(+34) 681 169 691
Our focus is on innovation, creativity and all that is yet to come
We train with disruptive learning experiences for creative cooking and leadership in restaurant management.
Our focus is on innovation, creativity and all that is yet to come
What makes us different is our methodology of experiential learning aimed at creating, leading and making decisions, as well as our modules for developing the necessary skills for being a 21st century chef. All this is reached through our programs, designed by professionals in the sector and with the objective of making the student live an international, creative, disruptive and transcendent experience.
From a strategic perspective, business management and management, CIB has a full range of restaurant management programs. Always including creativity and innovation in the learning model.
Modular training with 3 annual calls January, May and September
#CookingTomorrow
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Experiences
Tomas Fuentes - Venezuela
Haute Cuisine Chef Diploma
Martha Garcia - Mexico
Restaurants' Strategic Management
Newton Rique - Brazil
Haute Cuisine Chef Diploma
Jessy Jarjoura - Lebanon
Postgraduate Fire Cuisine and Low Temperatures
Adriana M. - Colombia
Masters’ degree in Restaurant Management
Natalia M. - Nicaragua
Haute Cuisine Chef Diploma
Rodrigo Barros - Portugal
Postgraduate in Integrative Healthy Cooking
Elizabeth Gordillo - Mexico
Postgraduate in Molecular Cuisine
People like you who have transformed their lives
They are guided by and live in accordance with their values.
They take risks to win.
Shared objectives are proposed.
They never give up, do not make excuses and never give up on their dream.
They take care of each other and of themselves.
They seek their collective transcendence rather than personal success.
They are disciplined, they fulfill their tasks and their social obligations.
CIB is the cooking school of Barcelona that focuses on creativity and innovation in culinary fields, and in management of gastronomic establishments. CIB has a clear international vocation and vision towards the future through the use of Design Thinking’s methodology applied to training in cooking classes.
Students receive, in addition to specialized training, up to 30% of training for the development of cognitive, leadership and communication skills and the promotion of attitudes oriented to innovation, creativity and entrepreneurship.
