Culinary Institute of Barcelona
For chefs and nutritional professionals who want to integrate health into the gastronomy of the 21st century.
Beyond healthy cooking.
Here we show you how to create, innovate and take the lead in healthy cuisine in the 21st century
Healthy cooking is both the present and the future. It is integrated into new market consumer habits and awareness on a global scale.
With an increasingly demanding, growing market, one that is atomized and with pathological needs, healthy cuisine is a pillar in the gastronomic offering from restaurants or services related to nutrition. Whether as part of a restaurant, hospital, nutrition service, sports, medical or psychoneuroimmunology menu.
It is time to break down the conceptual barriers of diets to offer consumers organic benefits, discovering ingredients, products, time-honoured techniques and new trends in modern cuisine in order to create healthy dishes and change eating habits.
With a duration of just over three months, the postgraduate course is a module independent of the Gran Chef Diploma and integrates healthy eating, ways of living, products, their transformation and benefits for the social, cultural, nutritional and ecological contexts ahead.
Innovation will come from providing total knowledge of raw materials, as well as their value chain and transformation, through an infinite number of time-honoured techniques (such as fermentation), modern techniques (such as low temperature cooking) and techniques from other philosophies. We will merge the impact of food science on health with culinary practice to generate gastronomy based on physical, mental and social well-being.
Preparing for healthy cooking in the 21st century
Monitor and manage nutritional balance
Nutrients, food, the energy of nutrition, balance through food, food philosophy and alchemy in the kitchen.
Mastering culinary trends focused on health and well-being
Learning about and bringing together current trends in healthy eating such as energetic cooking, living food and Ayurvedic medicine, as well as to introduce therapeutic vision into nutrition.
To adapt healthy cooking for each consumer
Creating, adjusting, rethinking and planning food for different physiological and hormonal stages, diseases and nutritional needs, whether for a baby, a sportsman or a diabetic.
To apply the past, present and future of healthy gastronomy
Knowing the origin and how to apply current and new developments in nutrition science and transform it through technologies and your new skills for healthy adaptation and innovation.
Scientific knowledge and its culinary application
Applying psychoneuroimmunology to personalised gastronomy, the intestinal microbiota in the diet and identifying metabolic changes or hormonal changes adapting diets in each case.
Mastering techniques and skills for healthy cooking
Using respectful techniques such as fermentation or low temperature cooking to keep the nutritional level of the food at a maximum.
Creating and innovating for healthy cooking
Working with methodologies that encourage creativity to solve problems and using innovation as a tool to generate value and a competitive edge.
Living the product
Valuing the roots of food and its transformation with conscience, to stress the importance of seasonality and to draw inspiration from the environment as our main pantry, placing the stress on using sustainable raw materials.
246 hours designed to transform
every day of your learning into a show
THE BEST IN THEIR FIELD
OF CHALLENGES & WORKSHOP THAT
WILL PUT YOU TO THE TEST
MORE THAN 20 HOURS OF LEARNING HOW TO PUSH THE LIMITS
TO GET TO KNOW AND EXPERIENCE
ALL BOUT 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 in the 21st century.
I want to specialise as a chef
For professional chefs who want to focus on the world of healthy gastronomy.
I want to expand my culinary knowledge
For doctors, nutritionists and dieticians who want to apply their culinary knowledge to their professional background in various fields such as macrobiotics, Ayurveda, adapting the hormonal situation or improving the intestinal microbiota.
I want to be a coach and a healthy chef
For chefs or nutrition experts who want to offer integrated nutrition services through cooking intended for their consumers' wellness plans.
I want to apply psychoneuroimmunology to personalized gastronomy
For psychoneuroimmunology experts who want to apply culinary techniques and technologies to their knowledge of holistic psychoneuroimmunology.
I want to improve my patients’ physical and mental performance
For professionals in the sports sector who want to include integrative medicine into gastronomy to improve their patients’ personalised nutrition systems.
Who will you share with?
You will live with students with an entrepreneurial profile from all continents.
Experiences of all ages that will enrich you further.
YEARS OF EXPERIENCE
In the catering sector, professional cuisine and nutrition.
THE HEALTHY SECTOR
They have been providing value in the gastronomic and health-scientific sector for years.
THEY ARE CHEFS
Your colleagues are pursuing a professional career in gastronomy.
WANT TO START A BUSINESS
Professional friendships with like minded entrepreneurs.
YOU BELIEVE THAT
Education in healthy gastronomy that is offered is outdated
Education is an investment in your future
Education today does not line up with 21st century reality
Education in healthy cooking must be international
Education should allow for a positive work-life balance
Barcelona is a leading city in international gastronomic innovation
IF YOUR GOAL IS
Be an active player in new trends and frontiers
Master gastronomic applications for health
To take your career to the next level
To acquire the best education
To stand out from the crowd
The CIBers, our students, talk
Your time is now
Early enrollment offers.
The sooner you enrol, the less you pay.
Next call for applications
MORNING SHIFT: LAST PLACESApply now
Upcoming calls for applications
Offer valid until 12/10/2022
AFTERNOON SHIFT: LAST PLACES WITH OFFERApply now
Offer valid until 12/10/2022
MORNING SHIFT: LIMITED PLACES WITH OFFERApply now
All the equipment that you will need for your 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 the 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.
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. 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 healthy cuisine
Gastronomic professionals in hospitals, schools and communities
Responsible for R&D projects for healthy gastronomy
Consultant and adviser of healthy gastronomy
Monitor healthy gastronomy in educational centres
Expanding nutrition services applied to gastronomy
Entrepreneurial business healthy gastronomy
Your competitive advantages:
You will have a high level of knowledge of the ingredients, their nutritional content and their individual cooking techniques need to prepare medicinal dishes.
You will have a transversal vision of the different types of diseases and their nutritional and culinary needs.
You will obtain a complex 360º knowledge to develop alternatives in gastronomy from the point of view of health.
You will have a vision and training suitable for providing solutions to food problems and restrictions.
You will obtain a gastronomic understanding that will make you rethink the way to feed in the future.
You will be able to create gastronomic plans and solutions to provide answers for specific problems.
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