Bee Chef Pastry School Courses

Our School, led by the renowned Chef Hans Ovando and Elena Adell, wants to offer high quality education, adapted to the sector evolution, transmitting the passion for the trade, based on our experience, philosophy and values.
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Pastry introduction course
At Bee Chef Pastry School we will help you develop your own talent and skills. You will learn the essence and the basics of classic pastry while you assimilate the processes to develop your own ideas. For us, knowing each ingredient in depth and understanding the synergy between them is fundamental to achieve the best results. And this is our premise and the fundamental base of our education. A 100% practical course, in which you will learn the classic pastry techniques and where we will give you the tools for your own development of ideas and product creation. With the help of Chefs Hans Ovando and Elena Adell, we will make a trip visiting the most traditional elaborations of the national and international patisserie. More information here.
You will learn the essence and the basics of classic pastry while you assimilate the processes to develop your own ideas. More information here.
Horario  Monday and Tuesday, 16:00 - 20:15            Calendario   March - June (2020)          Precio  1.960€
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Pastry introduction course - Intensive
At Bee Chef Pastry School we will help you develop your own talent and skills. You will learn the essence and the basics of classic pastry while you assimilate the processes to develop your own ideas. For us, knowing each ingredient in depth and understanding the synergy between them is fundamental to achieve the best results. And this is our premise and the fundamental base of our education. A 100% practical course, in which you will learn the classic pastry techniques and where we will give you the tools for your own development of ideas and product creation. With the help of Chefs Hans Ovando and Elena Adell, we will make a trip visiting the most traditional elaborations of the national and international patisserie. More information here.
You will learn the essence and the basics of classic pastry while you assimilate the processes to develop your own ideas. More information here.
Horario  3 Saturdays per month, 08:00 - 14:00            Calendario   September 2019 - April 2020          Precio  2.800€
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Pastry Chef course (Annual)
Course where you will deepen on a technical and professional level through practice and theory of different pastry areas and workroom management skills, the analysis of recipes and influential ingredients in the formulation. A complete course at the knowledge level that will give you the keys to evolve and to perfect your skills as a baker and prepare you to work and differentiate yourself as a professional. More information here.
Course where you will deepen on a technical and professional level through practice and theory of different pastry areas and workroom management skills. More information here.
Horario  We, Thu y Fri, 16:00 - 20:30            Calendario   September 2019 - June 2020          Precio  5.900€
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Specialization course of study and technology of chocolate (Chocolatier Chef)
This course includes a chocolate study from the beginning, the seed, the plant, the beans’ production, harvesting, fermentation, drying, roasting and chocolate making. From here, a physical-chemical study of its components and the reaction to interact with other ingredients such as the production of chocolates, ganaches and pralines. More information here.
Chocolate study from the beginning, the seed, the plant, the beans’ production, harvesting, fermentation, drying, roasting and chocolate making. More information here.
Horario  Monday and Tuesday, 16:00 - 20:15            Calendario   September 2019 - February 2020          Precio  3.360€
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Restaurant desserts and ice cream course
This course includes a study of all the techniques used in ‘haute cuisine’ and avant-garde restaurants applying the criterion of creativity. It begins with the study of ingredients and raw material and the relationship of flavor between them. An extensive study of the ice cream as one of the essential elements in a dessert. Directed by chef Hans Ovando, with recognized experience in *Michellin Restaurants, such as el Bulli among others, and winner of the best gastronomic dessert award in WCM Paris 2013, in collaboration with some different chefs, which makes this course one of the essential in your resume. More information here.

This course includes a study of all the techniques used in ‘haute cuisine’ and avant-garde restaurants applying the criterion of creativity. More information here.

Horario  Monday and Tuesday, 16:00 - 20:15            Calendario   September 2020 - February 2021          Precio  2.940€
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Master classes and monographic courses
One weekend per month our school will open its doors to professionals of the sector or students who can not have a continuous training through our offer of regular courses. These Master Classes 100% practical and in small groups of maximum between 12 and 15 students are aimed at satisfying a need for specific training and concentrated at the level of hours and broad content. For this we will dedicate 18 hours for a maximum performance training. The classes will be dictated by renowned chefs and professionals of the sector. Consult the Master classes calendar.
Master classes 100% practical and in small groups oriented to satisfy a need for specific and concentrated training. Consult the Master classes calendar.
Horario  Mornings or afternoons       Calendario   1 weekend per month       Precio  Consult courses calendar
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Intensive Pastry Chef summer course (English)
A 100% practical course, in which you will learn the basic, classic and current techniques of pastry and where we will give you the tools for your own ideas development and product creation. With Chefs Hans Ovando and Elena Adell, we will make a trip visiting the most traditional elaborations of the national and international patisserie.  More information here.
A 100% practical course, in which you will learn the basic, classic and current techniques of pastry and where we will give you the tools for your own ideas development and product creation. More information here.
Horario  Monday to Friday, 09:00 - 17:30 and Saturdays, 08:00 - 13:00       Calendario   From 29/07/2019 to 23/08/2019       Precio  3.800 €
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Group international courses
Start July 2019. Pastry courses for international student groups. More information here.
Pastry courses for international student groups. More information here.
Horario  Mornings and afternoons       Calendario   July 2019       Precio  To consult