Award for the best final projects of CETT's higher level training cycles
CETT Fundació announces the award for the best final projects in CETT's higher level training cycles to encourage students of higher level training cycles in CETT's Technical Professional School to develop their final cycle projects, promoting excellence and providing a stimulus to their realization with rigor, quality and depth.
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To whom it is addressed
The Award is aimed at all students of CETT's higher vocational training courses in tourism and hospitality who have obtained the qualification of Excellent or Honors and present their final vocational training course project in the field of tourism, hospitality and/or gastronomy in the 2024-2025 academic year.
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The award
Award for the best final project of a higher level training cycle.
Awardees will be able to choose one of the following options:
- A scholarship of 70% of the total amount of the first year of the Bachelor's Degree in Tourism taught at CETT (except tuition and UB fees).
- A scholarship of 55% of the total amount of the first year of the Interdisciplinary Degree in Culinary and Gastronomic Sciences taught at CETT (except tuition and UB fees).
- A scholarship of 70% of the total amount of the first year of a Higher Level Training Cycle taught at CETT (except tuition).
If the winners are students of hotel management courses, they can also choose the following option:
- A scholarship of 70% of the total amount of the first year of a Diploma in University Extension taught at CETT (except UB fees).
Characteristics of the awards
- The award will only be effective if it is taken in the following academic year and no other type of discounts may be added.
- In the event that the awardees do not wish to take the chosen course under the above conditions, the award will be void and cannot be transferred to others.
- The work teams may be formed by more than one student, however, the prize will be awarded to a maximum of two members of the team. CETT Fundació will ask the team for the names of the two members who will receive the prize, declining any responsibility in the awarding of the prize.
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How to participate
To participate, candidates must fill in the form at the bottom of this page. The deadline for participation is June 4, 2025 at 11:59 pm.
As indicated in the form, 2 documents must be attached in PDF format
- The Synthesis of the project with the name SIN_projectname. Maximum length of 5 pages.
- The Project with the name PRJ_projectname.
The fact of entering the competition implies the acceptance of these rules.
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Selection procedure
Candidates will present their project orally to the jury on June 12, 2025. The presentation will last 10 minutes and, afterwards, the jury will have 5 minutes to ask any questions it deems appropriate.
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Award ceremony
The formal presentation of the awards will take place at a public ceremony in the first semester of the 2025-2026 academic year at CETT-UB.
History of awardees
- Leaftree Restaurant, by Laura Nebot, Ana Rodríguez, Laura Prieto and Xavier Martón, from the Superior Technician in Catering Service Management. Hotel Comfort, by Pablo Siureneta, Carla Jiménez, Estefania Gil and Raquel Sierra, from the Superior Technician in Tourism Accommodation Management.
- Viatges Saka, by Alexandra Ortíz, Kimberly León, Ariadna Presseguer and Sofia Zianas, from the Superior Technician in Travel Agencies and Event Management.
- Aero Aliment, by Camille Plassat, Elisabet Ponti, Albert Sánchez and roger Xiberta, from the Superior Technician in Restaurant Services Management.
- Hotel Sea and Wave, by jessica Badia, Montse Barantes, Carla Lorente, Gemma Oliveras and Paola Tejera, from the Superior Technician in Tourism Accommodation Management.
- Ponent Col·lectivitats SA, by Albert Pineda, Pedro López, Josep Masó and Florian García-Tenorio, from the Tècnic Superior in Restaurant Services Management. Geocaching, by Davinia Rabadan and Jimena Rodríguez, from the Superior Technician in Tourist Information and Marketing.
- Aktium Hotel Curatiu, by Marcos Crespo Navarro, Gerard Font Freixenet, Miriam Juste Armengol, Maria Blanca Martí Duran and Marc Roura i Julià, from the Superior Technician in Tourism Accommodation Management.
- Hotel Barcelona Futur@, by Marcos Budiño Pérez, Gemma Cailà Edo, José Antonio Gavira Pascual and Sara Guerra Vilana, from the Superior Technician in Tourism Accommodation Management.
- Ceres, Gastro Pub, by Xavier Colet Marine, Víctor Cano Martínez, Alba García Tallante and Robert Ruíz Moreno, from the Superior Technician in Kitchen Management.
- Hotel Belver, by Oriol Sánchez Trullàs, Emiliana Marinova Radoslavova and Laia del Alcázar Navarro, from the Superior Technician in Tourism Accommodation Management.
- Barter Barcelona Hotel, by Paola Alexandra Pérez Pajares, Edgar Robles Riera and Clara Jordana Cendra, from the Superior Technician in Tourism Accommodation Management.
- Bike INN Hotel, by Jordi Montaner Espelt and Uriel Álvarez Sánchez, from the Superior Technician in Tourism Accommodation Management
- App Som-hi, by Ester Amigó Castelló, Bruno Ayres Aparicio and Andrea Fernández Vázquez, from the Superior Technician in Travel Agencies and Event Organization.
- Hotel 679, by Francisco García, Marta Blasco, Christian Sierra and Guillermo Salas, from the Superior Technician in Tourism Accommodation Management
- L'Olivera, by Nerea Armenteros Romeri and Rebeca Jurado Robles, from the Superior Technician in Kitchen Management.
- "Pla de Negoci per a la Creació d'una Agència de Viatges Receptiva al Parc Rural de Montserrat", by Mariona Arranz Roca and Mireia Cuevas Llobet, from the Higher Technician in Travel Agencies and Events Management
- Cinnaroll Events, by Adriana Carolina Suárez Giron, from the Superior Technician in Tourist Accommodation Management.
- Restaurant Origens, by Nadia Cantalapiedra Oquendo and Mario Rodrígo Martín, from the Superior Technician in Kitchen Management.
- Hotel els Sentits, by Nora Prado, from the Superior Technician in Tourist Accommodation Management.
- Groove Heaven Hotel by Tomàs Ruglio and Christian Rodolfo Chacin Gomes, from the Superior Technician in Tourist Accommodation Management.