Duration

2 courses
Start date

September 2026
Modality

On-campus
Languages

Spanish

Catalan

Professional training in nutrition: the path to wellness!

The Higher Technician in Dietetics program trains qualified professionals in the field of nutrition, capable of preparing personalized diets adapted to the needs of individuals and groups. In addition, it promotes habits and educational activities that improve people's nutrition, providing basic knowledge of culinary techniques.

This cycle is an official higher vocational training course with a duration of 2,000 hours distributed in 2 academic years, which includes theoretical and practical training and an internship period in companies of the sector.

The course places special emphasis on applied concepts of dietetics, also offering basic gastronomic training in which students acquire the necessary culinary technical knowledge to achieve preparations that meet both dietary needs and organoleptic requirements.

150 h

of culinary training

410 h

of practical training in companies

Recognitions

CETT obtains the identification of Integrated Vocational Training Center (FPCAT Center), granted by the Public Agency for Professional Training and Qualification of Catalonia.

CETT has been recognized in the 13th edition of the Plan of Innovation Measures in VET, for its outstanding project “Building Experiences: Projects with application challenges in real companies CETT in Catering and Cuisine”.

Ton Zambrano, a second year student of the Higher Vocational Traing in Catering Services Management at CETT, has won first prize as the best room manager in the 4th edition of the Josep Lladonosa Gastronomic Awards.

Núria Benages, Núria Esvertit and Rut Faura, students of the 2nd year of the Technical Vocational Training of Gastronomy and Catering Services, participated from 22 to 24 April in the 23rd edition of the international gastronomic competition Bartolomeo Scappi.

Why CETT?

Academic prestige

CETT-UB is an institution with a solid academic reputation: it has the backing of the University of Barcelona, high rankings in international rankings, more than 55 years of experience and more than 22,000 alumni, guaranteeing prestige and educational quality.

International vocation

You will study in an international environment: each year, the campus receives more than 1,200 students from over 75 countries who choose CETT to train in tourism, hospitality and gastronomy. This cultural diversity, together with the possibilities of academic mobility will enrich your learning experience and prepare you for a global career in the tourism industry.

Connection with the sector

CETT-UB has a close relationship with the tourism industry, ensuring that your training is aligned with the needs of the labor market. With more than 1,000 agreements with companies in the sector, you will have access to job and internship opportunities. In addition, we offer you a high percentage of employability among CETT graduates, a testament to the quality and relevance of training in the sector.

Experiential methodology

At CETT-UB, you will learn through challenges and real projects. You will have the opportunity to participate in national and international awards and competitions that will allow you to stand out and develop your skills with an open view of the world.

More than a campus

The CETT Campus has learning spaces that reflect the reality of the sector: the Alimara University Hotel, the Aula Restaurant, the Espai Fòrum and the Ágora BCN residence. You will be able to apply your knowledge in real working environments, connect with working professionals and develop innovative projects.

Campus CETT

Select a gallery

Training Center

Building

Reception

Resource center

Career Services

Theoretical teaching classrooms

Technical Classrooms

Pre-preparation Classroom

Cooking Workshop

Techno-Culinary Classroom

Research and Innovation Space

Demonstration Kitchen Classroom

UB-Bullipedia Space

Sommeliers Classrooms

Reception Classroom

Computer Classrooms

Applied Technology Classrooms

Restaurant Classroom

Forum Space

Kitchen Classroom

Alimara University Hotel

Reception

Summum Restaurant

Event Rooms

Garden

Rooms

Àgora BCN University Residence

Reception

Rooms

Dining Room

Leisure Room

Gym

Activity Rooms

Garden

Training Center

Building

Reception

Resource center

Career Services

Theoretical teaching classrooms

Technical Classrooms

Pre-preparation Classroom

Cooking Workshop

Techno-Culinary Classroom

Research and Innovation Space

Demonstration Kitchen Classroom

UB-Bullipedia Space

Sommeliers Classrooms

Reception Classroom

Computer Classrooms

Applied Technology Classrooms

Restaurant Classroom

Forum Space

Kitchen Classroom

Alimara University Hotel

Reception

Summum Restaurant

Event Rooms

Garden

Rooms

Àgora BCN University Residence

Reception

Rooms

Dining Room

Leisure Room

Gym

Activity Rooms

Garden

Academic excellence and applied learning

The curriculum consists of 2 courses, 2000 hours in total, covering theoretical and practical aspects in the areas of dietetics and nutrition..

Objectives of the program
- To train qualified professionals to prepare personalized diets adapted to individual and collective needs, promoting healthy eating habits through educational activities.
- To develop practical knowledge in culinary techniques to improve the quality of people's nutrition.
- To guarantee the quality and safety of food, applying control protocols in all stages of the food process.
- Acquire competencies in health promotion in different environments, contributing to the wellbeing of the community.
- Perform 2,000 hours of training, including an internship period in companies of the sector to acquire real experience.
- Learn to manage meal plans and lead initiatives in the field of dietetics and nutrition.
Competencies you will acquire
- Planning and managing the workspace: efficiently organize environments related to dietetics while ensuring compliance with current regulations.
- Developing balanced dietary programs: design menus that consider nutritional needs at different life stages and health situations, applying appropriate culinary techniques to achieve desired objectives.
- Applying specific dietary treatments: work in multidisciplinary health teams to implement diets tailored to various health conditions.
- Food quality control: evaluate the composition and nutritional value of foods, ensuring adherence to food safety standards.
- Developing educational activities: create materials and programs that promote healthy eating habits within the population, guiding the community on the importance of good nutrition.
- Understanding pathophysiological bases: comprehend nutrition-related diseases to appropriately adapt dietary recommendations.

The main thematic blocks of the Higher Technician in Dietetics are

Diet therapy and nutrition

Students will acquire the essential knowledge about human nutrition to design, elaborate and supervise diets adapted to different groups and pathologies. Through diet therapy and the promotion of a balanced diet, the student will be trained to offer personalized nutritional recommendations that contribute to the improvement of the health and well-being of patients.

In addition, the student will be prepared to actively participate in nutritional education programs at social and community level, promoting healthy eating habits in different environments and populations.

Food control

Students will learn to analyze and supervise the hygienic-dietary quality of food, as well as to control the preservation, handling and processing of food for human consumption in the public health system, restaurant services, catering and food industry.

Through a practical approach, students will acquire the necessary tools to ensure that food products meet the required standards of quality and wholesomeness, thus contributing to the promotion of health and consumer welfare.

Management and professional development

Students will develop competencies to work in teams, manage and organize projects in dietetics and promote health through educational actions. A sustainable and ethical vision of food is also encouraged, as well as the development of professional skills for job placement.

In addition, they will learn to design initiatives that have a positive impact on the community, contributing to nutrition education and the adoption of healthy habits, which will allow them to integrate their knowledge in real and relevant contexts.

Culinary techniques applied to health

Students will integrate cooking as an essential tool for health, developing healthy gastronomic proposals adapted to specific nutritional needs. They will focus on the creation of dishes for food intolerances and allergies, as well as personalized diets, offering innovative menus.

The objective is for students to acquire practical skills to create inclusive and safe menus, using culinary techniques that preserve the nutritional value and improve the taste and presentation of dishes, thus contributing to people's quality of life.

Program subjects

Subjects
Balanced Nutrition
Diet Therapy
Food control
Microbiology and food hygiene
Culinary techniques
Health education and promotion
Physiotherapy applied to dietetics
Teamwork relationships
Vocational training
Workplace training

Qualification you will obtain at the end of the course

Higher Technician in Dietetics, an official qualification awarded by the Department of Education of the Generalitat de Catalunya.

The qualification is in the process of authorization

Quality

CETT is the ideal partner for companies and institutions that consider the recruitment of professional talent as a strategic axis of development.

Through the support of experts, the implementation of projects, and the development of specialized actions, we add value to companies in talent selection processes by providing them with dynamic environments that facilitate the incorporation of the most suitable professionals for their needs.

Internships and jobs

Practical training is the core of this cycle. It is articulated both in the classroom and in company internships, with options to participate in other activities or in international programs.

Thanks to the Career Services team, you will be able to choose among the more than 1,000 companies with which CETT has collaboration agreements.

In the general modality you will carry out 410 hours of internships in companies with a collaboration agreement, supervised by CETT-UB and the work center itself.

The objective is to complement and consolidate knowledge, skills and technical competencies in real companies in the sector and in different types of companies.

Career opportunities

Technician in dietetics and nutrition
Food manager in food service companies
Food hygiene technician
Food consultant
Health educator

Also in areas such as:

Primary care centers and hospitals: developing personalized diets for patients with various pathologies, working together with medical teams for health promotion.
Nutrition and dietetics clinics: advising individuals and groups on healthy eating habits and performing nutritional monitoring.
Catering companies: managing and supervising the quality of menus, ensuring compliance with health and hygiene regulations and adapting offers to the needs of customers.
Food industries: participating in the development of new products, ensuring their nutritional quality and food safety.
Educational institutions: implementing nutritional education programs for students, parents and teachers, promoting healthy eating habits from childhood.
Quality departments: conducting internal and external audits to ensure compliance with food safety regulations in companies in the sector.
Food consultancies: advising companies on the implementation of food safety and quality management systems.
Sports and wellness centers.