The bakery and pastry sector has faced a growing challenge for years: the difficulty of finding qualified professionals and ensuring generational succession in the trade. In this context, IBP Center (International Bakery & Pastry Center) was launched, a new training project led by Granier with the aim of bringing the profession closer to new generations and delivering training connected to the sector’s real-world realities.
Located on the Cordoba Campus, the center aims to become a reference hub for specialized training in bakery, pastry, and confectionery, blending technical learning, hands-on practice, and direct engagement with the professional environment.
As part of this initiative, IBP Center presents its new Official Diploma in Bakery, Pastry and Confectionery, an official credential designed to prepare students to enter the job market with a practical foundation tailored to the sector’s current needs.
The program takes place in facilities that replicate the daily operation of a professional bakery, allowing students from day one to work with real products, equipment and processes.
In addition to technical training, the diploma incorporates a global view of the craft and how the sector operates, blending hands-on practice with product knowledge and preparation for the business environment.
One of the program’s main differentiators is its direct link to employment. The diploma includes internships in companies and is backed by Granier, providing an experience closely aligned with market realities and a natural transition into the workforce.
Led by José Roldán
“Today the sector needs professionals who are well prepared, but also new vocations that want to build a career within the craft. IBP Center was created precisely to bring training closer to the realities of the job market and contribute to the sector’s future,” the project team notes.
At the helm of academic leadership is José Roldán, World Baker 2025, who leads the program with a current, specialized vision aligned with the evolution of the craft and the market’s new demands.
In addition to the Official Diploma in Bakery, Pastry and Confectionery, IBP Center rounds out its offering with intensive courses, initiation programs, specialization tracks and masterclasses designed for both beginners and professionals seeking to continue developing their skills.
With this initiative, Granier reinforces its commitment to specialized training and to the professionalization of a craft that is undergoing a period of transformation, marked by a growing demand for quality, specialization and artisanal value.
