OUR EXPERT'S VISION
LA VISIÓN DE N
En un entorno donde los datos son el nuevo lenguaje de la empresa, comprender y visualizarlos correctamente se ha convertido en una competencia esencial. Este curso nace para ayudar a profesionales y organizaciones a transformar la información dispersa en conocimiento visual y accionable.
A través de un recorrido estructurado y práctico, los participantes aprenden a interpretar, modelar y presentar datos de forma eficaz, desarrollando una mentalidad analítica aplicada al día a día.
La formación está diseñada bajo el modelo Sabio Valley de “formación concentrada”: intensiva, aplicable y acompañada por expertos que aseguran la comprensión real de cada paso.
Incluye una tutoría personalizada de 20 minutos por alumno y sugiere una hora adicional de mentoría adaptada con experto mentor para quienes deseen llevar su dashboard a un nivel profesional.
Title
Encabezado 6
Hours CLASS SESSIONS:
WEEKS:
Minimum TOTAL hours of COMPLETION of the course:
AVAILABILITY:
CURRENT PRICE (€):
NIEX´s value:
AGE (minimum recommended):
ESTIMATED NEXT DATE OF CELEBRATION:
Can the Course be FREE?:
12
From 2 to 4
48
IN PREPARATION
350
995
+16
Starting November 15th
YES, ASK US HOW
Course Objectives
Learn to prepare a wide range of cakes, pies and sweets, from the most traditional to the most creative.
Know the basic ingredients of baking and how to combine them properly.
Master kneading, mixing and baking techniques for fluffy, flavorful results.
Perfect decorating skills using icings, creams and fondant.
Develop skills to create personalized desserts and adapt them to different occasions.
Understand how to preserve baked goods so they stay fresh and delicious.
Acquire knowledge on the use of pastry utensils and tools.
Career Opportunities
This course will prepare you to:
Working in pastry shops, bakeries or as an independent pastry chef.
Offering personalized pastry services for events, weddings and celebrations.
Start a home-baked baking or sweets catering business.
Improve your skills as an amateur and prepare professional desserts at home.
Prerequisites
No previous knowledge of pastry making is required.
Access to a kitchen equipped with an oven and basic baking utensils.
Module 1: Introduction to Pastry
History of pastry and its origins.
Types of pastries: classic, modern, international.
Basic ingredients for baking: flour, sugar, eggs, butter, yeast and their function.
Main pastry tools and utensils (mixers, molds, spatulas, pastry bags).
Module 2: Preparing Cakes
How to prepare fluffy and well-baked cakes.
Different types of sponge cake: Genoese, yogurt, chocolate, butter.
Techniques to avoid common mistakes (cakes that sink, burn or remain raw).
How to flavor and add additional flavors to cakes (vanilla, lemon, orange, spices).
Module 3: Cake Making
Fundamentals of preparing cakes from dough to assembly.
Classic cake recipes: Apple pie, lemon pie, cheesecake.
Making layer cakes and how to fill them with different creams (cream, buttercream, mousse).
Techniques for achieving perfect decoration with fondant and icing.
Module 4: Creating Traditional and Modern Sweets
How to prepare traditional sweets: muffins, cupcakes, cookies, brownies.
Using Chocolate: How to Temper and Work with Chocolate to Make Truffles, Pralines, and Enrobings
Preparation of individual desserts: éclairs, profiteroles, tartlets, macarons.
Combining ingredients to create new versions of traditional desserts.
Module 5: Decoration and Presentation Techniques
How to prepare creams and glazes for decorating (buttercream, ganache, royal icing).
Use of fondant: rolling out, covering cakes and creating decorations.
Piping techniques: flowers, borders, letters and personalized details.
How to make your desserts visually appealing: color, texture and presentation.
Module 6: Advanced Techniques and Innovative Desserts
Use of gelatins and stabilizers in cold desserts and mousse cakes.
Making vegan and gluten-free desserts to suit a variety of dietary needs.
Preparation of cold cakes and semifreddos (mousse cakes, gelatin cakes).
Introduction to creative pastry: designing themed cakes for events.
Module 7: Preservation and Presentation of Desserts
How to preserve pastry products to keep them fresh (freezing, refrigeration, wrapping).
Packaging and presentation of desserts for sale or as a gift.
Tips for transporting cakes and sweets without losing their shape or freshness.
Final presentation: how to serve desserts in an elegant and attractive way.
Module 8: Final Project
Development of a personalized cake or a collection of sweets based on the techniques learned.
Creating a cake or pie for a special occasion (weddings, birthdays, events).
At the moment you finish this course, you will receive a certificate of completion:
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