Executive and Creative Haute cuisine

Modality: Presencial
Lasting: 165h (30 ECTS)
Languages: Spanish


The Restaurant and Catering business and specifically cuisine have experienced both a strong change in its positioning and a progressive acknowledgment of the profession. This new scenario demands new chefs qualified to apply the competitive advantages which will enable them to develop their personal project of creative cuisine by incorporating forefront techniques.

This university extension course wants to respond to the demand of overall training in haute cuisine and also acknowledge the pedagogical value of the professionals’ experience, with the participation of highly reputed chefs in the sector, such as Joan Roca (Celler de Can Roca), Carles Gaig (Restaurante Gaig), Jordi Herrera (Restaurante Manairó), Xavier Franco (Restaurante Saüc), Montse Estruch (Restaurante El Cingle), Jaume Biarnés (Fundació Alicia y el BulliRestaurant), Dani Garcia (Restaurante Calima-Hotl Melià Don Pepe), Paco Guzmán (Restaurante Santamaría) and other collaborators of great stature such as Pere Castells (Head of Alicia Foundation Science Department) or Doctor Claudi Mans (Professor of Chemical Engineering at UB). Sector related companies as well as CETT’s teaching staff specialised in the restaurant business area also participate in the course.