Culinary Institute of Barcelona
New
Molecular Cuisine, Fire and Low Temperatures.
Take your culinary career to the next level by mastering
avant-garde culinary techniques and technology.
Beyond avant-garde cooking.
We teach you how to innovate and create culinary experiences worthy of the 21st century
Professional kitchens, the social climate, food consumption and new products have evolved more in the past 25 years than in the previous 250. As such, the gastronomic sector is now in need of more specialized chefs who are able to take on the culinary challenges of the future.
After completing the Specialization Program in Advanced Culinary Techniques, you will be at the forefront of these changes. You will break all the rules of food physics and chemistry to create and innovate in professional kitchens and the food industry, using every tool in your arsenal, from age-old cooking techniques to new avant-garde culinary methods, to develop new products, culinary proposals and multi-sensory experiences using the most advanced technology.
The Postgraduate course in Advanced Culinary Techniques will lead you into the future of gastronomy by giving you new skills acquired through scientific and gastronomic rigor. You will improve textures, discover new flavors, alter the chemistry of food, use techniques such as freeze-drying, discover the behavior of gasses in carbonation and learn about different cuts and their application, from a global and creative perspective.
The Specialization Program in Advanced Cooking Techniques offers comprehensive training in professional contemporary cuisine that includes two gastronomic trends:
Both trends shape avant-garde cuisine and allow you to experiment with the exciting world of contemporary cooking, using unusual ingredients, 3D printing of food and artistic presentation techniques.
This is the most comprehensive and up-to-date intensive program you can find on the market. During this 15-week course, you will learn from a disruptive methodology that will not involve repeating recipes, but rather developing the tools to learn through scientific formulation and creativity to find better solutions and develop innovative proposals that will help you build your own personality as a chef.
You will be completely transformed over the three months of cultural immersion in the city of Barcelona. You will acquire the confidence to design, organize and lead kitchens in any international haute-cuisine restaurant, launch your own project or business, lead R&D in an industrial-scale business, or advise other industry professionals on the development of new products and concepts.
To prepare for avant-garde cooking in the twenty first century
To acquire the tools to move your culinary career to the next level
and make your way into the most avant-garde cuisine, specialized kitchens or the food industry.
To create and improve innovative dishes and recipes
by developing a critical eye and contributing to the foodservice or food industry business with an international perspective
To specialize in molecular cuisine
and excel in the evolution of cooking by mastering new knowledge, skills and techniques involved in scientific cooking.
To understand and apply formulas
as a resource for creativity and innovation in avant-garde cooking, in order to create and design new culinary proposals.
Specialize in R+D and the creation of new culinary concepts and ideas
within the industry, allowing you to develop new products and professional identities adapted to different socioeconomic and cultural contexts.
To master the techniques involved in low temperatures and fire in the food industry
and transform raw materials while preserving and enhancing their organoleptic properties.
To master advanced tools and techniques
such as container typologies, machinery, artificial intelligence and the different types of energy used for traditional and contemporary small and large-scale cooking.
Acquire flexibility and versatility, knowledge and attitudes
that allow you to produce, on a small and large scale, in restaurants, bakeries or for your own business.
Understand the importance of sustainability, ethical practices and responsible consumption
throughout the gastronomic industry's value chain, and guide you in applying these principles to your own work.
To develop soft skills and leadership skills
to lead and manage the resources of any culinary business in a profitable, sustainable and ethical way.
330 hours designed to make each day
of your learning into an unforgettable show
20+
PROFESSIONALS
LEADERS IN THEIR FIELD
80+
CLASSES
THAT GO BEYOND KNOWLEDGE
3
CHALLENGES
OUR ASSESSMENT, IS YOUR BIGGEST CHALLENGE
3
EXPLORER CAMPUS FIELD TRIPS
FIELD TRIPS WHERE YOU SEE AVANT-GARDE COOKING FIRST HAND
3+
TRANSFORMATIVE WORKSHOPS
CREATIVITY, INNOVATION, FUTURE AND SKILLS DEVELOPMENT
We don’t teach you recipes, that would be teaching you how to copy.
We teach you how to create, innovate and lead in the 21st century
For chefs who want to
experience the most advanced cooking.
I want to specialize as a chef
For people who want to take the leap into the avant-garde gastronomy industry.
I want a high-quality and innovative culinary education
For professionals who want to take their career to the next level with a 360º understanding of gastronomy
I want to learn modern and advanced culinary techniques
For people who want to learn the techniques used by the most innovative chefs in the world
I want to acquire leadership and management skills
For people who want to lead successful culinary teams and restaurants in a profitable and sustainable way.
I want to learn how to design and develop my own avant-garde dishes and recipes.
For people who want to start their own culinary business based on a unique idea.
I want to understand and explore the science behind modern gastronomy
for people who want to learn how to apply scientific formulations to create innovative dishes.
I want an enriching culinary experience in an international school
For people who want a transformative learning experience based on a creative and innovative methodology.
I want to learn about avant-garde cooking and how it is related to sustainability and social responsibility.
For forward-thinking professionals who want to play a leading role in future culinary, social and cultural challenges.
I want a practical education in cooking that prepares me to work in haute-cuisine kitchens.
For chefs who want to take the leap into haute cuisine and expand their professional horizon.
I want to innovate and bring new ideas to the table
For those who want to take their career to the next level by launching a new venture, offering new proposals to the world and bringing a fresh perspective on traditional and modern cooking.
For chefs who want to excel
in one of the most valued positions in the sector.
100%
ARE CHEFS
You'll share the same passion and objectives.
100%+
INTERNATIONAL PROFILE
You'll live with entrepreneurial students from all over the world.
60%+
ENTREPRENEURIAL
Have started a business or want to do so.
31
AVERAGE AGE
Peers and colleagues with professional maturity.
7+
YEARS OF EXPERIENCE
In the food industry or in professional cooking.
IF YOU THINK THAT
Training is an investment in your future
Training should have an international focus
Current culinary training is outdated
Traditional training is not adapted to the 21st century
Barcelona leads the way in international gastronomic innovation
Training must allow for positive work-life balance
IF YOUR OBJECTIVE IS
To work in any field, context or business model
To take your career to the next level
Excel as a pastry chef
To have the best possible education
IF YOU ARE
Entrepreneurial
Passionate
Creative
Non-conformist
Defiant
Decide when it’s your best time to enroll
Early enrollment offer.
The sooner you enrol, the less you pay.
Upcoming admission calls
Absolutely everything
Professional chef's uniform
All the equipment you need for the 330 hours of the Specialized Program in Advanced Culinary Techniques
All ingredients and raw materials included
At no other school in the world will you handle and cook with as many raw materials as at the CIB, and it's all included in the price.
All the experiences
All activities on the Advanced Culinary Techniques program, both inside and outside the CIB, are included in the price. You will experience the best training in avant-garde cuisine in Barcelona first hand, alongside great professionals, thereby expanding your network in the sector.
CIB membership
You'll be a CIBer for the rest of your life You'll have access to exclusive offers, perks and job opportunities.
Our facilities, your new lab
You'll always have access to our experimentation, meetings and teamwork spaces.
Graduation ceremony
You'll remember this day as one of the most special and memorable days of your life.
The CIB is just the beginning
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.
Job opportunities
Former CIB students have access to our job opportunities board. Restaurants, hotels and food production businesses know that when they hire students from the CIB, they are getting a high level of talent.
Entrepreneurship
We nurture the talent that comes from our classrooms. Sometimes we have the honor of inviting this talent onto our team.
Events
The CIB organizes and hosts many events, and you, as a student or alumnus, will always be more than welcome.
Networking
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.
The next generation of teachers
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.
Your continuous education
CIBers will always have privileged access to our continuous education programs under the best conditions, including our postgraduate programs.
Use of the facilities
The CIB will be available for you to accelerate your ideas, give your presentations or propose an activity whenever you need it.
The city of Barcelona drives
molecular gastronomy into the future.
The city of Barcelona has been a major pioneer in molecular gastronomy, and its influence has contributed to gastronomic innovation across the globe. In 2003, the city hosted the first international congress on molecular gastronomy, which brought together leading scientists and chefs to discuss the latest developments in the field.
Since then, Barcelona has continued to lead at the forefront of gastronomic innovation, hosting international conferences and workshops and attracting some of the world’s most talented chefs. The city is home to several Michelin-starred restaurants that specialize in modernist cuisine, and its vibrant food scene is a major attraction for tourists from all over the world.
If your goal is to experience molecular cuisine and transform the gastronomic industry in order to solve the challenges of the 21st century, Barcelona is the place to be.
Whatever your future.
Here we teach you how to differentiate yourself.
Careers:
Chef specialized in avant-garde cuisine
Chef de cuisine
Chef de partie
Innovation project manager (R&D)
Private chef
Gastronomic manager in the food and catering industry
New product development manager
Gastronomic consultant
Your competitive edge:
You will have gained a deep knowledge of the product that in other schools you would not have been able to have.
Your 360º vision of high and low temperature gastronomy, its environment, its products, technologies for any context will stand out.
You will be able to create, innovate and meet objectives before others.
You will have an advantage in restaurants where modern and avant-garde cuisine have influence.
You will be able to drive the creative and innovation area in any international restaurant
Getting accepted by the CIB
At the CIB, we receive thousands of admissions requests, but only a certain number are accepted.
Candidate profiles are determined before each new enrollment period, and the Acceptance Committee strives to comply with the established criteria.
Only a handful of candidates pass the final phase.
Requirements
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.
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(+34) 681 169 691
