From 6,375 € registering before November 13, 2020
3 months class hours
From Monday to Wednesday from 8 am to 2 pm. This course requires an additional time commitment from the student for individual study and group work.
From 6,375 € registering before November 13, 2020
From 6,000 € registering before November 13, 2020
Check the payment plans and financing
Ceramics, sculpture, glass.... there are many artistic disciplines in which fire plays a crucial role. Cuisine is another. Both directly and indirectly, and since ancient times, fire has been used in the kitchen: it is the main ingredient and at the same time the most difficult, one that at times is not given the importance or attention it deserves. It is not for no reason that stoves are the heart of any kitchen.
The cutting-torch flame, the heat of an open barbecue, the cooking action of an oven-BBQ, open-air stoves and the art of smoking are different techniques and methods to handle fire that require exquisite learning. However, vacuum cooking and low temperatures also open up a range of possibilities for our kitchens. The flame of a wood-burning oven or of a steam oven, the power of stoves or even of a microwave oven. It is not just how fire is used, but also the different temperatures used that offer us an extensive range of culinary sensibilities.
To learn about the connection of fire to food and the transformation of cuisine from its origins to the present day.
Develop related abilities on the basis of each food family. The cutting-up of meat or fish is an essential factor in successful transformation and cuisine, the texture of fruits and vegetables, knowledge of sauces and garnishes, etc.
To obtain a broad knowledge of new tools, containers, machinery, types of energy and a length, etc. in order to be able to prepare cuisine without horizons, from traditional cuisine to industrial cuisine, including healthy cuisine and low-temperature cuisine.
Learn the different types of blade and cutting implements. Control of and technique for using sharp-edged implements. Cutting technology and practice.
To obtain a global approach to different cooking techniques and the execution of each.
At chefs who wish to specialise in hot dishes.
At chefs who want to change the direction of their restaurant and have it specialise.
At entrepreneurs in the catering sector.
The 16 candidates accepted on this course tend to be individuals with a passion for the culinary world. Applicants must have a qualification as a chef or at least three years’ experience as a chef in a professional kitchen.
Complete the admission form and submit documentation.
This process is completed online using this link.
Admission test and level of Spanish language proficiency.
Even though we will provide you with the simultaneous translation pilot system, some knowledge of Spanish would be useful. The admission test will give is an indication of your level and of your personality traits, willingness to work and creativity.
Interview with the program coordinator.
You will have a telematic interview with the program coordinator, who will assess your compatibility with the group and your contribution to the same.
Your application will be sent to the Admissions Committee, which will make the final decision based on information received during the process.
Approval and reservation.
If the opinion is positive, you will be able to enrol by paying for a place booking. Welcome to CIB!
Postgraduate degree from CIB
The student works and puts their knowledge into practice and develops their skill.
Students acquire knowledge through active listening and observation of a teacher or instructor who transmits this knowledge.
Students have a life experience in which they engage in specific learning, usually with greater emotional intensity than rational intensity.
For a number of years Salvador Brugués, a colleague of Joan Roca at the Escuela de Hosteleria de Girona, has specialised in vacuum cooking or cooking at low temperatures, a term that for Salvador better defines this type of cuisine. He has researched, tested and made errors with an infinite range of products in order to understand the technique and to improve on a day-to-day basis.
Apart from the friendship that has bound them since school, Salvador collaborates with Joan Roca in different projects at the Celler de Can Roca, such as vacuum cooking courses. Furthermore, also in collaboration with Joan, he has written three cooking books and is the coordinator of the Rocook project, a collaborator in relation to studies of vacuum cooking with the Alicia Foundation, a member of congress at the Forum Gastronomico, Madrid Fusion and the University of Harvard, among others.
Salvador is a firm believer that low-temperature cooking will be a technique that will see enormous growth in the next few years, in particular due to its advantages - both in gastronomic and nutritional terms - that will help many people find in low-temperature cooking an effective way to combine cooking and health.