From 6.750€ registering before 04/08/19
3 months (210 classroom hours)
Monday, Tuesday and Wednesday from 8 am to 2 pm. This course requires an additional time commitment from the student for individual study and group work.
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
A banquet, a catering event or a group dinner is a unique event. One does not prepare the presentation of a meal as in a conventional restaurant: there are not the same entries or the same protocol for service.
Cuisine for banquets has its own peculiarities that go beyond cuisine in a restaurant. When preparing food for a collective, there are rules and requirements and logistics and execution that differ from those of conventional catering. Neither the costs nor margins bear any similarity to those of a traditional restaurant. A chef has to adopt a different mindset - as does a maitre - and the events organiser steps in, in the same manner as a food and beverage manager at a hotel.
Learn about preparing food for collectives, including event banquets and catering in order to be able to work in any catering firm.
Acquire an exhaustive knowledge to design and offer events, from a gastronomical, commercial and administrative perspective.
Introduce creativity and innovation in banquet cuisine.
Offer the elements, knowledge and tools required to be a good chef and banquet restaurant manager who can lead a banquet, catering and collective business.
Enable students to obtain the knowledge required to undertake and develop creative thought in relation to the value of cuisine, its transformation and the innovation of the same, since banquets and catering are in a state of constant flux.
Acquire a methodology and habits for creative and innovation processes.
At cuisine professionals who wish to acquire new knowledge of banquets and catering.
At restaurant managers who want to broaden the horizons of their respective businesses to include banquets.
At professionals who want to focus on organising all types of events and have an overall knowledge of cuisine, service and organisation.
The 16 accepted on this course tend to be individuals with a passion for the culinary world. Applicants must also have a qualification as a chef or at least three years’ experience as a chef in a professional kitchen.
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
The student works and puts their knowledge into practice and develops their skills.
Students acquire knowledge through active listening and observation of a teacher or instructor who transmits this knowledge.
Students have a life experience in which they engage in specific learning, usually with greater emotional intensity than rational intensity.
I am an entrepreneur and consultant specialized in designing corporate events. I am convinced that through experiences and gastronomy you can get connections, generate emotions and create actions that culminate in a vital memory.
I have been the director of restoration and catering at the National Theater of Catalonia and Auditori of Barcelona, with Serunion. I have worked for several years in the Torrents & Friends communication agency, creating national and international events for big clients, I collaborated with Imagen Creativity Center in Silicon Valley (San Francisco) generating ideas of disruptive innovation to change the world, and I am founder of an event services company: Bobo Barcelona and a sustainable design gastronomic product: Fondu.
In spite of having a degree in Business Sciences from the Pompeu Fabra University and having a Masters in Event Management and other in Leadership in EADA Business School, I believe that my greatest learning in life has been to travel alone, in a van, for 6 months through United States and Latin America.