Culinary Institute of Barcelona

(+34) 681 169 691 T: (+34) 93 595 14 30


Gran Chef Diploma

Students of the culinary career Grand Diploma Chef in a creativity workshop and cooking with a classmate
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  • Duration

    20 months ( 14 months class hours + 6 months internships)

  • Total hours


  • Schedule

    From Monday to Friday from 8 am to 2 pm. It also requires study and additional preparation outside classroom hours.

  • Language


  • Places

    24 students per class

  • Price

    Check calls and prices


January 2021

32,000 €



May 2021

32,000 €

From 29,000 € registering before November 13, 2020



September 2021

32,000 €

From 28,000 € registering before November 13, 2020


Check the payment plans and financing


The CIB Gran Chef Diploma is, without doubt, the qualification most sought-after by the most demanding students. It is comprised of the combination of the Chef Diploma, one of six culinary specialisation available and the postgraduate Executive Chef degree.

This diploma is the best evidence that the student has prepared and has completed more than 1,200 classroom hours in the best academic environment available and that, as a result, it is proof that they are very highly qualified to act as a chef or executive chef in any kitchen in their chosen area(s) of specialisation.

Once they have completed the program students access the CIB Practicum program, which allows them to allows them to showcase what they have learnt and acquire further knowledge during a 6-month supervised placement at any of the more than 100 restaurants with which the CIB has collaboration agreements.


  • 1

    Train the student to design, implement and supervise culinary services in restaurants or any other business in the catering and gastronomy sector.

  • 2

    To train students to develop new product proposals and services in catering businesses, whether of other people or of their own.

  • 3

    Enable students to acquire a global culinary culture that allows them to exercise their work in any kitchen anywhere in the world.

  • 4

    Allow students to develop an integrated view of cuisine, its techniques, methodologies, functions and functionalities to be able to design, propose and execute organisational improvements.

  • 5

    Allow students to see the big picture for the future of gastronomy and the world of catering and acquire the skills required to be a chef in the 21st century.

  • 6

    Develop skills and attitudes for teamwork.

  • 7

    Reinforce attitudes and acquire a methodology to develop creativity and innovation in cuisine.

  • 8

    Enable students to acquire the knowledge, skills and attitudes required to become the main characters in their own future in the world of professional cuisine.

  • 9

    To acquire the entrepreneurial business vision and language of the kitchen and the restaurant

  • 10

    Incorporate the attitude of a leader who can design, manage and boost a complex, multidisciplinary team.

  • 11

    Train in the financial, measurement and economic control aspects of an efficient kitchen so that it is as profitable as possible by achieving objectives set by the company.

  • 12

    Acquire the knowledge needed for logistics management, the control of provisions and the complete organisation of the kitchen in any restaurant.

  • 13

    Develop abilities to lead, manage work teams and manage suppliers.

  • 14

    Reinforce the attitudes needed to assume the risks associated with innovation from a position of leadership.

At whom it is aimed

At those who want to create and innovate in the world of professional cuisine.

At kitchen hands to want to acquire advanced knowledge and become a chef.

The first step for those who want to open a business in the world of catering from the kitchen.

Requisites for admission

The 48 candidates accepted on this course tend to be individuals who, irrespective of their previous academic performance, have a passion for the culinary world. Applicants do not need a university degree or prior baccalaureate; however, effective practical knowledge of basic culinary practice is recommended. For those who do not have this knowledge, there is a free program to increase knowledge and develop culinary skills (the Start Program) offered outside classroom hours. Your teachers will advise you on this issue.

Admission process

  • 1

    Complete the admission form and submit documentation.

    This process is completed online using this link.

  • 2

    Admission test and level of Spanish language proficiency.

    Even though we will provide you with the simultaneous translation pilot system, some knowledge of Spanish would be useful. The admission test will give is an indication of your level and of your personality traits, willingness to work and creativity.

  • 3

    Interview with the program coordinator.

    You will have a telematic interview with the program coordinator, who will assess your compatibility with the group and your contribution to the same.

  • 4

    Admissions Committee.

    Your application will be sent to the Admissions Committee, which will make the final decision based on information received during the process.

  • 5

    Approval and reservation.

    If the opinion is positive, you will be able to enrol by paying for a place booking. Welcome to CIB!


Diploma qualification awarded by CIB

Program director

Pep Nogué

Pep Nogué

Chef, cooking teacher and proponent of the culinary arts. Pep Nogué began his career in the world of cuisine at a very young age, at a restaurant that served popular cuisine that sparked his love for traditional cuisine. Later, after completing his studies at the Escuela de Hosteleria de Girona, he became part of the kitchen staff at Celler de Can Roca, where he would remain for 13 years. In 2004, in search of new horizons, he left Celler and started his culinary training with stints at various schools in Girona and Barcelona. In addition to his work as consultant to food and catering companies, Pep is an author and appears on radio and television.

A non-conformist by nature, he is not content simply to cook. He travels the length and breadth of the country in search of the roots of products, starting with its craftsmen, shepherds, fishermen and farmers, the real custodians of the natural heritage of where they live. According to Pep, “it is a matter of necessity so that the heart and the mind are as one.

Pep Nogué is a founding member of the CIB (the Culinary Institute of Barcelona), a member of its Board of Directors and its Culinary Programs Manager.

Training itineraries

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