(+34) 681 169 691
45
hours of intensive training in technique, laboratory, and development
Culinary Institute of Barcelona
Fermentation is transforming the way we think about food. It allows us to develop new flavours, make better use of ingredients, reduce food waste and create products with greater culinary and sustainable value.
An intensive program designed for the next generation of professionals who want to master fermentation as a tool for innovation across gastronomy, bakery, pastry, beverages, product development and food research.
45
hours of intensive training in technique, laboratory, and development
#1
leading instructors in fermentation across all its fields
+85%
international student body. A worldwide networking web
+200
internship agreements with international restaurants
TOP
Worldwide
CIB, named one of the best international culinary schools globally
Millions of microorganisms are working all around us. Invisible to the naked eye, they have been transforming the way we eat for thousands of years. They are responsible for bread, wine, cheese, miso, kimchi, kefir, kombucha and soy sauce, among others.
Today, we know that these same microorganisms can also help us build a more creative, more sustainable and more conscious approach to food.
Yet most professionals only scratch the surface of this fascinating world. They learn specific techniques or recipes, but rarely gain a true understanding of the biological, chemical and cultural processes behind fermentation. And that is where real innovation begins.
Over three intensive weeks, you will explore fermentation from scientific, culinary, cultural and professional perspectives. You will work with techniques such as lacto-fermentation, koji and its derivatives, fermented beverages, sourdough, kefir, enzymatic fermentations, and the culinary applications of fermented ingredients. You will learn what happens inside every fermentation process, how to control the variables that shape it, and how to apply these techniques with confidence in any culinary setting.
Today, fermentation is becoming part of the identity of restaurants, bakeries, artisan producers, beverage makers, R&D departments and food innovation projects around the world. Yet there are still very few programmes that explore this discipline with the depth it deserves. The Fermentation Minor Program is created to fill this gap.
Our proprietary methodology created to address 21st-century culinary education.
The best instructors in their field
Working with contemporary techniques and machinery to develop liquids and foods
An international community of +1,300 students
Learning Objectives
By the end of the program, you will have embraced fermentation as a powerful tool for culinary creativity and product development. You will know how to work confidently with microorganisms, understand their potential, and apply fermentation across dishes, products and real-world food projects.
Build on your practical experience with scientific knowledge
Gain a deeper understanding of what happens during fermentation and strengthen the knowledge you have developed through hands-on experience.
Bring fermentation into your professional practice
Use fermentation to develop new products, enhance recipes, support R&D initiatives or launch your own food venture.
Turn scientific knowledge into culinary applications
Apply your expertise in microbiology, chemistry or food science to real fermentation processes, working directly with ingredients and production techniques.
Expand your career opportunities
Discover how your scientific background can create value in restaurants, artisan food production, food companies and culinary innovation projects.
Innovate through tradition
Combine scientific knowledge with traditional fermentation techniques to develop new products and respond to today's challenges in the food industry.
Make fermentation part of your professional toolkit
Apply fermentation across restaurants, food production, R&D, product development and food entrepreneurship with a broader, more strategic perspective.
Those who do not change do not evolve, and teaching must serve that purpose: to teach how to evolve.
At CIB, imagining is doing, and students are the protagonists of the #CookingTomorrow change. Here we teach how to improve, question, imagine, seek, and find new possibilities.
We teach doing rather than knowing, and not accepting the established.
The tool that lets you find better solutions before anyone else.
What allows you to lead in the market. CIB trains you to lead change.
The tool that allows you to be the protagonist of change.
A horizontal, synchronous, multidirectional experience based on questioning.
Content that goes beyond knowledge to skills, attitudes, and possibilities.
No classical exams; real challenges evaluated by professional panels.
For culinary, food and science professionals
looking to innovate through fermentation
For professionals already working with fermented foods who want to build a stronger foundation, better understand fermentation processes and expand their technical expertise.
For microbiologists, chemists, food technologists and other scientific professionals looking to apply their knowledge to real culinary processes and explore new career opportunities.
For professionals who want to create their own product line, introduce fermentation into their business or launch a food venture with a unique identity.
For chefs and culinary professionals looking to develop new flavours, expand their technical repertoire and unlock new creative possibilities.
For culinary students who want to deepen their expertise in one of the fastest-growing areas of gastronomy and build a more distinctive professional profile.
For professionals interested in applying fermentation to product development, culinary research and innovation across food businesses and gastronomic projects.
People from all over the globe
willing to push the industry forward
International Profile
You will learn alongside entrepreneurial-minded profiles arriving from every continent.
Entrepreneurial Profile
Professional friendships with whom you will share experiences and a common ambition.
MATCH
Each intake is carefully designed based on heterogeneity and compatibility parameters.
Average Age
Life experiences from all ages and backgrounds that will enrich you even further.
Leading experts in contemporary fermentation
Culinary fermentation specialist, founder of Sants Ferments, and a reference in developing fermented products for contemporary cuisine and artisan production.
Our facilitators do not replicate the past. They are designers of learning experiences who look to the future and teach how to look in that same direction.
Your moment is now
Choose the fermentation course intake that best fits your professional moment.
February 2027
€ 1,980
€ 2,475VAT included
Fundae bonus available for residents in SpainPlan and reserve your place in advance. Intake now open for enrollment.
ALL INCLUDED. NO HIDDEN COSTS.
Uniform and Fermentation Kit
Everything you need during the program and to keep experimenting long after it ends.
All Ingredients Included
All ingredients, cultures, starters and materials for every hands-on session.
All Experiences Included
Visits, tastings and activities, both on campus and across Barcelona.
Graduation Ceremony
Celebrate the end of the program with the Culinary Institute of Barcelona community.
Manage your enrollment from anywhere in the world with secure payment systems.
Distribute your remaining tuition into instalments to ease financial planning.
Talk with our academic advisors. No commitment, no pressure.
| Minor | Specialization | Diploma / Master | Modular / Career | |
|---|---|---|---|---|
| DURATION | 45h (3-4 weeks) | 160h-420h (3 months) | 920h-1,400h (6-12 months) | 980h-4,416h (9-41 months) |
| FOCUS | Specific area of gastronomic practice | Deepening in a broad area | Comprehensive professional training | Multidisciplinary training |
| LEVEL | Concentrated technical development | Advanced technical development | Full professional base construction | Expanded and multidisciplinary development |
|
INTENDED FOR |
Professionals or students seeking a specific specialization | Professionals who wish to master a specific area | Students who are starting or consolidating their career | Profiles seeking broader and more competitive training |
A different way of doing things
At CIB we choose people for their attitude and potential, not just for their experience. We look for profiles with an entrepreneurial spirit, creativity and leadership capacity, committed to building a better future within the gastronomic sector. If we choose you, it is because we see in you the motivation to go further, take on challenges and be part of an educational experience that drives personal and professional change.
How do I send my application to CIB? Our admissions team will accompany you through each of these simple steps:
Complete the contact form so that one of our advisors can get in touch with you.
We will assign you a personal advisor who will guide and accompany you throughout the process.
It is time to complete the admission form, a crucial step to advance your application.
Interview phase with the online Admissions Committee to evaluate your profile.
Our department will send you an email with the exciting news of your acceptance.
Reserve your place in the same acceptance email and complete the payment within 15 days.