For professional chefs who want to specialize in the management of multiple kitchens in international restaurants and hotels.
Complete the form to receive the syllabus in your email
Managing a kitchen isn’t enough, you have to know how to do it well.
We train executive chefs with international vision to successfully run several professional kitchens at the same time.
At the CIB we aim to encourage the gastronomy professional in everything he or she sets out to do, understanding that one of the logical paths that any chef may want to take is to assume executive management and leadership in the kitchen.
Understanding the key aspects of creating the gastronomic offer of an establishment with one or several points of sale is essential for professional advancement. Because that means being better prepared to take on more executive responsibilities in a kitchen.
The Executive Chef Diploma is a program in which the student goes through all the functions of the Executive Management of professional kitchens. The role of Executive Chef is to be responsible for the production and service of the gastronomic offer of various points of sale or business units. They are the person of reference in the back of house, managing the processes from procurement to production, providing profitability, optimizing the company’s assets and resources, and ensuring the customer experience.
The fact that this program is concentrated in two days a week for three months makes it a suitable course for working professionals, enabling them to immediately put into practice what they learn thanks to its methodology which includes participative, experiential, practical sessions and workshops.
The syllabus features essential aspects of economic management, kitchen process management, kitchen management linked to business management, and human resource planning. Special attention is paid to the contents related to kitchen production and service provision in the various points of sale or business units, the management of outsourced services, key tools for integrated management and sales such as tSpoonLab, Cover Manager or Revo, and the optimization of delivery and takeaway catering formats.
Food safety is treated as an essential aspect and the vision of the future to recognize and differentiate between trends and novelties that are here to stay. In addition, the course includes outings and experiences to complement the training and apply it to real examples, and a set of sessions dedicated to developing self-management skills to be able to manage complex teams. Skills development focuses on creativity and innovation, efficient communication and teamwork.
This diploma is part of the Gran Chef Diploma career path and is designed for those who already know the operational functioning of a kitchen and who want to take their first step in management and be able to manage several different types of kitchens.
Prepare today for what tomorrow will bring
Be a global player
to manage kitchens in businesses of various scales and global scope.
Lead business units and teams
in multiple kitchens and catering groups.
for large-scale professional kitchens.
Master integrated management tools
and obtain information for decision-making in real time.
Monitor the procurement and purchasing
for multiple kitchens and offer the best experience to your customers.
Prepare you to set up
and plan production and design the experience for your customers.
Acquire executive vision
and add value in kitchen management.
Generate memorable and profitable culinary experiences
in any format of restaurant and hospitality business.
Develop new skills for the management and leadership
of multidisciplinary teams and their relationship with the business environment.
160 hours designed to
make every day a new learning adventure.
THE BEST IN EACH SUBJECT
YOU WILL BE PUT TO THE TEST
IN REAL SCENARIOS
PRACTICAL EXERCISES TO
ACQUIRE NEW KNOWLEDGE
TO GET TO KNOW BUSINESS MODELS
OF VARIOUS SCALES
AND THEIR MANAGERS
SPEAKERS WHO SHARE TRENDS,
THEIR SUCCESSES AND FAILURES
Much more than just knowledge acquisition.
We train the next generation of executive chefs for the 21st century.
We are continuously creating dozens of unique experiences for each programme.
If your goal is to:
Take a professional leap and move up the career ladder
For professional chefs who want to lead business and production units and culinary teams from an executive point of view.
Work successfully in any restaurant in the world
For people who want a full, international vision of the restaurant business that enables them to face the challenges of any restaurant in the world.
Set yourself apart in the labor market
For gastronomy professionals whose ability to successfully manage multiple kitchens in restaurants and hotels gives them a competitive edge.
For chefs and executive chefs who want to manage and lead restaurant businesses.
Be a better professional
For those with management roles in restaurant kitchens who want to make a quantum leap in their profession.
Vie for a higher remuneration
For those who intend to stand out in their positions and aspire to a professional category that is highly regarded in the sector.
Experience a professional catharsis
For professionals, chefs, executives or managers who want to break with tradition to obtain new business inspirations.
Be prepared for the challenges of the 21st century
For all those who perceive that society and the restaurant business are changing and want to be protagonists of change.
Who you will interact with
You will interact with students with an entrepreneurial profile from every continent.
Balanced experiences and ages that will enrich you even more.
We aim for the maximum gender diversity in our classrooms.
HAVE BEEN IN BUSINESS
Your classmates will have experience in entrepreneurship.
You will share the same passion and common goal.
YEARS OF EXPERIENCE
In the restaurant industry and in professional kitchens.
IF YOU THINK THAT
Executive chef training is not up to date
Barcelona is an entrepreneurial hub of gastronomy
Training should enable balancing work and family life
Traditional training is not aligned with the 21st century
Training is an investment for your future
Training must be international
IF YOUR GOAL IS TO
Have a highly recognized job position
Have the best professional training
Take a leap in your professional career
Set yourself apart and add value to your business
Improve the profitability of your business
Have a management approach in kitchens
IF YOU ARE
What CIBers say
The moment is yours
Early registration offers
The sooner you register, the less you will pay.
LAST PLACESApply now
Offer valid until 12/10/2021
LIMITED PLACES WITH OFFERApply now
Offer valid until 12/10/2021
OPEN CALLApply now
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.
You will remember this day as one of the most special and memorable days of your life.
All the equipment that you will need for your course.
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
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.
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 may be.
Here we teach you how to stand out.
Executive chef of any international restaurant and hotel chain
Chef/product manager of mass consumption
Culinary director of hotel or restaurant chains
Culinary development director
Entrepreneurship in the tourism sector
Gastronomic consultant in the Horeca sector
Your competitive edge:
Your mentors will have been working professionals.
You will have been trained to have decision-making skills.
Unlike other schools, you will have developed competitive management skills.
ou will have worked on Food Cost and will know how to transmit it to the rest of your teams.
You will know how to set optimal prices at different moments of the business or stock management.
You will command the cost engineering involved in a restaurant.
Your training will be oriented towards satisfying customers, not superiors.
You will have a broad vision of the back & front of house of the restaurant business.
You will be able to create memorable customer experiences.
You will understand the Horeca channel completely.
You will know how to handle new digital tools.
You will be up to date with the latest trends and be able to transform any business.
At the end of the postgraduate course you will have a clear idea of where to focus your professional future.
You will have had the opportunity to make connections in the industry.
You will have worked with people from all over the world.
Getting accepted by 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 intake and the Acceptance Committee strives to comply with the established criteria.
Only a handful of candidates pass the final phase.
Be over 18
Pass the Admissions Committee Assessment
At the CIB, we do not take into account your academic background. Instead we look at your attitude and inclination towards creativity and innovation, as well as your entrepreneurial spirit and your life experience. We believe in people, not curriculums. That's why you should go for it.