Culinary Institute of Barcelona
Specialist chef program:
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.
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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.
Prepare for the avant-garde cuisine of the 21st century.
Vision of the future of gastronomy
Revealing a new perspective on the world of food science and developing the skills required to be a chef in the 21st century.
Obtain and develop a sound scientific basis
To develop molecular cuisine and be able to apply it in any gastronomic context.
Develop new skills
To work with FoodTech innovation tools and techniques.
Access specific language and culture
To operate and work alongside chemists, physicists, physicians, nutritionists and scientists.
Learn the principles of the food industry
To apply it in terms of innovation, the development of our products and food technologies on a small and large scale.
Identify resources and possibilities
Offered by biodiversity to create a global cuisine and its targeted application.
Be able to design culinary proposals
For haute cuisine based on the criteria of molecular gastronomy and avant-garde cuisine.
Discover culinary possibilities and new textures
Based on new ingredients and their transformation.
Apply methodologies, skills, knowledge and attitudes
To a professional setting oriented towards creative, sustainable and responsible processes.
223 hours designed to transform
every day of your learning into a show
THE BEST IN THEIR FIELD
THAT GIVE YOU MORE THAN KNOWLEDGE
OUR WAY OF ASSESSING, YOUR BIGGEST CHALLENGE
TO EXPERIENCE THE FULL POTENTIAL OF MOLECULAR GASTRONOMY
MORE THAN 20 HOURS TO PUSH YOUR LIMITS
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?
I want to take a professional leap
For chefs who want to reach the next professional level in specialized kitchens or companies in the food industry.
I want to create, innovate and improve gastronomic proposals
In professional kitchens, catering businesses or the food industry.
I want to specialize and stand out as a chef
For chefs who understand that cooking evolves and that to stand out, you have to evolve and master the new concepts, skills and techniques involved in molecular gastronomy
I want to improve my skills in haute cuisine
To stand out, provide added value and optimize culinary production processes in professional kitchens or the food industry.
I want to grow and pursue a career in the food industry
For professional chefs who want to acquire new knowledge and techniques of avant-garde cuisine and apply them to the R&D of the food and catering industry
I want to develop and innovate my restaurant business
For business owners or culinary leaders who want to add value to their gastronomic proposal through food science.
I want to find alternative solutions
To substitute foods, their preservation and composition to benefit health, sustainability and responsible ethics in the food or catering industry.
I want to offer gastronomic alternatives for food-related challenges
For culinary professionals working in hospital restaurants, geriatric centers or soup kitchens.
Who will you live with?
You will share the same passion and common goals.
They want to create large-scale food solutions.
Have started a business or want to start one.
YEARS OF EXPERIENCE
In the food industry or in haute cuisine.
You will live with entrepreneurial students from all over the world.
Share experiences with people of all ages who will enrich your experience even more.
IF YOU BELIEVE THAT
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
IF YOUR GOAL IS TO
Take a leap in your professional career
Master molecular gastronomy
Acquire the best possible education
IF YOU ARE
Keen to challenge the status quo
The CIBers, our students, talk
The moment is yours
Early registration offers
The sooner you register, the less you will pay.
Next call for applications
Morning shifts: LAST PLACESApply now
Upcoming calls for applications
Offer valid until 08/06/2022
Morning shifts: LAST PLACES WITH OFFERApply now
Offer valid until 08/06/2022
Afternoon shifts: LIMITED 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.
The CIB is just the beginning
Being a CIBer means being ready for tomorrow. This attitude unites them, as does their goal of impacting the future by enhancing their surroundings.
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.
The CIB organizes and hosts many events, and you, as a student or alumnus, will always be more than welcome.
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.
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.
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
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
Culinary director in the food and catering industry
New product development manager
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.
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.