Culinary Institute of Barcelona

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Specialist chef program:

Molecular gastronomy and avant-garde cuisine

The molecular gastronomy course is aimed at chefs who want to master the science and latest techniques applied to the gastronomy and the food industry of the 21st century.

Teacher of the molecular gastronomy course at the Culinary Institute of Barcelona, specialised in cooking with nitrogen
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Introduction to the molecular gastonomy program

Beyond avant-garde cuisine.

We train chefs for 21st century food science

Molecular gastronomy is the driving force of the food and culinary industry in the 21st century.

Over the last 25 years, professional kitchens, the social context, food consumption, and new products have developed more than in the previous 250 years.

Cooking is a science, and for this reason, in this postgraduate program, you will have scientists (food technicians, chemists, biologists, nutritionists, etc.) by your side, and you will learn from the leading figures working in today's molecular gastronomy and avant-garde cuisine.

This program will challenge you to break all the physical and chemical rules of food to create and innovate in a professional kitchen or in the food industry, using new avant-garde culinary techniques, and developing new products, gastronomic proposals and multisensory experiences for the cuisine of the 21st century.

You will break culinary rules, paradigms and dogmas by using the most scientific creativity to benefit health, sustainability, business and responsible ethics. You will reinterpret traditional cuisine to gain specific and methodological knowledge that will help you consolidate new ideas for your own culinary identity.

This course goes beyond avant-garde cuisine. You will cross new frontiers that will lead you to the gastronomy of the future to acquire new skills by applying scientific-gastronomic rigor; improve textures, discover new flavors, alter the chemistry of food, use techniques such as freeze-drying or discover the behavior of gases in a carbonation.

With more than 20 highly renowned molecular gastronomy teachers, such as Ingrid Farrés or Pere Castells, this three-month postgraduate course, of more than 223 hours, is the course that brings together the greatest concentration, content scope and specific hands-on experience in avant-garde molecular gastronomy in the world.

As an independent or optional specialization of the CIB Gran Chef's Diploma and with a multicultural student community from all over the world, this program is aimed at chefs who want to take a professional leap, or restaurant owners who want to innovate their knowledge, skills, opportunities and techniques in molecular gastronomy or the food industry of the 21st century.


Learning goals

Prepare for the avant-garde cuisine of the 21st century.

How you will learn

223 hours designed to transform

every day of your learning into a show

We don’t teach you recipes, that would be teaching you to copy

We teach you to create, innovate and lead in the 21st century





Who is this course aimed at?


Who will you live with?

Why study at CIB?


  • Education is an investment in your future

  • Education should be international

  • Education for professional chefs is outdated

  • Traditional education is not aligned with the 21st century

  • Barcelona is a leading hub for international gastronomic innovation

  • Education must allow for a positive work-life balance


  • Take a leap in your professional career

  • Master molecular gastronomy

  • Acquire the best possible education

  • Stand out


  • Enrepreneurial

  • Passionate

  • Creative

  • Unorthodox

  • Keen to challenge the status quo

People like you

The CIBers, our students, talk

Upcoming calls and prices

The moment is yours

Early registration offers

The sooner you register, the less you will pay.

Next call for applications

September 2022

€ 8,250

Morning shifts: LAST PLACES

Apply now

Upcoming calls for applications

January 2023

€ 7,425

Offer valid until 08/06/2022

€ 8,250



Apply now

May 2023

€ 7,013

Offer valid until 08/06/2022

€ 8,250



Apply now

What the price includes

Absolutely everything

Benefits of being a CIBer

The CIB is just the beginning

Cibers, students of the Culinary Institute of Barcelona cooking.

[ Attitude ]


Being a CIBer means being ready for tomorrow. This attitude unites them, as does their goal of impacting the future by enhancing their surroundings.

  • Job board

    Former CIB students have access to our jobs board. The CIB guarantees a high 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 support you on the first steps of your journey, helping you to develop your ideas and even to secure financing.

  • Events

    The CIB organizes and hosts many events, and you, as a student or alumnus, will always be more than welcome.

  • Entrepreneurship

    We nurture the talent that comes from our classrooms. Sometimes we have the honor of bringing this talent onto our team.

  • Next generation of teachers

    We keep an eye on the talent that emerges from our classrooms and if the opportunity arises, there may be an opportunity to join our team.

  • Networking

    When you finish your course, besides the knowledge you will have acquired, you’ll also have gained 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 will always have privileged access to the best conditions under which to keep learning on our continuous education programs, post graduate programs and through our Explorer Campus.

  • Use of the facilities

    Whenever you need it, the CIB will be available for you to accelerate your ideas, do your presentations or propose an activity.

Career opportunities

Wherever your future may take you,

we teach you how to stand out from the crowd.


  • Chef specialized in molecular gastronomy

  • Chef specialized in eating behavior

  • Head chef

  • Sous-chef

  • Chef de Partie

  • Innovation project manager (R&D)

  • Form part of the R&D team of a restaurant or company in the food industry

  • Co-owner of a culinary business

  • Private chef

  • Culinary director in the food and catering industry

  • New product development manager

  • Culinary consultant

Your competitive edge:

  • You are taught by renowned communicators and professionals in the molecular science and food industry.

  • You will have been trained in the most comprehensive and specialized program on the market.

  • At the end of the program you will have created totally new gastronomic proposals using your skills.

  • You will have spent three months studying scientific content in an efficient, practical and interactive manner, applying scientific rigor and gastronomic criteria.

  • You will have gained a new network of professional contacts from all over the world specialized in avant-garde molecular gastronomy.

  • You will have the latest knowledge on trends and cutting-edge techniques applied to gastronomy and the food industry, as well as their responsible and sustainable application.

  • You will be able to increase the influence of molecular gastronomy in any restaurant.

  • You will have the necessary culinary insights to be able to solve nutritional and pathological problems.

  • You will have the advantage in restaurants that apply molecular gastronomy to their cooking.

Admissions process:

Getting accepted by the CIB

At the CIB, we receive thousands of admissions requests, but only a few of them are accepted.

Candidates' profile is determined beforehand for each new enrollment period and the Acceptance Committee strives to comply with the established criteria.

Only a handful of candidates pass the final phase.


  • To be over 18

  • To pass the Admissions Committee's assessment

At the CIB, we do not take your academic background into account. Instead we look at your attitude and inclination towards creativity and innovation, as well as your entrepreneurial spirit and life experience. We believe in people, not CVs. That's why you should go for it.

  • 1

    Request information
    Send us your request and an advisor will call you as soon as possible to talk you through the process.
  • 2

    Send in your admissions form
    Once you have spoken with the advisor, they will give you access to the admissions form and advise you on how to complete it successfully. We want to know about you, how you live, how you think, what you’re doing and what’s important to you.
  • 3

    Assessment interview
    If we think you meet our criteria, you will pass the interview phase. You will be able to arrange it for a time that suits you. We look at your attitude and inclination towards creativity and innovation as well as your entrepreneurial spirit and life experience. We believe in people, not CVs. That's why you should go for it.
  • 4

    Acceptance Committee
    The Acceptance Committee will look over your application on the Monday following your interview and that same day we will notify you by email.
  • 5

    In the same notification, we will explain how to reserve your place and to begin registering for the course. You will have 30 days to complete this process.