Back

Master in Culinary Management

For culinary professionals ready to run their own businesses or lead culinary operations at established properties. This one-year blended program in Barcelona teaches you business strategy, F&B management, and operational efficiency alongside hands-on training in luxury culinary environments. You’ll learn both the creative and business sides of culinary leadership.

SOC
SEPE

Minimum Duration: 1 Year | Locations: Multiple locations
Delivery Format: Hybrid learning

Download program brochure
Master in Culinary Management

Study Plan

The “Masters in Culinary Management” is offered only in English and involves completing a total of 75 ECTS credits (1,875 hours) over 3 academic quarters.

TOTAL CREDITS
75 ECTS
TOTAL HOURS
1,875
DURATION
3 quarters
QUARTER 1
Foundations
30 ECTS
Communication Skills
4 ECTS
The Principles of Restaurant Management
4 ECTS
Food Design
4 ECTS
New Trends in the Hospitality and Culinary Industry
4 ECTS
Professional Internships
14 ECTS
QUARTER 2
Business & Practice
30 ECTS
Catering and Event Management
4 ECTS
Talent Management
4 ECTS
Introduction to Hospitality Marketing
4 ECTS
Accounting in Hospitality
4 ECTS
Professional Internships
14 ECTS
QUARTER 3
Capstone
15 ECTS
Capstone Project
15 ECTS

FAQ

Advanced culinary skills plus leadership and cost management.

Hybrid — All theoretical coursework is done online, as well as internships to apply practical learning in professional kitchens.

From five-star hotels to Michelin-starred restaurants.

At least 6 months of hospitality experience in Culinary.

Executive Chef, F&B Director, or Culinary Consultant.