Postgraduate specialist in:
For professional chefs who want to master the science and techniques of molecular cuisine to apply them to the gastronomy and food of the 21st century.
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Beyond cutting-edge cuisine.
Get ready for the scientific kitchen of the 21st century.
In the last 25 years, cooking has evolved more than in the last 250 years. Cooking is science, physics and chemistry, so in this course, you will have scientists, physicists and chemists as mentors, alongside great chefs, creators and disseminators of molecular cuisine.
We break the culinary rules, blur the lines and dogma through the most scientific creativity with CIB’s methodology to show the gastronomy of the future using science. Whether enhancing textures, discovering new flavours, using techniques such as freeze drying, systematising processes, conceptualising productions, researching the behaviour of gasses in a carbonation or discovering how emulsions behave in a sauce using the latest tools and technology.
CIB’s Postgraduate Degree in Molecular Cuisine is a specialisation aside from the Grand Chef’s Diploma and is 3 months long. With the multicultural mix of the students who come from across the globe, this cooking specialisation is aimed at chefs who want to acquire the knowledge, skills, possibilities and techniques involved in molecular cuisine and who want to create and innovate in the world of professional cooking, bringing any restaurant to the forefront of 21st-century gastronomy.
Get ready for the scientific kitchen of the 21st century.
Vision for the future of gastronomy
To perceive new perspectives in the global restaurant trade and acquire the skills chefs need for the 21st century.
Obtain and understand a solid scientific basis
To develop molecular cuisine and be able to apply it in any gastronomic context.
To have the skills
The use of new tools, utensils, machinery and techniques arising from technological innovation.
Acquire specialized language and culture
To operate and work alongside chemists, physicists, doctors, nutritionists and scientists.
Identify resources and possibilities
Coming from biodiversity in order to build a global kitchen and its segmented application.
Designing a culinary offering
From haute cuisine with an emphasis on molecular cuisine.
Discover the possibilities and textures
From the new ingredients and their treatments in a global environment of gastronomy and food.
New skills, knowledge, possibilities and attitudes
To lead any kitchen oriented towards creativity and innovation.
246 hours designed so that every day
is a show for your learning
THE BEST IN EACH FIELD
CHALLENGES & WORKSHOPS THAT
WILL PUT YOU TO THE TEST
MORE THAN 30 HOURS TO OVERCOME YOU
TO EXPERIENCE MOLECULAR CUISINE IN ACTION
OUR WAY OF ASSESSING, YOUR BIGGEST CHALLENGE
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
I want to specialize as a chef
For chefs who understand that cuisine evolves and ,that to stand out, you have to evolve.
I want to take a professional leap
For professionals with experience in professional kitchens who want to reach the next professional level with scientific and molecular cuisine.
I want to stand out in the sector
For experienced chefs who want to master the knowledge, skills and techniques of molecular cuisine to excel and create valuable gastronomic offerings.
I want to be ready for the challenges of the 21st century
For all those people who think that the culinary world is changing and that just getting ready for this is no longer enough to deal with it.
I want to improve the gastronomy offer
For professionals who want to create, innovate and update the gastronomy currently offered by any restaurant business.
I want to work successfully in any kitchen in the world
For people who want to have a complete and international overview of molecular and cutting-edge cuisine, allowing them to meet the challenges of any restaurant in the world.
I want an international culinary training experience
For people with a broad view of the world who want to have a complete, international training experience that meets their expectations.
I want to offer gastronomic alternatives for food difficulties
For culinary professionals who work in catering for hospitals, geriatric centers, soup kitchens.
Who will you share with?
You will live with students with an entrepreneurial profile from every continent.
We try to have the greatest gender diversity in our classrooms.
Each programme is designed based on the criteria of heterogeneity and compatibility.
Your classmates will share a lifelong experience with you.
WITH INTERNATIONAL EXPERIENCE
You classmates will come with international experience, having worked outside their home countries.
Experiences from all ages that will help you grow.
IF YOU BELIEVE THAT
Training for chefs is old-fashioned
Education is an investment in my future
Traditional education is far from the 21st century
Education should be international
Education should allow for both a family life and a professional life
Barcelona is a key centre for gastronomic businesses
IF YOUR GOAL IS
To give your career a boost
To master molecular cuisine
To gain the best education
To stand out from the crowd
Are an entrepreneur
Are a non-conformist
Challenge the status quo
What CIBers say
The moment is yours
Early registration offers
The sooner you register, the less you will pay.
AFTERNOON SHIFT: LAST PLACESApply now
MORNING SHIFT: LIMITED PLACESApply now
Offer valid until 02/02/2022
AFTERNOON SHIFT: LAST PLACES WITH OFFERApply now
Uniform and equipment
All the equipment that you will need for your course.
All programme activities, both at the CIB and off campus are included in the price.
Membership of the CIB
You will become a CIBer for the rest of your life. You will have access to unique job offers, benefits and work opportunities.
All raw ingredients included
In no other school in the world will you handle and cook with so many raw ingredients as those included in the price at the CIB.
You will remember this day as one of the most special and memorable days of your life.
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
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.
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.
For whatever your future will be.
Here we teach you how to stand out
Chef specializing in molecular cuisine
Chef specialising in food behaviour
Head of kitchen
Second head of kitchen
Innovation Project Manager (R&D)
Co-business owner in the culinary area
Culinary director in the food and restaurant industry
Director of new product development
Your competitive edge:
You will have reached a deep understanding of the product that you could not gain in other schools.
You will have a gastronomic vision to give solutions to food and pathological problems.
You will gain an in-depth 360º vision of molecular gastronomy, its environment, its products, technologies and all contexts.
You will be able to create, innovate and complete the objectives before others.
You will have an advantage in restaurants where molecular cuisine has an influence.
You will be able to promote the influence of molecular gastronomy in any gastronomic restaurant.
Getting accepted by the CIB
At the CIB, we receive thousands of admissions requests, but only a small amount of them reach the final acceptance phase.
The profile of our candidates is determined beforehand for each new intake and the Acceptance Committee strives to comply with the established criteria.
Only a handful of candidates pass the final phase.
Be over 18
Pass the Admissions Committee Assessment
At the CIB, we do not take into account your academic background. Instead we look at your attitude and inclination towards creativity and innovation, as well as your entrepreneurial spirit and your life experience. We believe in people, not curriculums. That's why you should go for it.