Culinary Institute of Barcelona


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Postgraduate course in:
Molecular Gastronomy

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.

Chef cooking with nitrogen in the Molecular Cooking Course

Introduction to the Postgraduate Course in Molecular Gastronomy

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.

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Learning objectives

Prepare for 21st century avant-garde cooking.

How you will learn about molecular gastronomy

223 hours designed to transform

every day of your learning into a show

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

Content

CIB Methodology

CIBlife

Who is the molecular gastronomy course for?

For chefs who want to
experience the most pioneering form of cooking.

Who chooses the postgraduate course in molecular gastronomy?

Experienced professionals who want to promote
industrial cuisine, avant-garde cuisine and any gastronomic challenge.

The CIB is for you if...

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

YOU ARE

  • Entrepreneurial

  • Passionate

  • Creative

  • Unorthodox

  • Keen to challenge the status quo

Opinions on the molecular gastronomy course

What our students, the CIBers, have to say

Upcoming admissions calls and prices

You time is now

Early enrollment offers.

The sooner you enrol, the less you pay.

Next call for applications

January 2023

€ 8,250

Morning shifts: LAST PLACES

Apply now

Upcoming calls for applications

May 2023

€ 7,425

Offer valid until 12/10/2022

€ 8,250

-10%

Afternoon shifts: LAST DISCOUNTED PLACES

Apply now

September 2023

€ 7,013

Offer valid until 12/10/2022

€ 8,250

-15%

Morning shifts: LAST DISCOUNTED PLACES

Apply now

What the price includes

Absolutely everything

Benefits of being a CIBerSon

The CIB is just the beginning

Cibers, students of the Culinary Institute of Barcelona cooking.

[ Attitude ]

CIBers

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.

  • Job Opportunities

    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.

  • Entrepreneurship

    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.

  • Events

    The CIB organizes and hosts many events, and you, as a student or alumnus, will always be more than welcome.

  • Networking

    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.

Why study the molecular gastronomy course in Barcelona?

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.

Potential career paths for molecular gastronomy chefs

Wherever your future may take you,

we teach you how to stand out from the crowd.

Careers:

  • Chef specialized in molecular gastronomy

  • Chef specialized in eating behavior

  • Head chef

  • Sous-chef

  • 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

  • Private chef

  • Culinary director in the food and catering industry

  • New product development manager

  • Culinary consultant

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.

CIB admission process

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.


Requirements

  • 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.

  • 1

    Request information
    Send us your request and an advisor will call you as soon as possible to talk you through the process.
  • 2

    Send in your admission form
    Once you have spoken with the advisor, they will give you access to the admission form and advise you on how to complete it. We want to know about you, how you live, how you think, what you're doing and what's important to you.
  • 3

    Assessment interview
    If we think you meet our criteria, you will pass the interview phase. You will be able to arrange it for a time that suits you. 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.
  • 4

    Acceptance Committee
    The Acceptance Committee will look over your application on the Monday following your interview, and we will notify you of the result by email that same day.
  • 5

    Registration
    In the same notification, we will explain how you can reserve your place and begin registering for the course. You will have 30 days to complete this process.
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