Culinary Institute of Barcelona
For cooking and confectionery professionals who want to take their career to new heights and specialize in order to venture into and reinterpret the 21st century world of desserts and chocolate.
More than an immersive educational experience.
We foster the transformation of pastry chefs so they can take on the gastronomic challenges of the 21st century.
The world of sweet cuisine is changing at an exponential rate.
Studying professional pastry and chocolate making in the 21st century requires an awareness of new consumer habits and dietary needs driven by market demand; the exploration, creation of new gastronomic proposals and learning to respect the product for large-scale production in any format.
This postgraduate course is aimed at experienced professionals in the culinary and confectionery sector who want to achieve the highest level of specialization and apply it to their own ventures, dessert stations in fine dining restaurants or in bakeries and chocolate shops.
The advanced pastry and chocolate program is different from any other in that it does not teach you how to replicate recipes. It teaches you how to use formulation as a science to create sweet culinary proposals that respond to the proposed objective and context; boost your creativity as a tool to solve new challenges and innovate in any of the program's three main blocks: chocolate in all its forms, fine dining desserts and complex patisserie.
This practical and international program has been designed to be undertaken as an evolving educational experience, taught through the challenges and experiences of industry leaders. One day you will be taught by the chef who made the world's best croissant, the next you will replicate the best cake in the world alongside its creator, and the next, a successful entrepreneur will give you the confidence and encouragement to create your own proposals.
Day by day, students learn to appreciate the range of smells chocolate can have, or the chill of the steel trays as they handle dough.
Week after week, students immerse themselves in knowledge about raw materials as it becomes a passion; apply techniques they have learned by combining culinary trends in creative pastry, healthy desserts, vegan trends or molecular pastry; transforming the world of Bean to Bar and bean to chocolates, candied and caramelized, grated, the crystallization and architecture of chocolate, pralines, puff pastries, contemporary pastry and haute cuisine.
At the end of the program, students will be capable of facing new challenges in the field of sweet cooking with an unparalleled network of international contacts.
Over the course of the three months, you will attend more than 140 classes with international leaders in sweet cuisine and participate in various field trips to discover the product's value chain, from harvest to production. Students from every continent train using the latest technology, apply the latest trends and work with top-quality products to be able to meet any gastronomic challenge.
To challenge yourself to take on the gastronomic challenges of the future
To acquire the professional pastry industry’s disruptive vision
of the future of the sector, current and upcoming trends and technologies.
To have the tools to innovate and transform
the sweet cuisine industry, restaurant desserts, patisserie and chocolate.
To have the skills and techniques
to create and innovate new products and culinary concepts.
To consolidate your international and responsible vision
to discover and learn about different products from around the world, their origin, impact and seasonality in order to apply, create and design new culinary concepts.
To understand and apply formulation
as a resource for creating and innovating in patisserie and chocolate making.
To create your own style
that will allow you to design your future in the industry, generate cutting-edge proposals and develop your professional identity.
To make your skills, knowledge and attitudes more versatile
and produce on a small or large scale, in restaurants, bakeries or for your own business.
To design new and comprehensive culinary proposals
and apply them to suit the socioeconomic, food and cultural contexts you propose.
230 hours designed so that each day
of your learning is a show
20+
PROFESSIONALS
LEADERS IN THEIR FIELD
145+
CLASSES
THAT GO BEYOND KNOWLEDGE
3
CHALLENGES
OUR ASSESSMENT IS YOUR BIGGEST CHALLENGE
3
FIELD TRIPS
TO UNDERSTAND WHAT IT'S LIKE TO WORK IN PROFESSIONAL PATISSERIE
100%
PRACTICAL
TO LEARN AND CREATE BY DOING
1
WORKSHOP
TO UNCOVER YOUR CULINARY CREATIVITY
We don’t teach you recipes, that would be teaching you how to copy.
We show you how to apply formulation to create new culinary proposals.
We are continuously creating dozens of unique experiences for each program.
For professionals who want to set new standards for sweet cooking in the 21st century.
I want to improve
For people who want to broaden and improve their style, knowledge, skills and opportunities in professional pastry and chocolate making.
I want to work as a pastry chef or chocolatier
For people who want to take a step forward in the world of pastry, dessert station, industrial desserts or large-scale cooking.
I want to launch or create new concepts
For people who want to take their career to the next level by launching their own business or offering the world new sweet culinary proposals.
I want to further my chef's training
For people who have experience working as a chef or an education in desserts and want to progress further down this professional path.
I want to evolve my career in professional patisserie
For people with previous experience as a chef or pastry chef who want to reinterpret the world of desserts and chocolate in the 21st century.
I want to complement my previous studies in patisserie
For professionals who want to become experts in sweet cuisine.
Experienced industry professionals who want to push the pastry and chocolate sector towards future culinary challenges.
100%
ARE CHEFS OR HAVE WORKED IN THE SECTOR
A professional environment to fast track your career
6.8
YEARS OF EXPERIENCE
In the catering sector and professional kitchens.
+30%
ENTREPRENEURS
Have started a business or want to do so.
28.3
AVERAGE AGE
Peers with clear professional objectives.
+90%
INTERNATIONAL PROFILE
You will live with entrepreneurial students from all over the world.
100%
PARITY
We aim to achieve maximum gender diversity in our classrooms.
YOU THINK THAT
Training is an investment in your future
Training should have an international focus
Traditional training in pastry making is outdated
Traditional training is not adapted to the 21st century
Barcelona leads the way in international gastronomic innovation
Training must allow for a positive work-life balance
YOUR OBJECTIVE IS
To fast track your career in sweet cuisine
To find new possibilities for your professional future
To have the best possible education
To offer something new to professional patisserie and chocolate making
YOU ARE
Entrepreneurial
Passionate
Creative
Non-conformist
Defiant
The CIBers, our students, talk
“Studying haute pastry is growing as a chef”
Your time is now
Early enrollment offers.
The sooner you enrol, the less you pay.
Upcoming admission calls
Absolutely everything
Uniform and equipment
Everything you will need for the 228 hours of the advanced pastry program.
All ingredients and raw materials included
At no other school in the world will you handle and cook with as many raw ingredients as at the CIB, all included in the price.
All the experiences
All patisserie and confectionery activities, both inside and outside the CIB, are included in the price.
CIB membership
You will be a CIBer for the rest of your life. You'll have access to exclusive offers, perks and job opportunities.
Our facilities, your new lab
You will have unlimited access to our spaces dedicated to experimentation, meetings and teamwork.
Graduation ceremony
You will remember this day as one of the most special and memorable days of your life.
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.
Whatever your future holds,
we teach you how to set yourself apart
Job opportunities:
Leading a dessert station in the hotel or restaurant industry.
Working in bakeries or chocolate shops
Sweet cuisine consultant
Culinary advisor
R&D in creative and culinary concepts
Industrial and large-scale production
Pastry chef
Your competitive advantages:
You will have trained to work as part of a team.
You won't be a professional who follows recipes. Instead, you will know how to formulate using your knowledge of the product, technologies and methodologies depending on the context.
You will have developed skills that you could not have learned at any other school.
Your strength will be coming up with creative proposals when called upon.
You will be ready to join the higher echelons of professional patisserie and confectionery.
You will have obtained practical and global knowledge about 21st century patisserie and chocolate making.
You will have to put yourself to the test in complex settings and challenges like those you'll face in real life.
You will have created high-quality, international relationship capital and networked with leading professionals in the sector.
The CIB methodology will have provided you with the creative vision, tools and work methods to take on future professional challenges.
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
