From 6.750€ registering before 04/08/19
3 months (13 weeks)
Wednesday, 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
The DFB is an intense program in which the student goes through all the functions of the Executive Direction in kitchens and F&B, the creation of room and kitchen equipment, the commercial vision of the offer and its profitability, the definition of production operations, of service provision and relationship with suppliers, the measurement and control of economic, financial, valuation and customer loyalty aspects, as well as training for decision making.
This Executive Chef Diploma and F&B Manager is a three-month course designed specifically for those with responsibility in the kitchen areas, production of service, hotel management and direction of business units who wish to make a leap towards executive direction in restoration and hostelry, to add value from their position.
The program includes 4 modules or acquisition areas:
KNOWLEDGE. Which includes the subjects focused on the acquisition of knowledge.
LATERAL SKILLS. Aimed at developing skills, especially those that have to do with the cognitive abilities that the student needs to face the challenges of the 21st century.
ATTITUDES. It refers to the subjects designed for the empowerment of the necessary behaviors to face the development of the program: (it includes social, leadership and professional attitudes) as well as self-knowledge and recognition of the environment.
TRANSVERSAL APPLICATION. It includes those subjects that are developed transversally during the program.
Acquire the vision and business language of the kitchen and about the areas of customer service.
Incorporate an attitude of a leader capable of designing, managing and empowering a complex and multidisciplinary work team.
Train in the financial aspects of measurement and economic control, from the provision of efficient and experiential services, to maximize profitability and be aligned with the values and objectives of the company.
Acquire the knowledge for the management of the processes, planning, organization, control and supervision of the processes that determine the generation of experiences and the contribution of profitability in any type of service or restoration and hospitality business.
Develop leadership-oriented skills, the management of the people that make up the work teams and the relationship with the company's environment.
Promote the necessary attitudes to lead the adaptation to innovation from the leadership.
To hotel and restaurant professionals who want to orientate themselves to the management, administration and direction of restoration and related companies.
To heads of kitchen, heads of room, directors of hotel and of units of business that want to direct and lead their teams in businesses of restoration.
Managers who want to efficiently manage operations in a business beyond the culinary and are based on innovation and creativity to generate differentiating experiences.
Owners, managers and intermediate managers of catering companies and collectives who want to plan, organize and execute different and profitable restoration services.
Professionals with responsibility in provisioning and purchasing functions, management control of business units, design of spaces, generation of experience and customer loyalty.
Applicants must have a qualification as a chef or five years’ experience as a chef in a professional kitchen
Advanced spoken and written Spanish.
Pass the pre-admission interview.
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.)
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
|Knowledge Area||Product Knowledge||People Management||Participative||3|
|Technology Knowledge||Process Management||Participative||12|
|Skills Area||Lateral Skills||Creativity & Innovation||Participative||4|
|Leadership and Team Work||Participative|
|Attitudes Area||Attitudes||Field Work||Experiencies||2|
|Transversal Area||Transversal Application||Challenge||Practical||4|
|Final Project||Progressive (diverse formats)|
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.