Culinary Institute of Barcelona
For chefs who want to make the leap towards becoming an executive chef in businesses of different sizes and models, by undertaking a practical, tangible and professional learning process guided by leading names in the sector.
Managing kitchens is not enough; you've to know how to get results.
We train executive chefs with an international vision who are able to successfully run multiple professional kitchens simultaneously.
Why do chefs from around the world decide to take our executive chef postgraduate course?
✔ Because they want the chance to apply for new roles and professional challenges
✔ Because they want a broader overview of their business
✔ Because they want a higher salary as an executive chef
✔ Because their goal is to leave the kitchen and focus on the financial and operational management of a restaurant at different levels.
Executive chefs are often confused with head chefs, but each role has different responsibilities. Have you ever considered the work that goes on behind the scenes at a Caribbean resort, an amusement park, a top restaurant, a ready to eat business, or behind the pre-prepared convenience food on our menus? Executive chefs are responsible for creating memorable, but also profitable user experiences.
An executive chef is like an orchestra conductor. They know what needs to be done at all times, they promote profitability, they negotiate with suppliers, they manage purchases, they design dishes and menus, and they manage the finances, resources, product costing, prices, and much more.
The Culinary Institute of Barcelona's Executive Chef Diploma has been designed to be completed in 6 intensive weeks, so that after a month and a half in Barcelona (and without the need for a visa) you can transform your career and apply for new and exciting job opportunities. You will work on practical, real-world projects, such as the core project with Port Aventura (the largest tourist complex in Europe). You will soon be able to implement pragmatic solutions as an executive chef alongside other chefs, your peers and industry leaders.
By the end of the course, you will be prepared to face new professional challenges in any type or size of business model in one of the most valued positions in the gastronomic sector.
To prepare yourself for a professional and financial leap as an executive chef.
Be an all-round executive chef
Run kitchens of different sizes, types and business models.
Profitability and leadership
Different business units and teams whether as an executive chef at a large resort, in an industrial kitchen, in a central kitchen or in an increasingly common dark kitchen.
Design of the full gastronomic offer
Create dishes, menus and set menus, plan productions, specify processes and flows and create menu pricing plans.
Plan, manage, negotiate and interact
with the purchasing department and suppliers.
Set up, manage and maximize
the kitchen's budget and finances.
Draft, calculate, implement and comply with strategies
for price and budget planning.
Design workflows
from a leadership position for a large-scale kitchen.
Discover trends and guarantee
the most cost-effective user experience for your future customers.
Be a global player
to run global kitchens of various scales.
Lead business units and teams
in multiple kitchens and catering groups.
Master integrated and digital management tools
for real-time or predictive decision-making.
160 hours designed so that every day
of your learning is a show
20+
PROFESSIONALS
LEADERS IN THEIR FIELD
100+
CLASSES
THAT GIVE YOU MORE
THAN KNOWLEDGE
4
CHALLENGES
OUR ASSESSMENT,
YOUR BIGGEST CHALLENGE
2
FIELD TRIPS
TO UNDERSTAND THE ROLE OF
AN EXECUTIVE CHEF
7
WORKSHOPS
MORE THAN 18 HOURS TO EXCEL
Much more than just knowledge acquisition.
We train the next generation of executive chefs for the 21st century.
An unbeatable partnership
2
BOOTCAMP
5 days of learning and applying your knowledge alongside professionals
4
CHALLENGES
Evaluated by a real management team
During the six-week Executive Chef program, you will work hand in hand with professionals from different disciplines on the core project based at Port Aventura World. The resort's Management Committee will propose a series of challenges that you will have to tackle as a team by making real proposals and applying all the knowledge you have acquired during your classes. Finally, you will present your project before the Committee, which will evaluate it.
Port Aventura World is a unique place to put your knowledge into practice, as it allows you to see every side of the business. Recently named the best amusement park in Europe, the tourist complex spans 105 hectares and is home to 100 restaurants; five themed hotels with 2,100 rooms; a convention center for 4,000 people; one golf course and three theme parks, PortAventura Park, PortAventura Caribe Aquatic Park and Ferrari Land.
For chefs who want to
take a professional leap forward
I want to leave the kitchen to become an executive chef
For chefs who want to move into management.
I want new job and salary opportunities
For chefs who want to apply for highly valued positions in the sector.
I want to broaden the business' outlook
For current executive chefs who want to update or broaden their professional horizons.
I want to climb the executive chef ladder
For chefs who want to apply for international positions and positions of greater responsibility.
I want to start a business, or I am an entrepreneur
For entrepreneurs and/or chefs who want to scale and grow their business.
I want to complete my training as a chef
To further my training in managing multiple kitchens and gastronomic businesses.
For chefs who want to stand out
in one of the most valued positions in the industry.
100%+
ARE CHEFS
You'll share the same passion and common objectives.
6.2
YEARS OF EXPERIENCE
In the catering sector and in professional kitchens.
50%+
WITH INTERNATIONAL EXPERIENCE
Most of your peers have had professional experience abroad.
25%+
ENTREPRENEURS
Have started a business or want to do so.
31
AVERAGE AGE
Peers and colleagues with professional maturity.
80%+
INTERNATIONAL PROFILE
You will live with entrepreneurial students from all over the world.
YOU THINK THAT
Training is an investment in your future
Training should have an international focus
Training must allow for a work-life balance
Current training for executive chefs is outdated
Traditional training is not adapted to the 21st century
Barcelona leads the way in international gastronomic innovation
YOUR OBJECTIVE IS
To work in any field, context or business model
To take a step forward in your career
To have the best possible education
To stand out as an executive chef
YOU ARE
Entrepreneurial
Non-conformist
Passionate
Creative
Defiant
The CIBers, our students, talk
"From chef to restaurant owner”
Your time is now
Early enrollment offers.
The sooner you enrol, the less you pay.
Upcoming admission calls
Absolutely everything
All experiences
All program activities, both inside and outside the CIB, 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.
Equipment
All the equipment that you will need for your course.
The CIB is just the beginning
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 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.
Entrepreneurship
We nurture the talent that comes from our classrooms. Sometimes we have the honor of inviting this talent onto our team.
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.
For whatever your future will be.
Here we teach you how to stand out.
Professions:
Executive chef for groups of restaurants, hotels, resorts, etc.
Part of the management team of central kitchens and/or production of large complexes.
Launch your own business
Help your business to grow
Chef/product manager in FMCG[JD1]
Culinary manager of hotel or restaurant chains
Culinary development manager
Your competitive edge:
You will have learned about different business models, types and sizes and will be able to access more opportunities.
You will have been immersed in the role of an executive chef.
Your educational investment will pay off in a short period of time.
Your teachers will have been leading figures in the sector.
You will have been trained on the most focused program with the most current content on the market today.
Your training will have been 100% practical and focused on the role of an executive chef.
You will have created a first-class network of contacts.
As a CIBer, you will have access to specific job opportunities.
You will have acquired decision-making skills.
You will have developed lateral skills for leading professional kitchens.
You will know how to set optimal prices for different moments in the business' lifetime and manage stock.
You will be highly proficient in managing the costs of a restaurant.
Your training will be geared towards satisfying your customer, not your boss.
You will get a broad vision of the back & front of house of the catering business.
You will know how to use new digital tools involved in the profession.
You will have acquired a new international network of contacts.
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.
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.
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(+34) 681 169 691
