Objectives and competences
This diploma course will act as a catalyst to transform culinary professionals into successful chefs of excellence with an interest in cooking with substitutes and vegetarian cuisine. It is designed for experienced culinary professionals who want to achieve mastery of culinary techniques, the use of local and seasonal ingredients and the creation of innovative and healthy dishes, and who are committed to bringing sustainability to the restaurant sector. The course fosters entrepreneurship, marketing and business management skills with a technological approach. Students receive training that ensures the development of these skills to lead the culinary industry creatively, responsibly, ethically and efficiently.
Basic information
| Type | Postgraduate courses |
|---|---|
| Certificate | Advanced university diploma |
| Faculty or school | Escola Universitària d'Hostaleria i Turisme CETT |
| Branch of knowledge |
|
| Mode of delivery | Blended |
| Credits | 40 |
| Length of course | 1 academic year |
| Language(s) of instruction | Catalan;Spanish |
| Enrolment fee: | First year: 5.225,00 € An increase of 10% is applied to the price, up to a maximum of € 70, as administration fee |
| In-company placement(s): | Yes, extracurricular |
| Classes begin: | 10/10/2024 |
| infocett@cett.es | |
| Master's degree course homepage | www.cett.es |
| Managment | Ferreres Montoliu, Nan |
| Open pre-enrolment | No |
| Lead to doctoral studies | No |
| Admission for applicants not holding a degree qualification: | Yes |
Objectives and competences
Objectives
- Integrating technology and digitalization: Students will become familiar with the use of digital tools to improve culinary business management, interaction with customers and operational efficiency and will know how to use artificial intelligence in culinary innovation.
- Fostering leadership in food sustainability and biodiversity: Students will be prepared to responsibly lead in the culinary industry, fostering sustainable culinary practices, reducing food waste and using local, organic ingredients to ensure food biodiversity.
Access and admission
Applicant profile and access requirements
Recommended applicant profile
Culinary professionals with previous culinary studies and/or work experience and who would like to advance and transform their careers:- Experienced chefs and sous chefs.
- Professionals in the restaurant or any other food-related business.
- Restaurant staff with a minimum degree of professional experience in the sector.
- Advanced specialists in kitchen management.
- Cooking-culinary technicians (intermediate) with experience.
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
Contact us
Faculty or school where the course is taught
| Address: | ESCOLA UNIVERSITARIA D'HOTELERIA I TURISME CETT AV.CAN MARCET, 36-38 08035 - BARCELONA ESPANYA |
|---|---|
| Email address: | infocett@cett.es |
| Webpage: | www.cett.es |
| Telephone: | 93.428.07.77 |
| Observations: | from 8 a.m. to 9 p.m. (opening hours). |
For further enquiries
| Address: | ESCOLA UNIVERSITÀRIA D'HOTELERIA I TURISME CETT AV. CAN MARCET, 36-38 08035 - BARCELONA ESPANYA |
|---|---|
| Email address: | infocett@cett.es |
| Webpage: | www.cett.es |
| Telephone: | 93.428.07.77 |
| Observations: | from 9 a.m. to 9 p.m. |