Postgraduate specialist in:
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 temperature 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 so that every day
is a spectacle for your learning.
+30
TEACHERS
THE BEST IN EACH FIELD
+30
HOURS
OF CHALLENGES THAT
WILL PUT YOU TO THE TEST
4
WORKSHOPS
MORE THAN 30 HOURS
TO OVERCOME YOU
3
EXPERIENCE OUTINGS
TO GET TO KNOW AND EXPERIENCE CULTURE AND PRODUCTS
3
CHALLENGES
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.
FOR WHO?
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?
80%
INTERNATIONAL PROFILE
You'll learn alongside students with an entrepreneurial profile from every continent.
30.6
AVERAGE AGE
Experiences from all ages that will help you grow.
9.8
YEARS OF EXPERIENCE
In the restaurant sector and professional kitchens.
70%
WITH INTERNATIONAL
EXPERIENCE
The majority of your classmates have professional experience working away from their countries.
100%
ARE CHEFS
Your colleagues come from a professional gastronomic career.
80%
WANT TO START A BUSINESS
Professional friendships with whom you will share the entrepreneurial attitude.
40%
HAVE RUN A BUSINESS
Your classmates will have experience that will round off your learning.
100%
MATCH
Each program is designed based on the criteria of heterogeneity and compatibility.
IF YOU BELIEVE THAT
Education in the culinary industry is old fashioned
Education is an investment in my future
Education in general is distant from the realities of the 21st century
Education should be international
Education should allow for both a family life and a professional life
Barcelona leads international gastronomic innovation
IF YOUR GOAL IS
To give a boost to your career
To gain mastery cooking temperatures
To gain the best education
To stand out from the crowd
IF YOU ARE
Entrepreneur
Passionate
Challenging
Creative
What CIBers say
The moment is yours
Early registration offers
The sooner you register, the less you will pay.
Absolutely everything
Uniform
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 experiences
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.
Graduation ceremony
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.
Attitude
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
Jobs board
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.
Networking
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.
Whatever your future will be.
Here we teach you how to stand out.
Professions:
Specialist chef in fire and low temperature cooking
Head of kitchen
Team leader
Head of innovation projects (R&D)
Co-create a business in the culinary area
Private chef
Gastronomic director in the food and catering industry
Director of new product development
Gastronomic advisor
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 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 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 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 passes the final phase.
Requirements:
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 in curriculum vitae.That's why you should try it
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(+34) 681 169 691