Professional Chef Diploma

CETT-UB’s Professional Chef Diploma is run in person at the CETT-UB facilities and applies a 100% experiential learning methodology. Key features of this methodology include:

• Kitchen classroom: The kitchen classroom simulates a real kitchen, equipped with the latest tools and gadgets, with the capacity to concoct complex gastronomic and pastry creations. This space can also be used as a classroom for self-study and cooking practice.

• Flipped Learning: In the theoretical classes, a flipped learning methodology is used. This technique requires students to prepare using digital materials before attending class to gain background knowledge, so that once in the classroom they have the chance to raise doubts, debate topics and interact with the teacher.

• Two lecturers: During the practical classes, work is carried out with two teachers: a lecturer who leads the class and one to supervise students' creations.

• Small and multidisciplinary groups: The work groups have a maximum of 16 students and are made up of students with complementary profiles. This enables students to achieve better culinary creations.

• Pop-Up Restaurant: Throughout the course, students apply their knowledge in a Pop-up Restaurant, a culinary project in which the skills learned in the theoretical classes are tested in a real environment.

• Gastronomic Calendar: Parallel to the classes, students participate in a calendar of culinary events that includes visits to businesses and organisations in the culinary sector, as well as attending talks by renowned experts.

CETT-UB’s Professional Chef Diploma is continuously assessed. Throughout the course, there are several evaluative activities (individual or group) that correspond to the topics of each module. Each activity constitutes a percentage of the final grade of the module.

The practical skills acquired in the course hold a special weight in the final grade, since they demonstrate the student's evolution as a chef. However, complementary skills and abilities not strictly related to cooking (theoretical knowledge, teamwork, capacity for innovation, etc.) are also evaluated.