▷ Specialist postgraduate degree in Catering and Events Cuisine | CIB
Culinary Institute of Barcelona

Culinary programs

Specialist postgraduate degree in Catering and Events Cuisine

Specialist postgraduate degree in Catering Cuisine and Events
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  • Duration

    3 months (210 classroom hours)

  • Schedule

    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.

  • Language

    Spanish (PILOT, simultaneous translation)

  • Places

    16 students

  • Price

    Check calls and prices

Call

May 2019

7.500€

LAST PLACES

Call

September 2019

7.500€

From 5.740€ registering before 29/03/19

LIMITED PLACES

Call

January 2020

7.500€

From 5.400€ registering before 29/03/19

Check the payment plans and financing

Presentation

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.

When we think of a banquet or catering, we must break rules and create something unique, special and personalised.

Objectives

  • 1

    Learn about preparing food for collectives, including event banquets and catering in order to be able to work in any catering firm.

  • 2

    Acquire an exhaustive knowledge to design and offer events, from a gastronomical, commercial and administrative perspective.

  • 3

    Introduce creativity and innovation in banquet cuisine.

  • 4

    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.

  • 5

    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.

  • 6

    Acquire a methodology and habits for creative and innovation processes.

At whom it is aimed

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.

Requisites for admission

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.

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

Teaching load

Practice

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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