 book, who continues: the first act of digest begins in the kitchen. The secret in the profession is to begin by understanding why do I add an ingredient and then how and when. How can I replace an ingredient and how will that affect the final result so that they retaliate 100% flavor, aromas and properties. Without using any artificial powders or formulations, our goal is to create capable professionals able to land in any kitchen. The school's subject matter, includes everything a future cook will possibly need, establishing from beginning all the necessary steps and seeking for cuisines form all parts of the world as well as new techniques. We teach our students to be creative and not copiers. To be able of choosing the work conditions that please them. Labs begin the very first week of classes and are carried out continuously for two years. The classes target exclusively the creation of professionals with high specifications in the technical and theoretical level.Professionals capable and ready to claim the best in the labor market. Professionals who will be involved in new trends and continuously evolving, respectful to the principles of gastronomy and international prototypes taught at our school.
• Attendance for the assistant confectioner-baker specialty is one year.