Program Overview

Course Overview

The Curso Pasteler僘 (Pastry Course) is a program designed to develop theoretical and practical competencies in pastry-making, including the preparation of artisanal bread and fermented products with a mother dough. The course covers historical knowledge, proper use of utensils, techniques, and processes, as well as hygiene and safety standards.

Course Details

• Duration: From September 30, 2025, to December 13, 2025
• Schedule: Tuesdays from 19:00 to 21:30 hrs and Saturdays from 09:30 to 14:30 hrs
• Location: Liceo T馗nico San Miguel A-100 (Gran Avenida #4688 San Miguel)
• Organizer: Unidad de D.O. y Capacitaci
• Target Audience: Exclusive for employees of the University of Chile

Admission Requirements

• Exclusive for University of Chile employees
• Postulation through a designated form
• Authorization from the immediate supervisor (Commitment Letter - Quality of Life Program)
• Signed Commitment Letter must be sent to the Capacitaci Coordinator for official authorization
• Commitment to attend the course on the specified dates and times
• The course will be conducted with 21 participants with taxable income below 25 UTM
• Four 100% scholarships will be awarded for higher incomes, based on the order of postulation

Course Content

Module I: Introduction to Pastry and Hygiene Norms

• I.1 History
• I.2 Branches of Pastry
• I.3 Sanitary Norms
• I.4 Biosecurity

Module II: Tools, Utensils, and Equipment

• II.1 Types
• II.2 Use
• II.3 Maintenance and Safety

Module III: Raw Materials

• III.1 Flours
• III.2 Sugars
• III.3 Fats
• III.4 Dairy
• III.5 Eggs
• III.6 Flavorings and Additives

Module IV: Basic Pastry Techniques

• IV.1 Weighing
• IV.2 Mixing, Beating, Kneading, Baking, and Cooling

Module V: Basic Dough

• V.1 Shortcrust Pastry
• V.2 Puff Pastry
• V.3 Choux Pastry
• V.4 Cakes and Cookies

Module VI: Creams and Fillings

• VI.1 Pastry Cream
• VI.2 Chantilly
• VI.3 Mousses, Ganache, Buttercream

Module VII: Classic and Modern Desserts

• VII.1 Tarts, Flans, Souffl駸, Tiramisu, Display Cakes

Module VIII: Decoration and Presentation

• VIII.1 Glazes, Fondant, Sugar Flowers, Creative Assembly

Module IX: International Pastry

• IX.1 French, Italian, Latin American Specialties

Module X: Healthy Pastry

• X.1 Sugar-Free
• X.2 Gluten-Free
• X.3 Vegan and Functional

Module XI: Quality Control and Costs

• XI.1 Standards, Portion Control, Costs, and Prices

Module XII: Supervised Practices

• XII.1 Integral Elaboration of Products, from Preparation to Final Presentation

Additional Information

• A manual and materials will be provided for the course execution.
• A virtual certificate with a QR code for verification will be awarded upon completion.
• Participants who complete the course will receive a 4-liter orbital mixer.

Tuition Fee

• Value: $1,100,000 with 100% SENCE financing.