100%
UNIQUE METHODOLOGY
Specifically created to develop your creativity and boost the skills and attitudes of the 21st century.
Culinary Institute of Barcelona
The best formative experience of your life
Culinary arts training programs for those who want to create, innovate and transcend the gastronomic challenges of the 21st century. #CookingTomorrow
100%
UNIQUE METHODOLOGY
Specifically created to develop your creativity and boost the skills and attitudes of the 21st century.
+150
PROFESSORS
The best, most passionate and active teachers in each specialty that will become lifelong mentors.
+80%
INTERNATIONAL PROFILE
You’ll live the best formative experience of your life with a multitude of entrepreneurs from around the world.
Choose your path
I want to start
PCACFor people who want to work in professional kitchens, develop their creativity and innovate with an eye to the future.
1,352
Hours
11
Months
Full
Time
I want to start
PEC·D1First level of our master PCD · Pastry Chef Diploma
For the next generation of professionals who want to learn about pastry, baking and chocolate to complete their chef’s training, or enter the world of 21st century sweet cuisine.
230
Hours
3
Months
Part
Time
I want to specialize
PEC·HFor those who want to lead kitchens and break the conceptual barriers surrounding diets from a healthy eating perspective.
230
Hours
3
Months
Part
Time
I want to specialize
PEC·TMolecular Cuisine, Fire and Low Temperatures
For chefs who want to take a leap in their gastronomic career by mastering the technique and technology of avant-garde cuisine.
330
Hours
3
Months
Part
Time
I want to specialize
PEC·D2Second level of our master PCD · Pastry Chef Diploma
For chefs who want to apply advanced techniques to pastry and chocolate making and boost creativity and innovation.
230
Hours
3
Months
Part
Time
I want to lead
ECDFor chefs who want to take their professional career to the next level by specializing in managing multiple kitchens in international restaurants and hotels.
160
Hours
6
Weeks
Full
Time
I want to start a business
DCSDesign, Creation and Strategy of restaurant businesses
For all people who want to create, design and/or update their restaurant proposal.
410
Hours
3.5
Months
Full
Time
I want it all
GDCThis combined program includes the Haute Cuisine Chef Diploma, a culinary specialization and a directive postgraduate, which allows you to obtain a 360º vision and professional mastery of cooking in the 21st century.
2,150
Hours
20
Months
Full
Time
I want it all
PCDOur most ambicious pastry program. For anyone who wants to kick start their career in professional pastry making, learning everything from the basics to the highest level of specialization.
988
Hours
9
Months
Full
Time
I want it all
SCDFor those who want to be a professional chef and specialize in a particular technique or trend in order to increase their professional opportunities.
2,156
Hours
17
Months
Full
Time
I want it all
MCDFor those who are oriented to combine the job of a professional chef with the creation or management of restaurants. Depending on whether you want to start or lead a gastronomic business, you can choose the itinerary that best suits your professional goals.
2,070
Hours
15.5
Months
Full
Time
In our style
We love difference, because we know that in order to make things better, first of all they need to change.
Everything at the CIB is designed with you in mind. Our facilities, methodology, content, teachers and even our selection of students.
Product, technique and context are the three cornerstones of your culinary training. Your evaluation is based on how you overcome the periodic challenges that you will set as your objectives.
You will work alongside students of different nationalities, cultures and personal goals in rotating and diverse groups.
Not only will you learn about culinary art and techniques, at the CIB you will also receive training to enhance your attitudes and develop the skills that will increase your chances of success in the 21st century.
If you think that a culinary school should teach you how to reproduce recipes, this isn’t the school for you. If we did that, we would simply be teaching you to copy what other chefs have already created.
At the CIB, we believe that chefs should know how to incorporate products using different techniques that suit the context at hand. That’s why we apply our own teaching methodology to our on-site culinary arts courses, providing you with knowledge from these three perspectives: knowledge of the product, technology and context, so that any student trained at the CIB knows how to handle and manage any situation.
This new way of teaching allows our students to learn much more. Our aim is for them to be able to think, create, develop and innovate in order to transform 21st century gastronomy into a responsible sector.
CIBer
Attitude
CIBers
Being a CIBer means being ready for tomorrow. They are united by this forward-thinking attitude and their goal of impacting the future by enhancing their surroundings.
The CIB is just the beginning
CIB alumni have access to our job bank called "I want a CIBer". The CIB is a guarantee of talent for restaurants, hotels and food companies.
We nurture the talent that comes from our classrooms. We are surrounded by great professionals who will know how to accompany you in the initial stages of your projects.
The CIB organizes and hosts many events, and you, as a student or alumnus, will always be more than welcome.
When you finish your course, besides the knowledge you will have acquired, you’ll also have gained countless contacts of talented students from across the world, as well as your teachers. It will be up to you to make the most of them.
We keep an eye out for talent and nurture that which emerges from our classrooms. Sometimes we have the honor of incorporating this talent into our team.
CIBers will always have privileged access to our continuous education programs under the best conditions, including our postgraduate programs.
The CIB will be available for you to accelerate your ideas, give your presentations or propose an activity whenever you need it.
Designed to be the best formative experience of your life.
[ Learning by doing ]
Three kitchens equipped with the latest technology
[ Participative inspiration ]
Two digitized theaters where you can download content directly onto your mobile device.
[ Creative Colaboration ]
A work space with capacity for 64 people with the objective of being a symbiotic tool between the activity, the people and the context.
