Objectives and competences

Training programme with "hands on" methodology, is based on experiential learning to acquire highly specialized skills and consolidate new conceptual knowledge and applied techniques. The course is taught and supervised under the guidance of trainers from the restaurant Celler de Can Roca. This is an expert course for catering professionals and graduates that enables them to take on greater responsibilities at work, improve and acquire new skills in haute cuisine by transferring specific knowledge that can only be acquired in an authentic setting.

Basic information

TypePostgraduate courses
CertificateExpert certificated
Faculty or schoolEscola Universitària d'Hostaleria i Turisme CETT
Branch of knowledge
  • Economic sciences, business administration and management, marketing, commerce, accounting and tourism
Mode of deliveryFace-to-face
Credits27
Length of course1 academic year
Language(s) of instructionSpanish
Enrolment feeFirst year: 1.545,00 €
An increase of 10% is applied to the price, up to a maximum of € 70, as administration fee
In-company placement(s)Yes
Start of teaching period01/09/2024
End of teaching period06/09/2025
E-mailnatalia.roig@cett.cat
Master's degree course homepage www.cett.es
ManagmentFERRERES MONTOLIU, NAN
Open pre-enrolmentwww.cett.es
Lead to doctoral studiesNo
Admission for applicants not holding a degree qualificationYes

Objectives and competences

Objectives

- Know and apply the culinary processes required in different areas.
- To understand food safety requirements for different culinary processes.
- Broaden and perfect practical professional skills, applying and experimenting with preparation and cooking techniques adapted to special requirements.
- To understand the catering sector and be able to satisfy demand for haute cuisine.
- Acquire the knowledge for greater creativity in cooking and to organize business strategies accordingly.
- An interest in gastronomy research.
- Those with an interest in innovation in avant-garde cuisine.

Access and admission

Applicant profile and access requirements

Recommended applicant profile

Gastronomy professionals, head chefs, chefs de partie and graduates in Hotel and Catering Industries and Food Science and Technology who wish to acquire the knowledge to take on further responsibilities in their workplaces.

Access requirements and conditions

The course is also open to students with no prior university education, who will acquire the same knowledge and skills and receive a specific qualification for their learner group. Information on the access requirements and other conditions can be obtained from the course directors.

Pre-enrolment

Calendar

Contact us

Classes


AddressEl celler de Can Roca
C/Can Sunyer, 48
GIRONA
17007 - GIRONA
ESPANYA
Email addressnatalia.roig@cett.cat
Webpagewww.cett.es
Telephone934280777
Observationsfrom 8.00 a.m. to 9.00 p.m.

Further information


AddressESCOLA UNIVERSITÀRIA D'HOTELERIA I TURISME CETT
AV. CAN MARCET, 36-38

08035 - BARCELONA
ESPANYA
Email addressnatalia.roig@cett.cat
Webpagewww.cett.es
Telephone93.428.07.77
Observationsfrom 9 a.m. to 9 p.m.

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