For people who want to become a chef with a global vision of the restaurant kitchen, businesses and be specialists in their sector.
Complete the form to receive the syllabus in your email
It’s not enough to be a chef.
Here we train prepared chefs for the 21st century.
With 2,206 hours and almost 2 years of duration, the Great Chef Diploma is the star combines program of the Culinary Institute of Barcelona. Divided into three teaching phases plus six months of stage, it provides the student with extraordinary training for the challenges and projects that the market holds.
In addition to taking our most demanded program, the Haute Cuisine Chef Diploma, the student chooses to live and study any of the four culinary specializations (Molecular, Healthy, Fire Cuisine and Low Temperatures or Pastry and Chocolate) and one of the three management specializations that allow sirecting any kitchen in the world (F&B Manager and Executive Chef, Catering and Event Management or the Restaurant's Operative Management).
Completing the educational and professional experience with six months of practice in any of the many restaurants in the world with which CIB has a pedagogical agreement according to the abilities and preferences of each student.
This career has been designed to prepare, train and transform the students into a 360 degree chef, with a specialized professional horizon with the business vision and leadership of the branch of their choice. Providing tools and attitude to break down the barriers that prevents creativity as a resource to find better solutions before others, the innovation to stay ahead of the market, and look to the near future to know how to adapt to changes.
This singular and unique program in the world is designed so that the student lives a horizontal, synchronous, multidirectional training experience based on doubt so as not to have to copy or replicate recipes, but to be able to create, solve, innovate and generate competitive advantages in the market living learning in every way.
At the end of the degree, student will have experienced personal and professional growth that will allow them to undertake or exersice a leadership position in any kitchen in th world with a preparation worthy of the 21st century.
Prepare and distinguish yourself
for the cuisine of the 21st century
Training you to develop
products and services in own or third-party restaurant businesses.
Assume new skills
that requires being a chef in the 21st century for the present and future of gastronomy.
on oneself, of others and of business.
Develop new skills
to apply creativity and innovation in the culinary field and restoration business management.
Acquire business knowledge, vision and language
for business development and become the protagonist of your own future.
Train in financial aspects, measurement and economic control
of an efficient kitchen and business to be profitable and meet your own or others' objectives.
Create, design, implement and supervise
culinary services in any restaurant in the world.
Acquire global culinary culture
allowing you to execute it in any context of any kitchen in the world.
Get the holistic vision of the kitchen
techniques, methodologies and functionalities to design, propose and execute successfully.
Incorporate a leader's attitude
capable of designing, managing and empowering complex and multidisciplinary teams.
2,194 hours designed so that every day
a real boost for your education.
THE BEST IN EACH FIELD
OF CHALLENGES & WORKSHOPS THAT
WILL PUT YOU TO THE TEST
MORE THAN 160 HOURS TO
LEARN TO DO CRAZY THINGS
ALL AROUND THE WORLD
FOR YOUR STAGE
TO LIVE THE PRODUCT AND ITS APPLICATION
OUR WAY OF ASSESSING,
YOUR BIGGEST CHALLENGE
WHERE WILL YOU PUT WHAT YOU LEARNED INTO PRACTICE
We do not teach you recipes, that would be teaching you to copy.
Here we teach you how to create, innovate and lead the kitchen of the 21st century.
We are constantly creating dozens of unique experiences for each call.
Knowing the first agent in the value chain.
UNIVERSE OF FRANCIS PANIEGO
Learning about product design and business models
Sustainable professional kitchen applying Zero Waste.
I want to be a professional chef
For people who want to start their academic studies and go to the market with outstanding competitive advantages.
I want to change my industry and my life
For people who want to expand their comfort zone to achieve their personal and professional goals by becoming a chef.
I want to work in any kitchen in the world
For people who want to have a holistic and international vision that allows them to face the challenges of any kitchen in the world.
I want an international culinary training experience
For people with a broad vision of the world who want to live an international and complete training experience according to their expectations.
I want to get ready for the challenges of the 21st century
For those people who believe the culinary world has changed and that being ready is no longer enough to deal with these changes.
I want to go my own way
For those entrepreneurial people with the skills to carry out their own projects and manage them.
I want to be a 360 degree chef
For people who want to have a transversal vision of the kitchen, the business and be a specialist in a culinary branch.
I want to be an entrepreneur
for people with a highly entrepreneurial spirit who want to work on and validate their idea or existing business to reduce risks or increase the chances for success.
I want to own a restaurant or hotel
For people who plan to take on the creation of new projects related to restoration.
I want to lead and manage
For people who aspire to lead the professional kitchen with competitive advantages in the market.
Who will you share with?
You’ll live with students with an entrepreneurial profile from every continent.
COME FROM OTHER SECTORS
Your classmates will have experiences that will enrich you forever.
All of them will share this experience with you for the rest of their lives.
AVERAGE AGE 30
Experiences from all ages that will help you grow.
We try to have the greatest gender diversity in our classrooms.
Each program is designed based on the criteria of heterogeneity and compatibility.
IF YOU BELIEVE THAT
Culinary training offered is outdated
Education is an investment for my future
Education in general is distant from the realities of the 21st century
Education should be international
Education should allow for both a family life and a professional life
Barcelona is a leading city in international gastronomic innovation
IF YOUR GOAL IS
To give a boost to your career
To gain the best education
To change your profession
To stand out from the crowd
To start your own business
IF YOU ARE
What CIBers say
Watch the video
DULCE GONZALEZ - MEXICO
#1 Haute Cuisine Chef Promotion
SEBASTIAN HERNÁNDEZ - MEXICO
From chef to creating my own restaurant
Watch the video
JESSY JARJOURA - LEBANON
#1 Promotion Fire and Low Temperature
The moment is yours
LAST PLACESApply now
LIMITED PLACESApply now
Set of professional knives
Your own set of professional knives with unique identifier valued at over €800.
Uniform and equipment
All uniform and equipment needed for your training, backpack with charger, etc.
All raw ingredients included
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.
All program 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.
You will remember this day as one of the most special and memorable days of your life.
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.
For whatever your future will be.
Here we teach you how to stand out.
Head of innovation projects (R+D)
Co-owning in the culinary industry
Head of gastronomy in the food production and restaurant industries
Head of development for new projects
Executive chef of any international restaurant and hotel chain
Food and Beverage (F&B)
Any departure from our culinary or managerial specializations
Your competitive edge:
You will have gained an in-depth understanding of products, unlike in other schools.
You will have developed cognitive and leadership skills allowing you to lead a world-class culinary team.
You will have the preparation to successfully join any multidisciplinary and international culinary team.
Your 360º vision of gastronomy, the culinary world, its products, technology and in all contexts.
You will have developed cognitive skills that will help you stand out with your team, your customers and suppliers.
You will be able to create, innovate and achieve your objectives faster than the rest.
You will have an advantage in restaurants or communities where the specialty you have chosen has influence.
Getting 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 intake and the Acceptance Committee strives to comply with the established criteria. Only a handful of candidates passes 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.