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. This training fosters entrepreneurship, marketing, and business management with a technological focus and ensures that students develop all these skills to lead the food 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 | Spanish |
| Enrolment fee | First year: 5.339,00 € An increase of 10% is applied to the price, up to a maximum of € 70, as administration fee |
| In-company placement(s) | Yes, extracurricular |
| Start of teaching period | 03/11/2025 |
| End of teaching period | 06/09/2026 |
| infocett@cett.es | |
| Master's degree course homepage | www.cett.es |
| Managment | Ferreres Montoliu, Nan |
| Open pre-enrolment | www.cett.es |
| Lead to doctoral studies | No |
| Admission for applicants not holding a degree qualification | Yes |
Objectives and competences
Objectives
- Integrating technology and digitalization: learn the use of technology and digital tools necessary to improve the management of the gastronomic business, interaction with customers and operational efficiency, as well as the application of artificial intelligence for culinary innovation.
- To strengthen leadership capacities in sustainability and food biodiversity: students will be prepared to lead responsibly 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.
- Kitchen and gastronomy technicians (from the intermediate level) with experience in the sector.
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
| 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). |
Further information
| 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 9:00 to 21:00. |