Culinary Institute of Barcelona

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Culinary Programs

The best formative experience of your life

Culinary and Restaurant’s Management training for those who want to transcend and lead the 21st century’s challenges.

Contact All cooking courses
Culinary Institute of Barcelona students

Courses

Choose your path
Students and teacher of the Haute Cuisine Chef Diploma course

I WANT TO BE A CHEF

Haute Cuisine Chef Diploma

For those people who want to professionalize in the kitchen from creativity, innovation and an eye to the future.

1,430

Hours

11

Months

Full

Time

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Professor cooking at low temperature in the postgraduate of Fire and Low Temperature chef specialization

I WANT TO SPECIALIZE

Fire Cuisine and Low Temperatures

For professional chefs that want to specialize in fire techniques and master the science of low temperature cooking by its creators.

246

Hours

+3

Months

Part

Time

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Culinary Institute of Barcelona student in a class of the Integrative Healthy Cooking program

I WANT TO SPECIALIZE

Integrative Healthy Cooking

The program designed for those who want to dominate the kitchen breaking conceptual barriers of diets from healthy eating.

246

Hours

+3

Months

Part

Time

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Professor cooking with Nitrogen in the courses in Molecular cooking of the Culinary Institute of Barcelona.

I WANT TO SPECIALIZE

Molecular Cuisine

The scientific cooking program for professional chefs that brings meaning to molecular cuisine from the mastery of its techniques.

246

Hours

+3

Months

Part

Time

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Professor cooking with chocolate sleeve from the Pastry and Chocolate course of the Culinary Institute of Barcelona

I WANT TO SPECIALIZE

Pastry and Chocolate

The program that allows chefs to apply the most advanced techniques in restaurant’s bakery and chocolate cuisine from creativity and innovation.

246

Hours

+3

Months

Part

Time

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Teacher and students in the master class of the Catering and Events Management course

I WANT TO LEAD

Catering and Events Management

For those people who want to professionalize in the catering and events industry dominating their marketing, management planning and logistics.

230

Hours

+3

Months

Part

Time

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Students of the Food & Beverage and Executive Chef course working as a team

I WANT TO LEAD

F&B and Executive Chef

The program for chefs who want to take a leap in their professional career specializing in the management of multiple restaurant and hotel kitchens.

230

Hours

+3

Months

Part

Time

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Students of the course in Restaurant’s Operative Management working in a creativity and innovation workshop

I WANT TO LEAD

Restaurants' Operative Management

For those who understand the restaurant beyond the kitchen. A program designed for those who want to gain control of the restaurant.

230

Hours

+3

Months

Part

Time

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Professors and students of the Gran Chef Diploma of the Culinary Institute of Barcelona cooking school in a challenge.

I WANT IT ALL

Gran Chef Diploma

The combined program that includes the Haute Cuisine Chef Diploma, a culinary specialization and a directive postgraduate, which allows you to have the vision and professional mastery in 360º.

2,194

Hours

20

Months

Full

Time

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The methodology

In our style

We love the difference because we know that for things to be better it is necessary to make them different.

Professor at the Culinary Institute of Barcelona applying creative methodologies on the board.

  • Student-centered

    Everything in CIB is designed with you in mind. Our facilities, methodology, contents, teachers and even our selection of students.

  • Goal Based

    Product, technique and context are the three axes of your culinary training. Your evaluation is based on overcoming the challenges that will periodically mark you as your objective.

  • Teamwork

    You will work alongside students with different nationalities, cultures and personal motivations on a rotating but always heterogeneous basis.

  • Experiential

    Not only will you learn about culinary art and techniques, at CIB you will receive training to enhance attitudes, develop the skills that will increase your chances to face the 21st century.

If you thought a cooking school should teach you how to reproduce recipes, this is not your school. If we did, we would be teaching you to copy, to reproduce what others created.

In CIB we believe that the chef must know how to apply the products with different techniques depending on the context. That is why our methodology treats knowledge precisely from these three axes so that any student trained in the CIB knows how to solve and develop in any circumstance.

This new way of interpreting the teaching allows the student to be able to assume much more than a collection of preset recipes to replicate. Our goal is for students to create new solutions, to create, to innovate, to always find solutions to the problems they will inevitably face in their future.

CIB Life

Check it for yourself

After CIB

CIBer
Cibers, students of the Culinary Institute of Barcelona cooking.

[ Attitude ]

CIBers

Being a CIBer is to be ready for tomorrow. This attitude is what unites them, as well as the goal of impacting the future by changing their surroundings.

After the CIB everything starts

  • Jobs board

    Former students of the CIB have access to our jobs board. The CIB guarantees a level of talent for restaurants, hotels and food production businesses.

  • Starting your own project

    The CIB is also an ecosystem for opportunities. We love to surround ourselves with talent and we know how to come along with you on the initial steps of your journey, helping you with your ideas and even assisting you in gaining financing.

  • The next generation of teachers

    We nurture the talent that comes from our classrooms. Sometimes we have the chance to bring this talent on to our team.

  • Next generation of teachers

    We are attentive to the talent that emerges from our classrooms and if the opportunity arises to join our team.

  • Networking

    When you finish your course, besides the knowledge you will have acquired, you’ll carry with you countless contacts from talented students from across the world and your teachers. It will be up to you to make the most of them.

  • Your continuous education

    CIBers always have privileged access and the best conditions under which to keep learning on our continuous education programmes, post graduate programmes and Explorer Campus.

  • Use of the facilities

    Whenever you need it, the CIB will be available for you to use to accelerate your ideas, do your presentations or whatever your proposal is.

The Space

Made for it to be the best formative experience of your life.
One of the 3 culinary classrooms of the Culinary Institute of Barcelona.

[ Learning by doing ]

4 Cooking classrooms

Three kitchens and a patisserie workshop equipped with the latest technology

[ Participative inspiration ]

2 Amphitheatres

Two digitized theaters with the possibility of downloading content directly to your mobile device.

One of the two digitized amphitheaters of the Culinary Institute of Barcelona.
Students working lateral skills in the active classroom.

[ Creative Colaboration ]

Active Classroom

A work space with capacity for 64 people with the objective of being a symbiotic tool between the activity, the people and the context.



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