For chefs wanting to specialise in managing multiple restaurant and hotel kitchens with an international perspective.
Managing one professional kitchen is not enough.
We train professionals to be able to run multiple professional kitchens at the same time.
Executive chefs are part of the Executive Team of a hotel or group of restaurants, capable of managing everything that happens inside and outside of the kitchen, taking charge using technical skills in profitability, quality and leadership.
This role consists of taking raw materials and turning them into experiences for their customers using know-how of professional cooking, processes and discipline in management, leadership, with absolute mastery of finance for food cost, suppliers, prices and products.
The Postgraduate Diploma in F&B and Executive Chef is an intensive programme in which students go through all the functions of Executive Management of kitchens, as well as Food and Beverage, the creation of dining room and kitchen teams, the commercial overview of procurement and its profitability, the definition of production operations, service provision and supplier relations, measurement and control of economic, financial, valuation and customer loyalty aspects, in addition to training in decision making.
Lasting three months, this postgraduate diploma has been specifically designed for those in charge of key areas: kitchens, service production, hotel management, business unit management. For those who want to give a boost to their careers towards restaurant and hotel executive management to add value from their position.
This postgraduate diploma is part of the Master’s degree in Restaurant Management and aimed at people wanting to eventually manage multiple kitchens at the same time and even various restaurants of different types.
Get ready today for what will happen tomorrow
Be a global player
To be able to work professionally in any restaurant around the world.
Design workflows
For professional cooking and its requirements.
Acquire new tools
To improve the efficiency, profitability and loyalty of your customers.
Manage supplies and purchasing
for multiple professional kitchens and offer a better experience to your customers.
Get ready to run a business
and design a culinary experience for your future customers.
Acquire a business mindset
for the cooking industry and delivering services to customers.
Create profitable culinary experiences
for any kind of service or restaurant and hotel.
Develop leadership skills
for multidisciplinary team management and for how this relates to the wider business.
230 hours designed so that every day
is a show for your learning.
+20
TEACHERS
THE BEST IN EACH FIELD
+60
HOURS
OF CHALLENGES & WORKSHOP
THAT WILL PUT YOU TO THE TEST
1
TRIP
INCLUDED TO GET TO KNOW BUSINESS MODELS AND BUSINESS PROJECTS
3
CHALLENGES
WHICH WILL TEST YOUR SKILLS
IN REAL-LIFE SCENARIOS
3
EXPERIENCES
OUTINGS TO GET TO KNOW BUSINESS MODELS AND THEIR OPERATIONS
More than just knowledge.
We train executive chefs and F&B managers for the 21st century
If your goal is:
I want to work successfully in any kitchen around the world
For people who want to gain a holistic and international view of businesses and restaurants allowing them to face the challenges of any restaurant in the world.
I want to own a restaurant or hotel
For people planning to create new projects involving restaurants.
I want a professional boost
For professionals in the hotel and restaurant sector who want to specialize in management and running restaurants.
I want to stand out in the job market
For restaurant owners, managers and supervisors who want to plan, organise and deliver different and successful services.
I want to lead
For heads of kitchens, heads of dining rooms, hotel managers and business units wanting to manage and lead restaurant teams.
I want to be a top professional
For professionals with procurement and purchasing roles, control of business unit management, space design, creating experiences and customer loyalty.
I want to get ready for the challenges of the 21st century
For those people who think restaurant businesses are changing and that being ready is no longer enough to deal with these changes.
I want a professional catharsis
For professionals, chefs, executives, managers or simply curious people who want to gain insight for some new business inspiration.
Who will you share with?
+80%
INTERNATIONAL PROFILE
You’ll live with students with an entrepreneurial profile from every continent.
31
AVERAGE AGE
Experiences from all ages that will help you grow.
40/60%
WOMEN/MEN
We try to have the greatest gender diversity in our classrooms.
+25%
HAVE RUN A BUSINESS
You classmates will come with entrepreneurial experiences.
100%
MATCH
Each program is designed based on the criteria of heterogeneity and compatibility.
6.2
YEARS OF EXPERIENCE
In restaurants and professional kitchens.
IF YOU BELIEVE THAT
Training for executive chefs is old-fashioned
Barcelona is a hub for gastronomic businesses
Education should allow for both a family life and a professional life
Education in general is distant from the realities of the 21st century
Education is an investment in my future
Education should be international
IF YOUR GOAL IS
To have a highly-recognised job
To gain the best education
To give a boost to your career
To stand out
IF YOU
Are an entrepreneur
Are passionate
Are creative
Are a leader
Are a non-conformist
Are a challenge the status quo
The moment is yours
Early registration offers
The sooner you register, the less you will pay.
Absolutely everything
All experiences
All program activities, both inside and outside the CIB, are included in the price.
Membership of the CIB
You will become a CIBer for the rest of your life. You will have access to unique job offers, benefits and work opportunities.
A professional gastronomic trip
You will travel for one week to learn and get to know first hand about different business models.
Graduation ceremony
You will remember this day as one of the most special and memorable days of your life.
Equipment
All the equipment that you will need for your course.
Attitude
Being a CIBer is to be ready for tomorrow. This attitude is what unites them, as well as the goal of impacting the future by changing their surroundings.
After the CIB everything starts
Jobs board
Former students of the CIB have access to our jobs board. The CIB guarantees a level of talent for restaurants, hotels and food production businesses.
Starting your own project
The CIB is also an ecosystem for opportunities. We love to surround ourselves with talent and we know how to come along with you on the initial steps of your journey, helping you with your ideas and even assisting you in gaining financing.
The next generation of teachers
We nurture the talent that comes from our classrooms. Sometimes we have the chance to bring this talent on to our team.
Next generation of teachers
We are attentive to the talent that emerges from our classrooms and if the opportunity arises to join our team.
Networking
When you finish your course, besides the knowledge you will have acquired, you’ll carry with you countless contacts from talented students from across the world and your teachers. It will be up to you to make the most of them.
Your continuous education
CIBers always have privileged access and the best conditions under which to keep learning on our continuous education programmes, post graduate programmes and Explorer Campus.
Use of the facilities
Whenever you need it, the CIB will be available for you to use to accelerate your ideas, do your presentations or whatever your proposal is.
For whatever your future will be.
Here we teach you how to stand out
Careers:
Executive chef at any international restaurant and hotel chain
Chef/product manager for mass consumption
Culinary director of a hotel chain or restaurant
Corporate chef
Culinary development director
Food and Beverage (F&B) assitant
Entrepreneurship in the tourism sector
Gastronomic consultant in the Horeca sector
Your competitive edge:
Your mentors will have been active professionals.
You will have been trained to have keen decision-making skills.
Different from students at other schools, you will have developed competitive management skills.
You will have worked with Food Cost and will know how to pass on to your teams.
You will have a strong mastery of cost engineering to contribute to a restaurant.
Your education will be oriented to customer satisfaction, not to pleasing your bosses.
You will have a broad view of both back- and front-of-house in the restaurant sector.
You will understand and gain a full overview the Horeca channel.
On finishing the postgraduate diploma, you will have a clear idea of where to direct your professional career.
Getting accepted by the CIB
At the CIB, we receive thousands of admissions requests, but only a small amount of them reach the final acceptance phase.
The profile of our candidates is determined beforehand for each new intake and the Acceptance Committee strives to comply with the established criteria.
Only a handful of candidates pass the final phase.
Requirements
Be over 18
Pass the Admissions Committee Assessment
At the CIB, we do not take into account your academic background. Instead we look at your attitude and inclination towards creativity and innovation, as well as your entrepreneurial spirit and your life experience. We believe in people, not curriculums. That's why you should go for it.
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(+34) 681 169 691