From 6.750€ registering before 04/08/19
3 months (13 weeks)
Thursday and Friday from 8 am to 2 pm. It also requires study and additional preparation outside classroom hours.
Spanish (PILOT, simultaneous translation)
From 6.750€ registering before 04/08/19
From 5.400€ registering before 04/08/19
Check the payment plans and financing
This postgraduate degree is aimed at chefs or cooks who want to run a professional kitchen
This Postgraduate Executive Chef degree is a three-month course designed specifically for chefs who wish to go a step further in their academic training, giving it a focus on the executive management of a professional kitchen.
The program includes five training modules:
It is an intense program in which students go over all of the functions of the Executive Chef in a theoretical and practical manner, providing them with the training to take on the executive management of any professional kitchen with immediate effect. Given that it is offered on Thursday and Friday, it can be taken alongside any CIB culinary specialisation program.
Acquire the business vision and language of the kitchen and the restaurant.
Incorporate the attitude of a leader who can design, manage and boost a complex, multidisciplinary team.
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.
Acquire the knowledge needed for logistics management, the control of provisions and the complete organisation of the kitchen in any restaurant.
Develop abilities to lead, manage work teams and manage suppliers
Reinforce the attitudes needed to assume the risks associated with innovation from a position of leadership.
At chefs who want to lead a professional kitchen.
At professionals who want to go further than the culinary aspects of a professional kitchen.
At middle executives and managers of catering companies and collectives.
Applicants must have a qualification as a chef or five years’ experience as a chef in a professional kitchen
Advanced spoken and written Spanish.
Advanced skills in Microsoft Excel or similar.
(NOTE: Applicants who do not meet this requisite can apply for the extendible training module in Digital Skills for Catering, which includes instruction on the use of Excel.)
Pass the pre-admission interview.
Complete the admission form and submit documentation.
This process is completed online using this link.
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.
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.
Your application will be sent to the Admissions Committee, which will make the final decision based on information received during the process.
Approval and reservation.
If the opinion is positive, you will be able to enrol by paying for a place booking. Welcome to CIB!
Postgraduate degree from CIB
|Main||Technology Knowledge||Company and People||Participative||5|
|Main||Technology Knowledge||Economic management||Participative||5|
|Main||Technology Knowledge||Process management||Participative + Workshops||5|
|Lateral||Manage Others||Management skills||Participative + Workshops||5|
|Lateral||Manage Business||Innovation and creativity||Workshops||5|
Born in Germany, with Italian roots, Roberto Holz has developed his professional career among restaurants and hotels in Europe and USA, and studied General Management at EADA. His passion for cooking comes from childhood, because as a child he cooked with his father. Afterwards, he completed his master's degree in one of the most recognized schools in Germany, and worked for seven years for restaurants of 1 and 2 Michelin stars throughout the country.
He made the leap to hospitality with the Four Seasons Chain, inaugurating the Berlin Hotel and later worked as Executive Sous Chef at the hotels of the chain in Chicago and in New York.
He was followed by the Ritz-Carlton chain, starting at the Hotel Arts in Barcelona, opening a new hotel in Miami, The Ritz-Carlton Coconut Grove, and returning to Barcelona to lead the culinary team of 60 people and 8 gastronomic offerings as Executive Chef during more than 10 years. He was also an Advisory Board Member of the Ritz-Carlton hotels in Europe and participated in the opening teams of 14 hotels around the world. In 2011 the Enoteca Restaurant gets a Michelin star for the first time.
With the search for new challenges, he changes the stoves for the Food & Beverage Management in Derby Hotels, and later he is Director of Operations in the Hofmann School.
He is a consultant and teaches in various schools of Hospitality and Business, spreading the passion for gastronomy and excellence in the management of quality, processes and leadership.
He is currently the executive chef of the Sofia Hotel in Barcelona.