▷ Haute Cuisine Chef Diploma | CIB
Culinary Institute of Barcelona

Culinary programs

Haute Cuisine Chef Diploma

Haute Cuisine Chef Diploma
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  • Start date

    January 2019 - Open for applications (limited seats available)
    May 2019 - Open for applications
    September 2019 - Open for applications

  • Duration

    8 months (882 classroom hours + 3 months internship)

  • Timetable

    From Monday to Friday from 8 am to 2 pm. This course requires an additional time commitment from the student for individual study and group work.

  • Language

    Spanish (PILOT, simultaneous translation)

  • Price

    20.000€

  • Places

    48 students

Presentation

Obtaining CIB’s Chef Diploma, is getting much more than a professional cook's degree. This diploma, guarantees that the student is able to innovate and create, that is, to improve what already exists and to do things that nobody has done before. This course is a journey through the art and science of gastronomy that, optionally, can be extended with a previous module of initiation for those who dont’ have any professional experience in cooking. Once the Diploma is successfully completed, the student can choose any of the six culinary specialties available to become a Specialist Chef, or opt for the course to obtain the Executive Chef Postgraduate Diploma.

It is an 8-month program of multicultural coexistence with students from all over the world within the framework of the city of Barcelona, where you will not only learn cooking techniques, but you will live a life experience that will serve you for the rest of your life.

The Diploma Chef Program requires the student to achieve high performance, not only in culinary practice, but also involves an intense immersion in the future of international gastronomy, as well as the development of those skills and the empowerment of the attitudes required by the chef of the 21st century through the Lateral Skills and Vivential Learning modules.

Once the program is finished, the students access to Practicum Program, that allows them to value their learning and acquire more knowledge in a 3-month supervised Stage, in any of the more than 100 restaurants with which the CIB has agreements of colaboration.

You’ll be able to innovate and create, to improve what already exists and to do things that nobody has done before.

Objectives

  • 1

    Train the student to design, implement and supervise culinary services in restaurants or any other business in the catering and gastronomy sector.

  • 2

    Prepare the student to develop new product proposals and services in catering businesses owned by them or other parties.

  • 3

    Enable students to acquire a global culinary culture that allows them to exercise their work in any kitchen anywhere in the world.

  • 4

    Allow students to develop an integrated view of cuisine, its techniques, methodologies, functions and functionalities to be able to design, propose and execute organisational improvements.

  • 5

    Allow students to see the big picture for the future of gastronomy and the world of catering and acquire the skills required to be a chef in the 21st century.

  • 6

    Develop skills and attitudes for teamwork.

  • 7

    Reinforce attitudes and acquire a methodology to develop creativity and innovation in cuisine.

  • 8

    Enable students to acquire the knowledge, skills and attitudes required to become the main characters in their own future in the world of professional cuisine.

At whom it is aimed

At individuals who wish to create and innovate in the world of professional cuisine.

At cuisine professionals who wish to acquire advanced knowledge and become a chef.

At those who want to take the first step and move into the catering sector via cuisine.

At those who want to make cuisine their profession.

Requisites for admission

The 48 candidates accepted on this course tend to be individuals who, irrespective of their previous academic performance, have a passion for the culinary world.

Applicants do not need a university degree or prior baccalaureate; however, effective practical knowledge of basic culinary practice is recommended. For those who do not have this knowledge, there is a free program to increase knowledge and develop culinary skills (the Start Program) offered outside classroom hours. Your teachers will advise you on this issue.

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

A Diploma qualification awarded by CIB

Teaching load

Practical

The student works and puts their knowledge into practice and develops their skills.

Theoretical

Students acquire knowledge through active listening and observation of a teacher or instructor who transmits this knowledge.

Vivential

Students have a life experience in which they engage in specific learning, usually with greater emotional intensity than rational intensity.

Program director

Pep Nogué

Pep Nogué

Chef, cooking teacher and proponent of the culinary arts. Pep Nogué began his career in the world of cuisine at a very young age, at a restaurant that served popular cuisine that sparked his love for traditional cuisine. Later, after completing his studies at the Escuela de Hosteleria de Girona, he became part of the kitchen staff at Celler de Can Roca, where he would remain for 13 years. In 2004, in search of new horizons, he left Celler and started his culinary training with stints at various schools in Girona and Barcelona. In addition to his work as consultant to food and catering companies, Pep is an author and appears on radio and television.

A non-conformist by nature, he is not content simply to cook. He travels the length and breadth of the country in search of the roots of products, starting with its craftsmen, shepherds, fishermen and farmers, the real custodians of natural heritage. According to Pep, “it is a matter of necessity so that the heart and the mind are as one”.

Pep Nogué is a founding member of the CIB (the Culinary Institute of Barcelona), a member of its Board of Directors and its Culinary Programs Manager.

Training itineraries

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