Culinary Institute of Barcelona
For chefs who want to take a leap towards greater specialization dominating high and low temperatures to offer differentiated gastronomic experiences for the XXI century.
Beyond the cuisine of temperatures.
Here we teach you to create and lead the kitchen of the 21st century.
To differentiate yourself, you have to be different.
Fire has been and is the protagonist in professional kitchens. The growing supply and demand mean that to stand out we have to create and master modern and ancestral techniques to the endless possibilities offered by the combination of cooking temperatures in the product and the technique according to the gastronomic and cultural context to which we are addressing.
The knowledge of the product that we find in different parts of the world provides us with different techniques and ways of treating fire that require learning skills and scientific knowledge. From its different cuts, uses and techniques such as nitrogen or lyophilization to the flame of the torch, the heat of the open barbecue, the cooking of a barbecue oven, the outdoor fires or the art of smoking. New trends of the last two decades such as sous vide cooking and low temperatures open up new possibilities to offer value from professional kitchens. and are now one more technique to use perfectly.
It is not enough just to master knowledge and practice, it is necessary to have tools for creativity and innovation to provide solutions to problems, create opportunities, advantages and competitive differences before others. Nowadays, specializing is the objective to be a reference in what you are passionate about and thus be able to offer it to your clients.
The Postgraduate course in Fire and Low Temperature turns the chef into a specialized expert in high and low temperatures with a complete domain of the raw material and its combinations to apply it to specific aims and contexts worthy of the 21st century.
This program offers the student tools in creativity, leadership of oneself, of others and of the business, as well as a look towards the present and future of the restaurant industry. Lasting three months, this postgraduate course is an independent module of the Gran Chef Diploma career and takes the student to the next level of their professional career, allowing them to create, highlight and add value to the fire and low temperatures of any restaurant.
Get ready to cook in the 21st century
Vision of the gastronomic future
Perceive this new point of view in the world of restoration and assume the skills required to be a chef of the 21st century.
Know the origins of temperature
of fire in food and kitchen transformation.
Develop new skills
for each family of foods, techniques or utensils.
Create a kitchen without horizons
mastering the new tools, containers, machinery and types of energy from traditional, industrial, healthy or low temperatures cuisine.
Get control of culinary tools
such as the technique of sharpening, cutting and knowledge of the raw material.
Achieve global culinary thinking
in the different cooking techniques and their proper execution.
Design culinary proposals
of haute cuisine according to the criteria of high and low temperature.
New skills, knowledge, possibilities and attitudes
Leading any cuisine oriented to gastronomic creativity and innovation.
246 hours designed to transform
every day of your learning into a show
THE BEST IN THEIR FIELD
OF CHALLENGES THAT
WILL PUT YOU TO THE TEST
MORE THAN 30 HOURS
TO OVERCOME YOU
TO GET TO KNOW AND EXPERIENCE CULTURE AND PRODUCTS
OUR WAY OF ASSESSING,
YOUR BIGGEST CHALLENGE
We don't teach you recipes, that would be teaching you to copy.
Here we teach you to create and
lead the kitchen of the 21st century.
We are continually creating dozens of unique experiences for each call.
I want to specialise 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 chefs with experience in professional kitchens who want to reach the next professional level.
I want to create or differentiate my restaurant
For restaurant owners and chefs who want to create or change their restaurant and specialize it.
I want to differentiate myself as a chef
For those who want to master the knowledge, skills and techniques of high and low temperature cooking to excel and create gastronomic proposals of culinary value.
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 on 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.
Who will you share with?
You'll learn alongside students with an entrepreneurial profile from every continent.
Experiences from all ages that will help you grow.
YEARS OF EXPERIENCE
In the restaurant sector and professional kitchens.
The majority of your classmates have professional experience working away from their countries.
Your colleagues come from a professional gastronomic career.
WANT TO START A BUSINESS
Professional friendships with whom you will share the entrepreneurial attitude.
HAVE RUN A BUSINESS
Your classmates will have experience that will round off your learning.
Each program is designed based on the criteria of heterogeneity and compatibility.
YOU BELIEVE THAT
Education in the culinary industry is old fashioned
Education is an investment in your future
Education in general is distant from the realities of the 21st century
Education should be international
Education should allow for a positive work-life balance
Barcelona is a leading city in international gastronomic innovation
IF YOUR GOAL IS
To take your career to the next level
To gain mastery cooking temperatures
To acquire the best education
To stand out from the crowd
IF YOU ARE
The CIBers, our students, talk
Your time is now
Early enrollment offers.
The sooner you enrol, the less you pay.
Next call for applications
Offer valid until 12/10/2022
MORNING SHIFT: LAST PLACES WITH OFFERApply now
Upcoming calls for applications
Offer valid until 12/10/2022
MORNING SHIFT: LIMITED PLACES WITH OFFERApply now
All the equipment you will need for the 246 hours of the postgraduate course.
All raw ingredients included
In no other school in the world will you get to handle and cook with as many raw ingredients as at the CIB, all included in the course price.
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.
You will remember this day as one of the most special and memorable days of your life.
The facilities, your new laboratory
You can always make use of spaces dedicated to experimentation, meetings and teamwork.
The CIB is just the beginning
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.
Former CIB students have access to our job board. Restaurants, hotels and food production businesses know that when they hire students from the CIB, they are getting a high level of talent.
The CIB is also an ecosystem for opportunities. We love to surround ourselves with talent and we know how to support you along the first steps of your journey, helping you to develop your ideas.
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.
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.
Whatever your future will be.
Here we teach you how to stand out.
Specialist chef in fire and low temperatures cooking
Head of kitchen
Head of innovation projects (R&D)
Co-create a business in the culinary area
Gastronomic director in the food and catering 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 gain an in-depth 360º vision of 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 fire and cooking techniques have an influence.
You can boost the influence of temperature gastronomy in any gastronomic restaurant.
Getting accepted by the CIB
At the CIB, we receive thousands of admissions requests, but only a few of them are accepted.
Candidates' profiles are 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.
Access to syllabus
Complete the form to receive the syllabus in your email