Prostgraduate specialist in:
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 so that every day is
a real boost for your education.
+20
TEACHERS
THE BEST IN EACH FIELD
+80
HOURS
OF CHALLENGES & WORKSHOP THAT
WILL PUT YOU TO THE TEST
4
WORKSHOPS
MORE THAN 20 HOURS OF LEARNING HOW TO PUSH THE LIMITS
3
EXPERIENCE OUTINGS
TO GET TO KNOW AND EXPERIENCE
ALL BOUT 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 in the 21st century.
FOR WHO?
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?
+75
INTERNATIONAL PROFILE
You will live with students with an entrepreneurial profile from all continents.
28.7
AVERAGE AGE
Experiences of all ages that will enrich you further.
9.8
YEARS OF EXPERIENCE
In the catering sector, professional cuisine and nutrition.
+70
THE HEALTHY SECTOR
They have been providing value in the gastronomic and health-scientific sector for years.
60%
THEY ARE CHEFS
Your colleagues are pursuing a professional career in gastronomy.
+70
WANT TO START A BUSINESS
Professional friendships with like minded entrepreneurs.
IF YOU BELIEVE THAT
Education in healthy gastronomy that is offered is outdated
Education is an investment in my future
Education in general is distant from the realities of the 21st century
Education in healthy cooking must be international
Education should allow for both a family life and a professional life
Barcelona is a key center for gastronomic businesses
IF YOUR GOAL IS
Be an active player in new trends and frontiers
Master gastronomic applications for health
Give a boost to your career
Gain the best education
Stand out from the crowd
IF YOU
An entrepreneur
Non-conformist
Passionate
Challenge the status-quo
Creative
What CIBers say
The moment is yours
Early registration offer.
The sooner you register, the less you’ll pay.
Absolutely everything
Uniform
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.
Graduation ceremony
You will remember this day as one of the most special and memorable days of your life.
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.
Careers:
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
Health Coach
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.
Be 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 call and the Acceptance Committee strives to comply with the established criteria.
Only a handful of candidates pass the final phase.
Requirements:
Be over 18
Pass the Admissions Committee Assessment
At the CIB, we don’t take into account your previous academic preparations. Instead, we look at your attitude and inclination towards creativity and innovations, as well as your entrepreneurial character and your life experience. We believe in people, not curriculums. That's why you should try it.
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(+34) 681 169 691