Culinary Institute of Barcelona

Introduction

The Culinary Institute of Barcelona is designed so that you have a unique and unrepeatable experience based on multiculturalism, creativity and innovation.

The objective of the school is to teach people to build their own future.

An Institute Designed to Transform Cuisine

This is the idea with which three teachers in Barcelona started to design what is now the Culinary Institute of Barcelona, an educational project to train professionals who will lead the kitchens and restaurants of the 21st century.

Different Training For Professionals Who Do Not Want To Be The Same

We are aware that we live in a world characterised by a constant paradigm shift, a world that demands a new type of professional who can provide valuable solutions and in which technology, creativity and innovation are key. For this reason, we have adapted the teaching model used in Silicon Valley, the Mecca of digital technology, to international gastronomy. That makes us different.

Vision

We are born of a change and we keep changing without ceasing. Change is synonym of evolution. And training also has to serve for that: to grow and evolve.

For years, society tends to be obsessive about overvaluing knowledge. It insists to the point of frustration in putting pressure on young people in their studies, without cultivating their values, skills and attitudes. And that is a big mistake.

In traditional training centers students are not valued for what they really good at, but for what they’re expected to know. Skills such as imagination, creativity, eloquence and even intelligence are penalized. They aren’t motivated nor trained to be innovators, but they are trained from the past to the past, without thinking about the future.

At CIB we teach to improve, to question, to imagine, to search and to find new possibilities using our intellect, which is not exactly very rational but totally emotional.

We teach to do things more than to know things. We teach to love and to survive, and not to accept the established. Because we know that what’s established is ephemeral and often even incorrect.

We are obsessed in our teaching procedures so that our young people can overcome the scenarios of change, do them their own and know how to adapt to the new circumstances with absolute naturalness. We try to teach to set, pursue and achieve objectives, not be afraid of making mistakes. Because only those who are willing to make mistakes are able to do really wonderful things.

That's why we created CIB. To do it.

Training Model

We base our methodology on 6 axes that allow the formation of leaders capable of successfully facing the challenges of the 21st century.

Learning based on challenges

An education model that:

It exposes students to real problems, favors the development of their transformative leadership competencies and makes them more competitive in today's world.

Generates motivation and sense of achievement.

It links the student with the environment, so that tangible value is generated.

It offers challenging experiences that develop entrepreneurship and human sense.

It is experiential, collaborative and knowledge integrator.

Flexibility

That's why: flexibility is a living concept, patent in each of our facilities. Teaching spaces, active and dynamic in which the student is the center. And so:

Our classrooms change. With chairs that are not just chairs, but a mobile personal work space that adapts to the characteristics of each student and each class.

All our students have an intelligent translation PILOT headset, which allows them to speak and follow the classes in their native language. Without cables nor complications.

There is also time for the student and his classmates to work at their leisure.

Inspirational teachers

We know that, although it is reason that teaches, it is learned from emotion. That's why each of our teachers:

Live passionately the pedagogical experience, and it shows.

He is interested in the student, challenging, guiding and strengthening his development.

It stands out as an academic and leader in its discipline, it is innovative and takes advantage of technology.

He participates actively and formally in his professional, business, academic and social environment.

It has a close link with the students, it is a good example and it leaves a mark on them.

Memorable experience

Our students spend at least one year with us and during their training, they live:

A global, diverse and multicultural learning community.

Academic and professional practices on the Campus and outside of it.

Student development activities that provide diversity of challenges and encourage the development of skills.

360º training

We are not satisfied with being providers of knowledge, all our students receive a 360º training.

  • Knowledge:
    Technological, product and its manipulation.
  • Abilities:
    To manage business, other people and themselves.
  • Attitudes:
    Leadership, social and professional.
  • Possibilities:
    For the recognition of the environment and of themselves.

Because it is when these four circles converge when success occurs.

Accessibility and transparency

All communication from CIB, teachers and students, is accessible and available 24 hours a day throughout the year.

  • Personal instant messaging, by groups and general.
  • Archive of videos, audios and documents.
  • Video and audio in real time.
  • It's easy, it's Facebook Workplace.
This school offers programs in:
  • Spanish
  • English

View Postgraduate Certificates » View Graduate Certificates » View Diplomas »

Programs

This school also offers:

Diploma

Diploma in Haute Cuisine Chef

Campus Part time 8 months January 2019 Spain Barcelona

Obtaining CIB’s Chef Diploma is getting much more than a professional cook's degree. This diploma guarantees that the student is able to innovate and create, that is, to improve what already exists and to do things that nobody has done before. [+]

Obtaining CIB’s Chef Diploma is getting much more than a professional cook's degree. This diploma guarantees that the student is able to innovate and create, that is, to improve what already exists and to do things that nobody has done before. This course is a journey through the art and science of gastronomy that, optionally, can be extended with a previous module of initiation for those who don't’ have any professional experience in cooking.

Once the Diploma is successfully completed, the student can choose any of the six culinary specialties available to become a Specialist Chef or opt for the course to obtain the Executive Chef Postgraduate Diploma.

It is an 8-month program of multicultural coexistence with students from all over the world within the framework of the city of Barcelona, where you will not only learn cooking techniques, but you will live a life experience that will serve you for the rest of your life.... [-]


Graduate Certificate

Master in Restaurant Management

Campus Part time 11 months January 2019 Spain Barcelona

Managing a restaurant successfully is a challenge due to its complexity. The successful management of a restaurant involves more than offering a balanced menu designed to generate revenue. [+]

Managing a restaurant successfully is a challenge due to its complexity. The successful management of a restaurant involves more than offering a balanced menu designed to generate revenue. A number of factors play a role in the management of a restaurant: the ability to form a relationship with clients, prospecting for business in digital media, the ability to effectively respond to demand, forming relationships based on trust and being able to deal with suppliers are factors that play a role in the management of a restaurant.

Control over these factors is crucial in order to be able to implement in a secure and coherent manner everything we have discussed and planned for our business. This is a sector in a state of constant change, where competition is fierce and where one must respond to customer expectations. As a result, novelty and trends must be tools that help us improve and manage our business on its path to success.... [-]


Postgraduate Certificate

Postgraduate Course in Executive Chef

Campus Part time 3 months January 2019 Spain Barcelona

This Postgraduate Executive Chef degree is a three-month course designed specifically for chefs who wish to go a step further in their academic training, giving it a focus on the executive management of a professional kitchen. [+]

This postgraduate degree is aimed at chefs or cooks who want to run a professional kitchen

This Postgraduate Executive Chef degree is a three-month course designed specifically for chefs who wish to go a step further in their academic training, giving it a focus on the executive management of a professional kitchen.

The program includes five training modules:

Business and People, which provides students with the business vision of their kitchen and puts it in the context of the human team that they will lead. Economic Management, which provides students with the economic context of their work, including financial, measurement and control aspects. Process Management, which provides students with the tools and judgment required for the logistical management of their kitchen and their people. Lateral Skills, which develops abilities for the management of the people that make up your work team and of suppliers. Workshops, which consists of a series of practical workshops designed to boost attitudes related to the abilities developed by the Program ... [-]

Postgraduate Course in Restaurant Management

Campus Part time 15 weeks January 2019 Spain Barcelona

The first module of the Masters’ degree in Restaurant Business Management - MRBM. [+]

First module of the Masters’ degree in Restaurant Business Management - MRBM

Managing a restaurant successfully is a challenge due to its complexity. The successful management of a restaurant involves more than offering a balanced menu designed to generate revenue. A number of factors play a role in the management of a restaurant: the ability to form a relationship with clients, prospecting for business in digital media, the ability to effectively respond to demand, forming relationships based on trust and being able to deal with suppliers are factors that play a role in the management of a restaurant.

Control over these factors is crucial in order to be able to implement in a secure and coherent manner everything we have discussed and planned for our business. This is a sector in a state of constant change, where competition is fierce and where one must respond to customer expectations. As a result, novelty and trends must be tools that help us improve and manage our business on its path to success.... [-]


Postgraduate degree in Executive Restaurant Management

Campus Part time 15 weeks January 2019 Spain Barcelona

Learning about and having control of our business in depth gives us the peace of mind and the vision needed when proposing changes, taking new risks and opting for new formats that meet the needs of the market. The ability to anticipate change is of utmost importance. To this end, we must be familiar with the resources at our disposal so that we can optimize them without surprises. [+]

Learning about and having control of our business in depth gives us the peace of mind and the vision needed when proposing changes, taking new risks and opting for new formats that meet the needs of the market. The ability to anticipate change is of utmost importance. To this end, we must be familiar with the resources at our disposal so that we can optimize them without surprises.

The aims of the postgraduate program in Executive Restaurant Management are:

To teach students how to get the most out of the establishment and its personnel. To know it in depth and lead work teams. To give students a broad economic vision of the business, in order to exploit it and maximize its performance. 20% of the course is aimed at giving students the necessary skills in negotiation techniques, intense communication, management by values and crisis management, with a special emphasis on and dealing with the three most plausible future business model scenarios, including three 6-hour experiential visits. ... [-]

Postgraduate degree in Strategic Restaurant Management

Campus Part time 15 weeks January 2019 Spain Barcelona

In this postgraduate program, you will acquire the key knowledge needed to develop a business plan to increase the chances of success of new business initiatives or, in the case of existing businesses, of new approaches. [+]

In order for a catering company to develop, it must respond to the external environment in an effective manner without losing sight of the resources available to it, its own abilities and its strengths. For that reason, irrespective of the size of the business, it is crucial to have tools of analysis and planning tools that provide us with the strategic approach needed to determine the situation of our business and of its environment. Only in this way will be it able to select and implement the most appropriate and competitive strategies for its growth.

In this postgraduate program, you will acquire the key knowledge needed to develop a business plan to increase the chances of success of new business initiatives or, in the case of existing businesses, of new approaches. In both cases, the implementation of the business plan must make use of methods that facilitate the management of the project in a controlled environment to avoid surprises and unforeseen events.... [-]


Specialist postgraduate degree in Catering and Events Cuisine

Campus Part time 3 months January 2019 Spain Barcelona

A banquet, a catering event or a group dinner is a unique event. One does not prepare the presentation of a meal as in a conventional restaurant: there are not the same entries or the same protocol for service. [+]

A banquet, a catering event or a group dinner is a unique event. One does not prepare the presentation of a meal as in a conventional restaurant: there are not the same entries or the same protocol for service.

Cuisine for banquets has its own peculiarities that go beyond cuisine in a restaurant. When preparing food for a collective, there are rules and requirements and logistics and execution that differ from those of conventional catering. Neither the costs nor margins bear any similarity to those of a traditional restaurant. A chef has to adopt a different mindset - as does a maitre - and the events organizer steps in, in the same manner as a food and beverage manager at a hotel.... [-]


Specialist postgraduate degree in Chocolate

Campus Part time 3 months January 2019 Spain Barcelona

Considered the food of the gods, chocolate never leaves anyone unmoved. It raises passions, and there is always room for it. Much more than a bar of chocolate, cocoa is the living story of civilization and of the development of many cultures. [+]

Considered the food of the gods, chocolate never leaves anyone unmoved. It raises passions, and there is always room for it. Much more than a bar of chocolate, cocoa is the living story of civilization and of the development of many cultures. For this reason, at the CIB we want you to discover the passion for the brown gold of the kitchen and confectionery production.

This course is designed for chefs and professional confectioners who want to deepen their knowledge and acquire a broad vision of the possibilities of this sought-after ingredient, from its origins to the culinary vanguard and the transformations offered by cocoa, providing students with new knowledge and new techniques to implement in their kitchens.... [-]


Specialist postgraduate degree in Fire Cuisine

Campus Part time 3 months January 2019 Spain Barcelona

Ceramics, sculpture, glass.... there are many artistic disciplines in which fire plays a crucial role. Cuisine is another. [+]

Ceramics, sculpture, glass.... there are many artistic disciplines in which fire plays a crucial role. Cuisine is another. Both directly and indirectly, and since ancient times, fire has been used in the kitchen: it is the main ingredient and at the same time the most difficult, one that at times is not given the importance or attention it deserves. It is not for no reason that stoves are at the heart of any kitchen.

The cutting-torch flame, the heat of an open barbecue, the cooking action of an oven-BBQ, open-air stoves and the art of smoking are different techniques and methods to handle the fire that require exquisite learning. However, vacuum cooking and low temperatures also open up a range of possibilities for our kitchens. The flame of a wood-burning oven or of a steam oven, the power of stoves or even of a microwave oven. It is not just how fire is used, but also the different temperatures used that offer us an extensive range of culinary sensibilities.... [-]


Specialist postgraduate degree in Integrative Healthy Cooking

Campus Part time 3 months January 2019 Spain Barcelona

Healthy cuisine is in vogue. Now more than ever. But apart from being healthy, people now want their cuisine to be gastronomic. [+]

Healthy cuisine is in vogue. Now more than ever. But apart from being healthy, people now want their cuisine to be gastronomic. Chefs are becoming eco-chefs, green chefs, chefs that endeavor to change the world based on healthy products, sustainability, and the environment...

Nutrition and diet are full of stigmas in a society that searches for trends, brands, names, concepts, fast diets and, above all, many miracles. In this postgraduate degree, we want to open up a new dimension in healthy cuisine as the focus of the food paradigm and culinary and gastronomic thought. We want to tear down the conceptual barriers of diets and find in ourselves an integration between healthy eating, lifestyle and products and how to cook them.... [-]


Specialist postgraduate degree in Molecular Cuisine

Campus Part time 3 months September 2019 Spain Barcelona

The cuisine has evolved more in the last 25 years than in the last 250 years. The cuisine is science, physics, and chemistry. As a result, on this course, you will have scientists, physicists, and chemists by your side, as well as the world's great chefs. [+]

The cuisine has evolved more in the last 25 years than in the last 250 years. The cuisine is science, physics, and chemistry. As a result, on this course, you will have scientists, physicists, and chemists by your side, as well as the world's great chefs.

They will bring their knowledge to cuisine and pass them on to students with the aim of systematizing processes, conceptualizing designs, investigating the behavior of gases in carbonation and discovering the response of emulsions through a sauce using cutting-edge tools and machinery.

This course goes far beyond avant-garde cuisine. This course goes beyond the old paradigms to break the rules and leads us to the gastronomy of the future, putting science at the service of the catering sector.... [-]


Specialist postgraduate degree in Restaurant Desserts

Campus Part time 3 months May 2019 Spain Barcelona

This course is designed to teach students the techniques for making desserts and a methodology for creation that will make sure you surprise your guest. [+]

The desserts area of a restaurant is the great challenge for a good chef because it brings together a number of key elements: it is the final act of our work and occurs when the diner has satisfied their appetite. To meet this challenge, one must awaken the primary senses of the diner with a truly tempting proposal.

This course is designed to teach students the techniques for making desserts and a methodology for creation that will make sure you surprise your guest.

For us, confectionery is an alchemy of textures, matrices, aromas, flavors, products, travel and experiences. Joan and Jordi Roca

Objectives

1. To transfer knowledge of the foundations of confectionery and their application to the present day. To analyze the paradigm of the world of sweets in current catering and confectionery.... [-]