Culinary Institute of Barcelona
PEC·D1
For the next generation of professionals who want to learn about pastry, confectionery, chocolate making and complete their chef's training or enter the world of sweet cuisine for the 21st century.
Becoming a pastry and confectionery chef is not enough
We train the next generation of 21st century professionals.
Prepare to dive into sweet cuisine for the 21st century
To obtain global knowledge
and master the basic techniques of pastry and chocolate making.
To develop professional skills and confidence
and create, transform and lead sweet proposals through practice.
To discover raw materials, their physics and chemistry
and formulate and transform your thoughts into your own creations.
Understanding formulation
as a resource for creativity and innovation in pastry and chocolate making.
Create your own style
that will allow you to design your future in the industry and generate cutting-edge proposals.
Create new opportunities
to enter the professional world, whether in the dessert station of a restaurant or in a center producing and handing ingredients used in pastry such as ice cream, chocolate or confectionery.
To obtain a responsible and international vision
of the world of pastry and chocolate making.
To master the basic techniques
and put them into practice in the professional world.
230 hours designed to make each day
of your learning into a show
10+
PROFESSIONALS
LEADERS IN THEIR FIELD
140+
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 PASTRY
130+
HOURS
TO APPLY, LEARN AND CREATE
3
WORKSHOPS
MORE THAN 30 HOURS TO EXCEL
We don’t teach you recipes, that would be teaching you to copy.
We show you how to apply formulation to create new gastronomic proposals.
We are continuously creating dozens of unique experiences for each program.
For professionals who want to set the standard for sweet cuisine in the 21st century.
I want to learn the trade
For people who want to enter the world of professional pastry and confectionery.
I want to further my chef's training
For people who are chefs and want a solid foundation in pastry.
I want to start a career in professional pastry
For people with or without prior studies in gastronomy.
I want to complement my vocational training
To have a more solid foundation.
I want to launch a business in the world of pastry and desserts
For entrepreneurs who want to implement or expand their range of sweet proposals.
They are the next generation of professionals who want to transform the pastry and confectionery sector.
50%
ARE CHEFS
Professional chefs who want to further their training.
23
AVERAGE AGE
Peers with clear professional objectives.
80%+
INTERNATIONAL PROFILE
You will live with entrepreneurial students from all over the world.
30%+
ENTREPRENEURS
All of them will share this experience with you for the rest of their lives.
100%
PARITY
We aim to maximize 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 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 acquire the fundamental skills that will allow you to start working in sweet cuisine
To kick start your career in pastry and confectionery
To have the best possible education
To bring something new to professional pastry and chocolate making
YOU ARE
Entrepreneurial
Passionate
Creative
Non-conformist
Defiant
We hear from our students, the CIBers
“Challenging myself as pastry chef”
Your time is now
Early enrollment offers.
The sooner you enrol, the less you pay.
Upcoming admission calls
Absolutely everything
Uniform and equipment
All the equipment you'll need for the 230 hours of the course.
All ingredients and raw materials included
At no other school in the world will you handle and cook with as much raw material as at the CIB, all included in the price of your tuition.
All the experiences
All pastry 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:
Pastry chef assistant in dessert stations
Pastry chef assistant
Junior pastry chef
Your competitive edge:
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 being able to create never-before-seen proposals.
You will be ready to join the higher echelons of the professional pastry and confectionery world.
You will have obtained practical and global knowledge about 21st century pastry 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.
Our admissions team will walk you through each of these simple steps.
Step 1
The first step is as simple as filling out the contact form for one of our advisors to contact you.
Step 2
We will assign you a personal advisor who will call you as soon as possible and will guide and support you throughout the process to answer all your questions.
Step 3
It is time to complete the admission form. This step is crucial to successfully reaching the next stage of the application process.
Step 4
If your admission form impressed us, you will move on to the interview phase with the Admissions Committee. This online interview will be set at a specific time depending on availability.
Step 5
If you pass our evaluation interview, our Admissions Committee will send you an email with the exciting news that you have been accepted into the Culinary Institute of Barcelona.
Step 6
You will have to reserve your place the same week you receive the acceptance email, and pay the rest of the registration fee within 15 days (30% of the total amount of the course you have chosen).
Step 1
The first step is as simple as filling out the contact form for one of our advisors to contact you.
Step 2
We will assign you a personal advisor who will call you as soon as possible and will guide and support you throughout the process to answer all your questions.
Step 3
It is time to complete the admission form. This step is crucial to successfully reaching the next stage of the application process.
Step 4
If your admission form impressed us, you will move on to the interview phase with the Admissions Committee. This online interview will be set at a specific time depending on availability.
Step 5
If you pass our evaluation interview, our Admissions Committee will send you an email with the exciting news that you have been accepted into the Culinary Institute of Barcelona.
Step 6
You will have to reserve your place the same week you receive the acceptance email, and pay the rest of the registration fee within 15 days (30% of the total amount of the course you have chosen).
(+34) 681 169 691
