Culinary Institute of Barcelona

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Postgraduate in:

F&B Manager and Executive Chef

F&B Manager and Executive Chef students
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  • Duration

    3 months (13 weeks)

  • Classroom hours

    210

  • Schedule

    Wednesday, Thursday and Friday from 8 am to 2 pm. It also requires study and additional preparation outside classroom hours.

  • Language

    Spanish (PILOT, simultaneous translation)

  • Places

    24 students

  • Price

    Check calls and prices

Call

September 2020

7,500 €

From 5,400 € registering before November 11, 2019

LIMITED PLACES

Call

September 2021

7,500 €

From 5,400 € registering before November 11, 2019

OPEN CALL

Check the payment plans and financing

Presentation

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.


  • People management, from the point of view of production force in the context of the human team that should lead, including the design of jobs, recruitment, selection, training, delegation and dismissal.
  • Business management, which provides the student with the business vision of the kitchen and the production of services.
  • Process management, which provides the student the tools and the criteria for the definition and management of production and service processes to generate unforgettable experiences for the customer and building loyalty to their team.
  • Economic Management, which provides the student the economic, operative and tactical context of their work, including financial, measurement and control aspects.
  • Future, that will provide you an expert vision in the medium and long term of the new trends and new paradigms which you will face in the next years and that will prepare you to the management of that change.

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.


  • Creativity and Innovation, composed of a series of practical workshops aimed at enhancing creativity and innovation through methodologies that will provide you with agility and creative efficiency.
  • Leadership and teamwork, they are sessions that will give you the clues and the keys to become the efficient and respected leader of your workers and will provide you with the methodology so that they know how to behave as a team directed towards the objectives that you set.
  • CIB Specials, these are complementary sessions of CIB, mostly in workshop format, which will surprise you because of its dynamics.
  • Decision making, that will provide you methodology to make it much easier and more efficient to make simple and complex decisions away from assumptions, fears and harmful influences.

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.


  • Field work, you’ll have the opportunity of getting to know key experiences relates to the field of restaurants and hotels management, from the privileged position and from the hands of its protagonists.
  • Experiences, where you will meet real life experiences of people outside the CIB who will bring you their most intimate and personal vision, anecdotes, successes and failures.

TRANSVERSAL APPLICATION. It includes those subjects that are developed transversally during the program.

  • Challenge, these are sessions where you will put to the test the knowledge acquired by participating in a two-day workshop, to which students are challenged with a determined situation that must be resolved in record time.
  • Core Project, executed transversally for a large part of the program, you will individually apply your knowledge and skills through the execution of a project under the tutelage of your faculty.
Being an Executive Chef in the 21st century requires the vision and abilities unique to the 21st century

Objectives

  • 1

    Acquire the vision and business language of the kitchen and about the areas of customer service.

  • 2

    Incorporate an attitude of a leader capable of designing, managing and empowering a complex and multidisciplinary work team.

  • 3

    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.

  • 4

    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.

  • 5

    Develop leadership-oriented skills, the management of the people that make up the work teams and the relationship with the company's environment.

  • 6

    Promote the necessary attitudes to lead the adaptation to innovation from the leadership.

At whom it is aimed

  • 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.

Requisites for admission

  • 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.)

Admission process

  • 1

    Complete the admission form and submit documentation.

    This process is completed online using this link.

  • 2

    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.

  • 3

    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.

  • 4

    Admissions Committee.

    Your application will be sent to the Admissions Committee, which will make the final decision based on information received during the process.

  • 5

    Approval and reservation.

    If the opinion is positive, you will be able to enrol by paying for a place booking. Welcome to CIB!

Qualification

Postgraduate degree from CIB

Content structure

Area Subject Methodology Credits
Knowledge Area Product Knowledge People Management Participative 3
Business Management Participative
Technology Knowledge Process Management Participative 12
Economic Management Participative
Context Knowledge Future Participative 2
Skills Area Lateral Skills Creativity & Innovation Participative 4
Leadership and Team Work Participative
CIB Specials Participative
Decision Making Participative
Attitudes Area Attitudes Field Work Experiencies 2
Experiencies Experencies
Transversal Area Transversal Application Challenge Practical 4
Final Project Progressive (diverse formats)
30

Workload

Learning Area

Methodology

Program director

Roberto Holz

Roberto Holz: Director del postgrado en Chef Ejecutivo de una cocina profesional

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.

Training itineraries



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