Cooking School | Culinary Institute of Barcelona
Culinary Institute of Barcelona

Barcelona’s International Cooking School

The best training experience of your life

Culinary program

Chef Diploma

Methodology

Much more than cooking

Management program

MDR

Master's degree in Restaurant Management

Modular training with 3 annual calls January, May and September

#CookingTomorrow

Programs

  • I want to be a chef

    PCAC
    Haute Cuisine Chef Diploma

    8 + 3 months
    882 teaching hours + 300 hours of stage (3 months)

  • I want to be a global chef

    PCAC
    +
    PEC
    +
    PEE
    =
    GDC
    Gran Chef Diploma

    14 + 6 months
    1,272 teaching hours (Haute Cuisine Chef Diploma + 1 Specialization + Postgraduate Executive Chef Degree) + 600 hours of stage (6 months)

I want to be a chef

Culinary Programs

I want to manage a restaurant

Restaurant Management, Creation and Direction Programs

CIB

Our focus is on innovation, creativity and all that is yet to come

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CIBers

People like you who have transformed their lives

They are guided by and live in accordance with their values.

They take risks to win.

Shared objectives are proposed.

They never give up, do not make excuses and never give up on their dream.

They take care of each other and of themselves.

They seek their collective transcendence rather than personal success.

They are disciplined, they fulfill their tasks and their social obligations.

CIB Data

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Cooking Tomorrow

"In order to be sustainable, we must go back to the origins"

Pere Planagumà, teacher at CIB

Pere Planagumà, teacher at CIB

Pere Planagumà (Olot, 1974), who was trained by great masters such as Ferran Adrià  (***) and Joan Roca (***) and who, after 15 years as head of cuisine at Les Cols (**), is undertaking a new gastronomy project in Roses: the restaurant ROM. In this video, Pere tells us about his vision of cuisine today and of cuisine in the future.

Watch video

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