Dr. Marina AlcoverAcademic director focused on measurable results and operational excellence in maritime education. Integrates IMO/STCW regulations and ISO 21001/9001 f
Course · 300 h · 5 modules
Basic Pastry and Baking Course
Master the essential techniques for creating delicious homemade desserts. This course will guide you step by step, from ingredient selection to final decoration, so you can surprise your friends and family with your creations…
Duration300 h
FormatOnline
Starts21 December
Places20 / 20
Prior knowledge
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Programme overview
What is the Basic Pastry and Baking Course?
Learn the fundamentals of Basic Pastry and Baking
Master the essential techniques for creating delicious homemade desserts. This course will guide you step by step, from ingredient selection to final decoration, so you can surprise your friends and family with your creations. Discover the secrets of doughs, creams, fillings, and toppings, and turn your passion for baking into a culinary skill.
Differential Advantages
- Classic Recipes: Learn to make cakes, cookies, tarts, cupcakes, and much more.
- Professional Techniques: Master mixing, kneading, baking, and decorating desserts.
- Key Ingredients: Learn about the properties and uses of flours, sugars, fats, and other essential ingredients.
- Tips and Tricks: Discover the secrets to achieving perfect results with every recipe.
- Flexibility: Online course with explanatory videos and downloadable materials to learn at your own pace.
Programme type
Course
Study mode
Online
Duration
300 hours
Modules
5
Start date
08-12-2026
Programme highlights
- Essential Fundamentals: Learn the basic techniques of pastry and baking, from preparing doughs to making fillings and toppings.
- Classic and Modern Recipes: Master traditional recipes like cakes and cookies, and explore new trends in creative and innovative desserts.
- Ingredients and Tools: Understand the properties of basic ingredients and learn how to use essential tools to achieve professional results.
- Decoration and Presentation: Discover decorating techniques to enhance your creations and learn how to present your desserts attractively and deliciously.
- Food Safety and Hygiene: Implement good food handling practices to ensure the safety and quality of your creations.
- Ignite your passion for baking and create delicious desserts to share and enjoy.
Curriculum
Programme Structure
The programme is structured in 5 modules, listed below in order of study.
01
Basics of pastry, raw materials and food safety
- Study of flours: classification by force, gluten content and its structural function in the mass.
- Analysis of leavening agents: differentiation between chemical, biological and physical leavening due to shake.
- The role of fats and sugars: texturing, conservation and caramelization in baked goods.
- Hygiene and food handling: Prevention of cross contamination and control of temperatures in dairy creams.
- Organisation of the job (Mise en Place): Precision weighing and selection of basic pastry tools.
02
Broken doughs and techniques for making bases for tart
- Sandblasting technique (sablage) for the elabouration of sable dough and traditional shortcrust pastry.
- Cremation technique (crémage) and its application in sweet bases with high fat content.
- Secrets of stretching and anchoring: How to avoid shrinkage of the masses during white cooking.
- Preparation of classic baking fillings: frangipane, nut creams and fruit fillings.
- Elabouration of the sucrée dough and its application in the fine pastry and design tartlets.
03
Light and heavy smoothies: biscuits, cakes and muffins
- Aerial structure light shakes: elabouration of Genoese, piononos and soletilla biscuits.
- Heavy smoothies with a creamy structure: technique for puddings, muffins and the classic four quarters (pound cake).
- The art of the egg shake: snow spots, letter dot and the incorporation of air mechanically.
- Incorporation of dry ingredients: Envelope technique to preserve the volume and lightness of the shake.
- Baking and cooling techniques: times, temperatures and cooking tests to prevent the collapse of the cake.
04
Fundamental creams, fillings and accompaniment sauces
- Preparation of the traditional pastry cream and its derivatives: Diplomatic cream, muslin and chiboust.
- Chocolate Ganache Technique: Perfect emulsion, gloss ratios and different densities for filling.
- Classic meringues: technical elabouration of French, Swiss and Italian meringue and their specific applications.
- Whipped and Chantilly creams: stabilisation, points of assembly and flavoring with natural essences.
- Preparation of English creams and their transformation into dessert sauces or ice cream bases.
05
Techniques of decoration, finishing and presentation of desserts
- Advanced pastry bag handling: Use of smooth, curly, and petal nozzles for classic decorations.
- Application of toppings and bathrooms: Mirror glazes, chocolate baths and velvet finishes.
- Introduction to work with decorative chocolate: basic tempering and making simple figures.
- Visual composition in the plating: use of textures, colours and volumes for restaurant desserts.
- Decoration with fresh fruits: Precision cuts, protection against oxidation and fruity aesthetics.
Workload
Study Time and Workload
300 hours of study, online and at your own pace. Move the slider to the hours a week you can really put in.
Hours a week8
Weeks to finish—
You finish around—
Who it is for
Cooking enthusiasts who want to learn the fundamental techniques of pastry and baking to create delicious desserts at home.Culinary entrepreneurs looking to start their own home-based baking business or complement their current culinary offerings.Culinary students who want to reinforce their basic knowledge in the world of sweets and acquire essential practical skills.Food lovers who want to
Faculty
Academic direction and faculty
The teaching team at Navalis: working professionals who deliver and oversee the institute's programmes.
Eng. Diego Cifuentes
Cap. Javier Abaroa (MCA)
Dr. Pau Ferrer
Dr. Nuria Llobregat
Eng. Javier Bañuls
Eng. Sofía Marquina
Eng. Tomás Riera
Verified reviews
Student Reviews
Reviews collected and verified by Opynio, not written by us.
Outcomes
Learning Outcomes
- 01Master the fundamental techniques for making a variety of pastry and confectionery products.
- 02Apply the principles of hygiene and food safety in the preparation of pastry and confectionery products
- 03Understand and apply the basic principles of handling pastry ingredients and equipment
- 04Selecting and using the right raw materials and ingredients in the production of cakes and desserts
- 05Decorate and present pastry and confectionery products in an attractive way
- 06Calculate and adapt basic recipes to optimize costs and minimize waste
Careers
Career Opportunities
01Pastry/Baker's Assistant in bakeries, pastry shops, hotels, and restaurants.
02Pastry/Baker responsible for product preparation in small establishments.
03Production Line Employee in food companies specializing in pastry and confectionery.
04Salesperson in pastry shops and specialty stores, with product knowledge.
05Catering and Events: preparation of desserts and sweets for celebrations.
06Entrepreneurship: creation of your own artisanal bakery or pastry shop.
07Demonstrator/Promoter of pastry products and ingredients in shops and at fairs.
08Continuing Education: access to more advanced courses and specializations.
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Questions
Entry Requirements
Although often used interchangeably, pastry focuses on savory and sweet doughs, such as breads, savory tarts, and cake bases, while confectionery specializes in sweet preparations, using more elaborate decoration and presentation techniques, such as desserts, cakes, cookies, and sweets.
Yes. The itinerary includes ECDIS/Radar-ARPA/BRM with harbor, ocean, fog, storm, and SAR scenarios.
Online with live sessions; hybrid option for simulator/practical placements through agreements.
Pastry focuses on savory and puff pastry doughs, while confectionery focuses on sweet preparations, using sugar as the main ingredient.
Recommended functional SMCP. We offer support materials for standard phraseology.
Yes, with a relevant degree or experience in maritime/port operations. The admissions interview will confirm suitability.
Optional (3–6 months) through Companies & Collaborations and the Alumni Network.
Simulator practice (rubrics), defeat plans, SOPs, checklists, micro-tests and applied TFM.
A degree from Navalis Magna Institute + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
Online admissions
Admissions Process
No waiting for a phone call. If your documents are complete, you can pay in the same session.
Entry requirements
Profile:No prior experience required. Suitable for beginners with an interest in pastry and baking.Skills:Motivation to learn basic baking, decorating, and ingredient handling techniques.Equipment (optional):Having basic kitchen utensils (bowls, spatulas, etc.) can facilitate practice.Attitude Requirements:Attention to detail, creativity, and willingness to follow instructions.```
Questions?
Frequently Asked Questions
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