ONLINE COURSE
Extended Online B·Concept Pastry Course
LEARN FROM ANYWHERE
Learn remotely with our new, extended course with previously unpublished content and discover all the secrets of the B·Concept method. Learn how to formulate recipes from scratch from the World Pastry Champion himself.
- You will understand the role of each ingredients according to their molecular structure.
- You will master the texture creating techniques.
- You will be able to formulate your own recipes from scratch.
- You will learn to make healthier, lighter, and tastier products.
Presentation
Key features
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Training certificate signed by Jordi Bordas Get a B·Concept pastry certificate issued by Jordi Bordas’ Pastry School. -
100 % online Study from anywhere using any device with internet access.
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Live Webinars Join 7 webinars (online and live).
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High-quality video classes Watch over 60 hours of high-resolution videos split into 28 lessons.
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Self-evaluation tests Test your knowledge at the end of each class.
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22 weeks of guided instruction Take this 5 months course and access its content during 12 months.
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250 teaching hours Dedicate 15 hours per week to reach your learning objectives.
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Theory dossier of 400 pages Download our dossier, designed especially for this course, with all the B·Concept theory.
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Expert Instructors’ team Learn with Jordi Bordas, Adrianna Jaworska, Paula Domènech and Ariadna Martínez.
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Recipes and downloadable material Print all the documents and PDFs or download them to consult them offline.
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Thematical forums Be a part of a learning community and share your experience and doubts with other students.
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Personalized assistance Our team will be here to guide you and answer all your questions.
Aimed at
Whether you are a pastry student, a pastry lover, a professional pastry chef or not, this course is for you if…
- You love pastry and you want to master all the technical aspects of your recipes.
- You own or work at a pastry shop, a restaurant or a hotel and want to express your values through your pastry elaborations.
- You are looking to re-design and adapt your recipes so that they are in line with your customers’ needs (food intolerances, norms and regulations, market trends).
- You need to modify and balance your recipes in regard to flavor, texture or stability issues.
- You want to save time and resources and avoid endless trial-and-error attempts.
It is ideal if you want to enjoy all the advantages of online learning: learn from anywhere with a 12-month Virtual Campus access.
Instructors
The course is taught by Jordi Bordas and his Research and Development team, made up of three great professionals who contribute different talents to this unique training program: Adrianna Jaworska, Paula Domènech and Ariadna Martínez.
Syllabus
This pastry course combines all the knowledge acquired over more than 10 years of research and investigation. It is divided into 4 distinct modules, designed so you can acquire the necessary theoretical and practical knowledge and learn to formulate recipes with the B·Concept method in a progressive manner.
- Instructors: Adrianna Jaworska, Paula Domènech and Ariadna Martínez
To understand how a recipe works, it is essential to know the molecular composition of the ingredients you are working with. For this reason, the course begins with this first, theoretical module in which our R&D&i team explains in detail the four basic food molecules: water, lipids, proteins, and carbohydrates.
- Instructors: Jordi Bordas, Adrianna Jaworska, Paula Domènech y Ariadna Martínez
The next step in the process of learning to formulate recipes from scratch is to understand the interactions between the molecules studied in the first module of the course. In the second module, we will cover all the textures that we can create as the result of different combinations of the basic food molecules: creams, mousses, gelled compotes, or jellies. In order to build these textures, we use four basic pastry techniques: emulsification, aeration, thickening and gelling.
- Instructor: Jordi Bordas
This is the module you have been waiting for: recipe formulation with the B·Concept method. Once you have mastered the pastry molecules and techniques, you have the essential theoretical base to start creating your own recipes. You only need pen and paper. In this module, Jordi Bordas will explain the B·Concept method, step by step, constructing an example recipe from start to finish. He will also make some recipe comparatives so you can appreciate the difference between classic recipes and those developed with the B·Concept method. Finally, he will show you more than 30 different recipes designed from scratch.
- Instructor: Jordi Bordas
This is the last module of the course. After 3 intense, theoretical modules, we can move on to the more visual and practical part. Jordi Bordas will teach you how to make a high-end pastry collection showcasing 8 pastry products from his recipe collection. Among them, you will find recipes made with a variety of ingredients (chocolate, fruit, nut or dairy), as well as numerous gluten and lactose-free recipes or 100 % vegan recipes. A module to enjoy and learn alongside the World Pastry Champion.
Course timeframe
The course is distributed over 12 months with the first 22 weeks dedicated to theoretical modules 1, 2 and 3 and including graded tests and exercises.
PART ONE (GRADED)
TIMEFRAME
CONTENT
Week 1
Welcome webinar and course introduction
Week 1 thru 5
Watching the videos of Module 1. Pastry molecules
Reading of the theory material on pastry molecules
6 self-evaluation tests on pastry molecules
1 Questions & Answers webinar on pastry molecules
Week 6 thru 11
Watching the videos of Module 2. Pastry techniques
Reading of the theory material on pastry techniques
4 self-evaluation tests on pastry techniques
1 Questions & Answers webinar on pastry techniques
Week 12 thru 22
Watching the videos ofModule 3. Recipe formulation
Reading of the theory material on recipe formulation
30 downloadable recipes formulated with the B·Concept method
Recipe formulation: graded exercise
4 webinars on recipe formulation
Week 23
Awarding of certificates
1 closing webinar (Modules 1, 2 and 3)
PART TWO (NOT GRADED)
TIMEFRAME
CONTENT
Week 23 thru 53
Review of Modules 1, 2 and 3 and the possibility to re-watch all the videos from these modules
Watching the videos ofModule 4. Pastry creations
8 pastry creations (approximately 40 downloadable recipes)
Re-creation of the recipes at home (at your own pace)
Grading and Certificate
In order to get the Training Certificate issued by Jordi Bordas’ Pastry School, you need to complete and pass 10 self-evaluation tests from Module 1 and 2 and submit a recipe formulation exercise for Module 3.
Module 4 is optional and is not being graded, but we encourage you to watch all the videos and replicate the recipes at home in order to put into practice everything that you have learned.
Available editions
Throughout the year, we will have various editions of the course, available in different languages and each with its own start and finish date. To get to know the details of each edition, check out the schedule at the end of this brochure.
EDITION
LANGUAGE
START DATE
FINISH DATE
EDITION 1
Spanish
January 25th 2021
January 24th 2022
In Spanish, from January 25th 2021 to January 24th 2022
EDITION 2
English (dubbed and subtitles)
April 12th 2021
April 11th 2022
In English (dubbed and subtitles), from April 12th 2021 to April 11th 2022
EDITION 3
Spanish
April 19th 2021
April 18th 2022
In Spanish, from April 19th 2021 to April 18th 2022
EDITION 4
English (dubbed and subtitles)
September 27th 2021
September 26th 2022
In English (dubbed and subtitles), from September 27th 2021 to September 26th 2022
EDITION 5
Spanish
October 4th 2021
October 3rd 2022
In Spanish, from October 4th 2021 to October 3th 2022
Enrollment
Your enrolment includes:
- Training Certificate by Jordi Bordas
- 12-month access to the Virtual Campus
- 7 webinars (live)
- Recipes and downloadable material
- High quality video classes
- Theory dossier of over 400 pages
- 200 videos (more than 60 hours)
- Self-evaluation tests
- Thematical Forums
- Personalized assistance
IMPORTANT INFORMATION
Course price:
- If you reside in peninsular Spain or in an EU country and do not have a VAT number, the price is € 2,371.60 (€ 411.60 of VAT included)
- If you reside outside of the EU or if you reside in a) an EU country and have a VAT number or b) the Canary Islands, Ceuta or Melilla, the price is € 1,960.00 (tax-free)
Payment method:
- The first payment in the amount of € 1,400.00 is to be paid at the time of your registration.
- The second and last payment (the amount of which depends on your place of residence) is to be paid 15 days before the start date of the course.
FREQUENTLY ASKED QUESTIONS
ABOUT THE MODALITY
The on-site course is an intensive 4-day training at Jordi Bordas’ Pastry School in Viladecans (Barcelona) and is carried out in small groups of a maximum of 12 participants. This allows you to immerse yourself in the unique experience with Jordi Bordas and his team.
Online training is done remotely and in closed groups of maximum 60 participants. This course consists of approximately 250 learning hours, more than 60 hours of videos, live webinars, and reading materials. We recommend dedicating approximately 15 hours per week of studying time for the proper assimilation of knowledge. You will have access to the Virtual Campus and the course content for 12 months, but the theoretical part of the course will take place during the first 22 weeks, in which our team will guide you to comply with the established study plan.
Both trainings are based on the B·Concept method, however, the online option is full of new and unpublished content that cannot be explained in just four days of the on-site training.
The course lasts 12 months counting from the start date for which you have enrolled. The theoretical part consists of Modules 1, 2 and 3, is carried out during the first 22 weeks. From here on, you will be able to view all the content again and fully enjoy Module 4 of pastry creations.
At the end of the 12-month period, you will be able to prolong your access to the content by enrolling into the Superior Alumni program.
You will be able to access the content only on the start date of the edition you have enrolled for.
If you cannot submit the tests and exercises on the dates indicated in the study plan, you will need to present us with some justification. It is extremely important to meet the deadlines in order to ensure the proper functioning and flow of the course. In the event that you do not submit the assignments and fail to justify it, you will not be awarded the training certificate.
ABOUT THE CONTENT
We try to offer the highest quality for each of more than 200 videos that you will find in the Virtual Campus, therefore, it is impossible to send them or provide the option to download them. However, the platform is adapted so that you can watch the videos from different devices with an internet connection, always keeping the highest quality.
Yes, you can download all the documents in PDF so that you can save them on your devices or print them whenever you want.
You do not need to have previous experience or knowledge, although it is important that you are very motivated to learn.
It is an ideal course for those who are just starting in the world of pastry, as well as the professionals who want to improve and reinvent themselves, acquiring new knowledge and skills of great value.
Being faithful to our educational philosophy, the course is prominently theoretical, and its main objective is that you acquire the knowledge that will allow you to be free when designing your own pastry recipes. Still, Module 4 is focused on putting everything you learned in the previous Modules into practice.
ABOUT THE COURSE MODALITY
A few days before the start of the course, you will receive an email with the instructions on how to register on the Virtual Campus and access the course. From then on, you will be able to access the Virtual Campus using a button located in the upper right corner of the website. If you want to access the Campus through the mobile application, you can download “Canvas Student” from the App Store or Google Play. In either case, you will have to enter your email and password indicated in the initial registration.
The course consists of 4 modules. To ensure the best acquisition of knowledge, each of the modules will be unlocked successively according to the dates indicated in the study plan.
Once the 12 months of access to the Virtual Campus have passed, you can prolong your access through the Alumni Superior program.
You can use a smartphone, a tablet or a computer with an internet connection, although our personal recommendation is that you use a computer to have the optimal conditions for the visualization of the course’ content.
ABOUT THE ENROLMENT
In the enrolment section of this page, you must select the language in which you want to take the course and click on the “Enroll” button that will redirect you to the payment page. Then, you need to follow the steps to enroll for the course.
Given the fact that we receive students from all over the world, it can sometimes happen that the system blocks payment due to a security issue raised by our bank or the bank of our clients. If this happens, you can contact us through email: info@jordibordas.com or telephone: +34 93 611 20 70 and we will help you resolve the issue.
Depending on the place of residence of each student, the corresponding tax will be applied according to current regulations.
You can ask the invoice writing to: admin@jordibordas.com
You have the right to cancel your enrolment up to 15 days following the enrolment. However, as it is a digital product, it is not possible to cancel the enrolment once the course has started.
Testimonials
(Due to the fact that it is a new product and the first edition of the course has not yet finished, these opinions are based on the on-site B·Concept pastry course)
Carmen Capote Martín Chef at the cooking and pastry lab Zôdio | Madrid, Spain | @zodio_es
For me, Jordi Bordas’ B·Concept training meant suddenly switching from classic pastry to avant-garde. I also acquired the tools and knowledge I needed to create healthier, tastier, and more visually attractive creations with some truly exceptional finishes. Jordi and his team are very warm and super friendly, they openly share all their knowledge, and they are 100% approachable. I totally recommend this training if you are passionate about pastry and want to have the tools that allow you to innovate and create without doubts. Also, if you want to make a turn towards healthier pastry without giving up taste and aesthetics. Thank you so much!
Christopher Rieloff Chef corporativo en Rosendale Collective | Miami, Estados Unidos | @CrieloffI had the privilege of attending Jordi’s class last fall and it was an unforgettable experience. The value you get from the class is so much more than what you are paying for. Chef Bordas is a true inspiration and you can tell he has immense passion for what he does. More than a pastry workshop, it’s a movement that changes the face of pastry for so many, including myself. The class was extremely informative and it was amazing to hear his expertise first hand. His class assistants were also very helpful and knowledgeable and made the experience very enjoyable. I highly recommend taking his class at the first chance you get- it will change how you look at pastry and especially at yourself and what you can accomplish if you focus and love what you do.
Zsuzsanna Ötvös Pastry Chef at Laurel Budapest restaurant | Budapest, Hungary | @zsuzsanna.otvosFor me, it has always been important to focus on the pure flavour of the main ingredients in a recipe. Jordi's innovative and well-structured B-Concept course has provided me with the knowledge to achieve this aim. Apart from the maximization of pure flavour experience, we could also learn to create lighter and healthier desserts, still retaining the complex textures characteristic of modern pastry. Jordi's method is really revolutionary, it is the future in pastry, I recommend it to any pastry chefs.
Hatim Ben El Faquih Pastry Chef | Granada, SpainI recently had the chance to attend the formulation course according to the B·Concept method taught by Jordi Bordas, who - in my opinion - is a true visionary and genius in the pastry world. His generosity when it comes to teaching is an inspiration for the curiosity that together with his naturalness form two admirable human qualities. The course is a true invitation to discover personal and professional creativity to create our own ideas, taking both health and the commitment to our clients into consideration. It allows us to evolve and adapt to new demands and needs of the market. The creations that Jordi made during the days of the course overflowed with sensitivity, creativity, subtlety, and simplicity. Without any doubt, I would highly recommend this course, I would even dare to say that it is essential both for professionals and for those who are simply passionate about pastry that is in constant evolution To conclude, I would like to highlight the impeccable work of the entire B · Concept team, their exquisite treatment and above all their generosity and natural way of interacting.
Núria Ribera Otto Pastry Chef at Obrador de la Núria | Arbeca, Spain | @obradordelanuriaWhat can I say, Jordi Bordas’ Pastry School made me who I am, an entrepreneur and a businesswoman. If I have come to fulfill my dream, it is thanks to Jordi and all his magnificent team. Through all the courses and trainings, I have learned to work with pastry techniques, to respect the product, to work with healthy and tasty recipes. I recommend it 100%.
