Culinary Institute of Barcelona
The molecular gastronomy course is aimed at chefs who want to master cutting-edge culinary science and techniques in order to apply them to gastronomy and the food industry of the 21st century.
Beyond avant-garde cuisine.
We train chefs to master 21st century food science
Molecular gastronomy is the driving force behind food and the culinary industry in the 21st century.
Professional kitchens, society, food consumption and new products have developed faster over the last 25 years than in the previous 250.
Cooking is a science, and for this reason, on this postgraduate program, you will learn alongside scientists (food technicians, chemists, biologists, nutritionists, etc.) and from the leading figures working in molecular gastronomy and avant-garde cooking today
This program will challenge you to break all the physical and chemical rules of food to create and innovate in a professional kitchen or in the food industry. You will use avant-garde culinary techniques and develop new products, gastronomic proposals and multisensory experiences for 21st century cooking.
You will break culinary rules, paradigms and dogmas by using the most scientific creativity, with a view to promoting health, sustainability, business and responsible ethics. You will reinterpret traditional cuisine to gain specific and methodological knowledge that will help you consolidate new ideas that form the basis of your own culinary identity.
This course goes beyond avant-garde cuisine. You will cross new frontiers that will lead you into the gastronomy of the future where you will acquire new skills by applying rigorous scientific-gastronomic criteria; improve textures and discover new flavors; alter the chemistry of food; use techniques such as freeze-drying or discover how gasses behave when they are carbonated.
With more than 20 highly renowned molecular gastronomy teachers, such as Ingrid Farrés and Pere Castells, this three-month, 223-hour postgraduate course culminates in the most intensive, content-packed and specific hands-on experience in avant-garde molecular gastronomy in the world.
As an independent or optional specialization of the CIB Gran Chef's Diploma, and with a multicultural student community from all over the world, this program is aimed at chefs who want to take a professional leap, or restaurant owners who want to innovate their knowledge, skills, opportunities and techniques in molecular gastronomy or the 21st century food industry.
Prepare for 21st century avant-garde cooking.
A vision of the future of gastronomy
To reveal a new perspective on the world of food science and develop the skills required to be a 21st century chef.
To obtain and develop a sound scientific basis
To develop molecular cuisine and be able to apply it in any gastronomic context.
To develop new skills
To work with FoodTech innovation tools and techniques.
To access specific language and culture
To operate and work alongside chemists, physicists, physicians, nutritionists and scientists.
To learn the principles of the food industry
To apply it in terms of innovation, the development of our products and food technologies on a small and large scale.
To identify resources and possibilities
Offered by biodiversity to create a global cuisine and its targeted application.
To be able to design new culinary proposals
For haute cuisine based on the criteria of molecular gastronomy and avant-garde cooking.
To discover culinary possibilities and new textures
Based on new ingredients and their transformation.
Apply methodologies, skills, knowledge and attitudes
To a professional setting oriented towards creative, sustainable and responsible processes.
223 hours designed to transform
every day of your learning into a show
THE BEST IN THEIR FIELD
THAT IMPART MORE THAN KNOWLEDGE
OUR ASSESSMENT IS YOUR BIGGEST CHALLENGE
TO EXPERIENCE MOLECULAR GASTRONOMY'S FULL POTENTIAL
MORE THAN 20 HOURS TO PUSH YOUR LIMITS
We don’t teach you recipes, that would be teaching you how to copy.
We teach you how to create, innovate and lead in the 21st century
For chefs who want to
experience the most pioneering form of cooking.
I want to take a professional leap
For chefs who want to take their career to the next level in specialized kitchens or companies in the food industry.
I want to create, innovate and improve gastronomic proposals
In professional kitchens, catering businesses or the food industry.
I want to specialize and stand out as a molecular gastronomy chef
For chefs who understand that cooking evolves and that to stand out, you too have to evolve and master the new concepts, skills and techniques involved in molecular gastronomy.
I want to improve my skills in haute cuisine
To stand out, bring added value and optimize culinary production processes in professional kitchens or the food industry.
I want to grow and pursue a career in the food industry
For professional chefs who want to acquire new knowledge and techniques of avant-garde cuisine and apply them to R&D in the food and catering industry
I want to develop and innovate my restaurant business
For business owners or culinary leaders who want to add value to their gastronomic proposal through food science.
I want to find alternative solutions
To substitute foods, their composition and how they are preserved in order to promote health, sustainability and responsible ethics in the food or catering industry.
Experienced professionals who want to promote
industrial cuisine, avant-garde cuisine and any gastronomic challenge.
You will share the same passion and common goals.
They want to create large-scale food solutions.
Have started a business or want to start one.
YEARS OF EXPERIENCE
In the food industry or in haute cuisine.
You will live with entrepreneurial students from all over the world.
Share experiences with people of all ages who will enrich your experience even more.
YOU BELIEVE THAT
Education is an investment in your future
Education should be international
Education for professional chefs is outdated
Traditional education is not aligned with 21st century trends
Barcelona is a leading city in international gastronomic innovation
Education must allow for a positive work-life balance
YOUR GOAL IS
To take a leap in your professional career
To master molecular gastronomy
To acquire the best possible education
To stand out from the crowd
Keen to challenge the status quo
What our students, the CIBers, have to say
"I came to innovate and make molecular gastronomy accessible"
"I gained a transgressive point of view of modern cuisine”
"Step outside your comfort zone and be an agent of gastronomic change”
You time is now
Early enrollment offers.
The sooner you enrol, the less you pay.
Next admission call
MORNING TIMETABLE: LAST PLACESApply now
Uniform and equipment
All the equipment you will need for the course.
All program activities, both at the CIB and off campus are included in the price.
You will become a CIBer for the rest of your life. You will have access to unique job offers, benefits and work opportunities.
All raw ingredients
In no other school in the world will you handle and cook with so many raw ingredients as those included in the price at the CIB.
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 opportunities board. Restaurants, hotels and food production businesses know that when they hire students from the CIB, they are getting a high level of talent.
We nurture the talent that comes from our classrooms. Sometimes we have the honor of inviting this talent onto our team.
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.
The city of Barcelona drives
molecular gastronomy into the future.
The city of Barcelona has been a major pioneer in molecular gastronomy, and its influence has contributed to gastronomic innovation across the globe. In 2003, the city hosted the first international congress on molecular gastronomy, which brought together leading scientists and chefs to discuss the latest developments in the field.
Since then, Barcelona has continued to lead at the forefront of gastronomic innovation, hosting international conferences and workshops and attracting some of the world’s most talented chefs. The city is home to several Michelin-starred restaurants that specialize in modernist cuisine, and its vibrant food scene is a major attraction for tourists from all over the world.
If your goal is to experience molecular cuisine and transform the gastronomic industry in order to solve the challenges of the 21st century, Barcelona is the place to be.
Wherever your future may take you,
we teach you how to stand out from the crowd.
Chef specialized in molecular gastronomy
Chef specialized in eating behavior
Chef de Partie
Innovation project manager (R&D)
Part of the R&D team of a restaurant or company in the food industry
Co-owner of a culinary business
Culinary director in the food and catering industry
New product development manager
Your competitive edge:
You are taught by renowned communicators and professionals in the molecular science and food industry.
You will have been trained in the most comprehensive and specialized program on the market.
At the end of the program, you will have created totally new gastronomic proposals using your skills.
You will have spent three months studying scientific content in an efficient, practical and interactive manner, applying scientific rigor and gastronomic criteria.
You will have gained a new network of professional contacts from all over the world specialized in avant-garde molecular gastronomy.
You will have the latest knowledge on trends and cutting-edge techniques applied to gastronomy and the food industry, as well as their responsible and sustainable application.
You will know how to enhance the influence molecular gastronomy has on any restaurant.
You will have the necessary culinary insights to be able to solve nutritional and pathological problems.
You will have the advantage in restaurants that use molecular gastronomy techniques in their cooking.
Getting accepted by the CIB
At the CIB, we receive thousands of admissions requests, but only a certain number are accepted.
Candidate profiles are determined before 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.