Gremio De Maestros Confiteros De Valencia y Escuela de Pasteleria

I am a student of the school, I am doing the second year. I am very happy with everything I learned. It is a school in which the value for money is quite good. Her trainers are exceptional, both personally and professionally.

We did an introductory course in chocolate, it lasted two days, in general, it was good enough. The professor was quite decisive as to our doubts. I will be attentive to attend another monograph.

... MY MUGER COURSE THE LAST YEAR 1 AND NOW IS COURSE 2 ..., THE 2 TRAINERS ARE PREPARED AND KNOW TO TEACH, VERY GOOD RELATIONSHIP TRAINING / PRICE, PRETTY, CLEAN AND WELL EQUIPPED FACILITIES, RECOMMENDING IT

If you want to study real bakery this is the WORST SITE. For several reasons: the first the value for money. The monthly payment is 350 euros and there is not even material for all students. For example, to do cooked things there is only a hob of a stove and an electric saucepan and on top if they are in the other class lighting something the automatic jumps. Due to the lack of material, instead of working individually with what you would learn the most, you have to work in groups of 3 or 4, so that there is one or two people doing something and the others watching as nothing can be done more. Which does not happen even in public cycles (lack of material) which some are even free and with the consequence that you do not even know if you are doing well.nAs far as the theory is concerned, it is practically null and when you are doing something and you try to worry if it is okay and you turn around to ask the teacher, you turn around and are in the other class talking to someone.nIn the tooling issue they ask you for things like knives, scales and basic things that they should have in class, especially for the monthly payment paid and which I repeat again is 350 euros. If this happened in a course of 50 euros I could get to understand it, but with that price it seems embarrassing.nOn top of that, it seems to me that they take advantage of the people by extending the teaching since what is given in the first and second year could be taught perfectly in a year. For example, on the last day I was in second grade, we passed for apple tarts, which should be taught first because it is pastry.nnI don't know why but it doesn't let me answer your answer (maybe you have blocked me so I can't), so I'm going to do it by editing the first review and extending it a little more although I don't have many characters left to write.nI do not know where you get that I know everything, I give my opinion of what I have lived, not talk as you say or my imagination since I have been signed and I have gone to class. As you say for 3 days, but it is enough time to know how the classes develop since the 3 days were the same. By the way I did not know that to tell the experience I have to be at least 6 months in a place, especially if what I think is that they are taking advantage of me and teasing me. In fact there was a partner who had done an average cycle of hospitality and that did not last even 3 days because there were things that did not add up.nAs you say the elaborations are taken home, what you do not say is that in a class where there are 12 people, 12 elaborations are not carried out since they work in groups of 3.4 or 5 people. Which entails a couple of things: first that the ingredient expense is not so high (I repeat that I have been in school so do not try to sell me the motorcycle). And second, that in one elaboration 4 people put their hands together, so that by not doing it a person from the beginning to the end it is not known what is done well or what is done badly.nAs the teacher told me, I think I remembered that it was called keti, those were the materials they had, I have not invented it, they were textual words of the teacher. As for example 4 kneading machines for 12 people or the ceramic hob and the electric saucepan, which according to her the only thing that there was to make hot elaborations such as the pastry cream. It is more the last day I was used and we had to queue or if not a group did all the hot work for everyone because that was what it was. I can also give you the example of the strainer, there was a large one and a small one for 12 people. Having to pay 350 euros and that there is not even that .... incredible. Same as the fact that the light goes out.nIt may also be that the teacher being years does not know what she has, inform her if that.nBy the way, I do not deny that great professionals leave happy. Maybe you keep the material for them, it wouldn't surprise me.nThanks for nothing. Ciaooooo

Pastry School of the best that exists in Valencia. Quality price relationship very affordable. They teach the baking profession for 30 years, and with many possibilities to work