Culinary Institute of Barcelona
For those with a creative and innovative vision of the future, who want to turn their love for everything culinary into a profession.
It's not enough to be a chef.
Here we train chefs for the 21st century.
Prepare for 21st century cooking
Design, implement and supervise
Culinary services in restaurants or companies in the restaurant and gastronomy industry.
Comprehensive culinary vision
Techniques, methods and ways of working so that you can design, propose and carry out organizational improvements at all levels.
Develop new product proposals and services for your own restaurants or for others.
Vision for the future of gastronomy
Understand the point of view of the restaurant industry and learn the skills needed to be a chef in the 21st century.
Global culinary knowledge
Acquire knowledge of global cuisine allowing you to work in any kitchen around the world.
New skills, knowledge and attitudes
Head up any kitchen, with teams oriented towards culinary creativity and innovation with a new style of leadership.
1,352 hours designed to transform
every day of your learning into a show
THE BEST IN THEIR FIELD
CHALLENGES THAT WILL PUT YOU
TO THE TEST
UNIQUE CONTENT THAT PROVIDES
MORE THAN KNOWLEDGE
MORE THAN 100 HOURS OF
LEARNING TO PUSH YOUR LIMITS
We don’t teach you recipes, that would be copying.
You'll learn to create and innovate for the 21st century.
International internships in restaurants where
you can continue learning with CIB.
3 or 6
Staying in one or two restaurants
According to your goals, interests and performance
For three or six months you will put into practice much of what you have learned while you continue your training in one of the many national and international restaurants with which the CIB has a collaboration agreement under the criteria of educational quality and we monitor your progress.
Being a chef also means discovering raw materials and how they are consumed and transformed responsibly and sustainably.
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Applying innovation to real projects.
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Discovering the first link in the value chain.
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Sustainable professional cooking that applies zero waste.
For future chefs who want
to transform the gastronomic future and their own
I want to be a professional chef
For people who want to start their academic studies and enter the market with a major competitive edge.
I want to change sector and change my life
For people who want to step outside their comfort zone and achieve their personal and professional goals by becoming a chef.
I want to boost my cooking career
For people who have already begun their career in gastronomy but want to reach the next level of professional cooking.
I want to work successfully in any kitchen in the world
For people who want to gain a holistic and international perspective allowing them to overcome challenges they could face in any kitchen around the world.
I want an international culinary training experience
For people with a broad view of the world who want to have an educational experience that is both international and comprehensive and that meets their expectations.
I want to be prepared for the challenges of the 21st century
For those people who believe the culinary world has changed and that being prepared is no longer enough to deal with these changes.
I want to go my own way
For entrepreneurial individuals with the skills to carry out their own projects and manage them.
Entrepreneurial people from all over the world
who want to revolutionize the industry.
You’ll live with students with an entrepreneurial profile from every continent.
We aim to achieve gender diversity in our classrooms.
Each program is based on criteria of heterogeneity and compatibility.
COME FROM OTHER SECTORS
Your peers will have experiences that will complement your learning.
All of them will share this experience with you for the rest of their lives.
Experiences from all ages that will help you grow.
YOU BELIEVE THAT
Current culinary training programs are outdated
Education is an investment in your future
Education in general fails to reflect the realities of the 21st century
Education should be international
Education should allow for a positive work-life balance
Barcelona is a gastronomic hub
YOUR GOAL IS
To start your own business
To change your career
To gain the best education
To become a great chef
To stand out from the crowd
The CIBers, our students, talk
"As a chef I wanted to gain an exceptional education and reinterpret cooking”
“From journalist to chef entrepreneur”
"From chef to restaurant owner”
"I started my career as a chef"
"From Marketing to becoming a professional chef"
"It's never too late to reinvent yourself”
Your time is now
Early enrollment offers.
The sooner you enrol, the less you pay.
Next admission call
LAST PLACESApply now
Upcoming admission calls
Offer valid until 07/07/2023
LAST PLACESApply now
Offer valid until 07/07/2023
LAST PLACES WITH OFFERApply now
Set of professional knives
Your own set of professional knives with a unique identifier valued at over €800.
All program activities, both at the CIB and off campus.
Uniform and equipment
All uniform and equipment you need for your chef's haute cuisine diploma, backpack with charger, etc.
You will become a life-long CIBer. You will have access to unique job offers, benefits and work opportunities.
All raw ingredients included
At no other school in the world will you handle and cook with so many raw ingredients as at the CIB.
You will remember this day as one of the most special and memorable days of your life.
The CIB is just the beginning
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.
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.
We nurture the talent that comes from our classrooms. Sometimes we have the honor of inviting this talent onto our team.
The CIB organizes and hosts many events, and you, as a student or alumnus, will always be more than welcome.
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 holds.
Here we teach you how to stand out.
Head of production
Co-owning in the culinary industry
Head of innovation (R+D)
Head of gastronomy in the food production and restaurant industries
Head of development for new projects
Head of food quality and safety in the restaurant industry
Head of gastronomic events and activities
Your competitive edge:
You will have gained an in-depth understanding of products, unlike that from any other school.
You will have developed cognitive and leadership skills that allow you to lead a world-class culinary team.
You will be prepared to successfully join any multidisciplinary and international culinary team.
Your 360º vision of gastronomy, the culinary world, its products, technology and all contexts will shine though.
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.
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.
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.