Technician in Cooking, Gastronomy and Restaurant Business Services

Modality: Presencial
Lasting: 3 courses (3.359h)
Languages: Spanish, Catalan


Activities related to the sector

The School of Hospitality carries out a number of sector related activities throughout the academic year which range from food and beverage tasting to culinary displays by reputed chefs to the visit and participation in gastronomic events and forums, central markets, cellars, hospitality businesses and fairs connected to food, machinery and new technologies. These activities aim at widening the curricular contents as well as deepening into the professional world.

In order to incorporate the social commitment in the broadest sense of our students, as an implicit attitude in the philosophy of CETT, we participate in numerous solidarity actions Fundació Multiple Sclerosis' dinner, the Great Food Collection, TV3 Marató, the Solidarity Christmas Tables, Solidary Tapa with Casal dels Infants del Raval ...

  • Visits to Sector Companies: Caseus afinadors, Botero Torner, Caves Gramona, Balfegó, Sosa, Naturalwalks, Celler Jean Leon, Carpier, Catalan Vichy, Mercabarna, Makro, Mercat de la Boqueria, Cafès Novell, Damm, Celler Heretat Montrubí, Celler Parés Baltà, Celler Avgvstvs, ...
  • ** Fairs: ** Hostelco, Alimentaria, Gastronomic Forum, Tasta la Rambla, Mercat de Mercats, Català de l'Any, Alimara Awards, ...
  • Professional Demonstrations from leading chefs, sector suppliers and catering companies ...
  • Participation in National Competitions: Cooking, cocktails and restaurant services.


Gastronomy Meeting

Every year, CETT School of Hospitality organizes the Gastronomy Meeting. For a week a number of activities such as displays, wine and gourmet products tasting, and participation of renowned chefs such as Carles Gaig or Joan Roca among others, take place in order to establish a link between gastronomy and students, who experience the realities of professional gastronomy within a pedagogical surrounding.